Horchata Kombucha


Effervescent fermented herbal probiotic beverage

The province of Loja is renowned within Ecuador, for a drink called Horchata. It’s a tea, made from medicinal and aromatic herbs and flowers that grow within these beautiful mountains. Some are domesticated garden plants, while others are natives, growing wild.

There are some Lojano families that proudly keep their blends a secret, but many admit that the Horchatas they make vary, depending on what’s abundant in the garden, flowering in the hills. That’s how we do it, at Sierra y Cielo.. with a twist.

Once our fresh picked herbs and flowers have steeped in our mountain spring water, and are sweetened with organic panela (pure concentrated sugar cane juice), we strain the Horchata into a clay crock with a Kombucha mother. The yeast and bacteria pull off some delightful probiotic alchemy, taking Horchata to a new level. Once bottled, we give the yeast a bit of time, producing an effervescent experience that puts soda to shame.

There are some herbs in our gardens that we consider pretty quintessential for our Horchata-bucha:

Escancel (Aerva sanguinolenta), Cedron (Lemon verbena, Aloysia citrodora), Buscapina (Phyla dulcis), Menta (Spearmint, Menta spicata), and Hierba Louisa (Lemon grass, Cymbopogon citratus).

Often, but not always, we add some of the following herbs from our gardens, for more flavor and medicinal properties:

Lavanda (Lavender, Lavandula sp), Malva Olorosa (Apple Scented Geranium, Pelargonium odoratisimum), Ortiga (Nettle, Urtica Dioica), Manzanilla (Chamomile, Matricaria chamomilla), Toronjil (Lemon Balm, Melissa officinalis), Mora (Mysore, Rubus niveus), Tilo (elderflower, Sambucus nigra), Rosa (Pink Rose, Rosa sp.)

Packaged in either 330ml or 700ml glass bottles.

Please Note: Kombucha is naturally effervescent. Do not shake and be sure to open the bottle carefully. Keep refrigerated to slow fermentation.

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