A story of an unusual ferment
From Cape Town to Portland: How a Love for Kombucha Sparked a Flavourful Journey
How it all started
The journey kicks off in Cape Town, a city so passionate about food that it even named its local geography after kitchen furniture! While trying to avoid the usual sugary drinks for designated drivers, our founder Kate was introduced to kombucha, and it was love at first sip.
Eager to learn more about creating the best kombucha, Kate set off on a research trip to the lively city of Portland, Oregon, the heart of the modern kombucha movement.
Portland, famous for its artisanal brews and as a haven for health-conscious folks, was the ideal place to discover the secrets of the brew.
How it all developed
There, she dove into the world of fermentation, teaming up with master brewers and herbalists to grasp the science behind the magic. Kate took the plunge and started the Channel Islands’ only kombucha brewery. She spent months perfecting her brew, experimenting with flavours, and tweaking the production process.
How it all happens
Every batch is crafted with care for over 5 weeks, using whole leaf teas and botanicals that are organic and ethically sourced, along with crystal-clear filtered water, raw cane sugar, and the essential SCOBY. This detailed process makes sure each bottle of Dffrnt is packed with flavour and gut-friendly prebiotics, organic acids, and polyphenols. It’s always raw and alive, with no artificial additives, flavourings, preservatives, or CO2. No Shortcuts! Always keep in the fridge. We believe we’re all at the start of a probiotic power-century, in which the importance of beneficial bacteria to our internal ecosystems comes to the fore, and we could not be more excited to play a part in it.
