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Jhael Tabrizi
CEO
Jhael’s extensive professional background as a chef, combined with years of experience in gastronomy and collaborations with wine and beverage producers, inspired us to take this passion for making Kombucha at home to the next level. What began as a hobby in a student dormitory evolved into a larger vision for creating something bigger, like Verment Kombucha.
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Lennart Bass
Head of the Sales / Co-Partner
Lennart brings an academic background in Hotel Management, paired with years of experience as a Chef de Rang and a role in the sales team within the beverage industry. Drawn by the exciting idea of expanding a shared passion for Kombucha to a larger scale, Lennart immediately joined José on the journey to launch a start-up dedicated to celebrating Kombucha.
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Nato Gamsakhurdia
Marketing
Coming from a family of wine producers, Kombucha was a completely new concept for Nato.
Nato holds an academic background in Business Administration. Notably, the bold idea of establishing a Kombucha start-up came to life shortly after she and Jhael got married marking the beginning of an exciting new chapter together.
Unique taste
Our Grapefruit Sichuan Pepper Kombucha has a unique taste and is made eco-friendly for your well-being. Our background in production makes our brand more sustainable.Verment Kombucha is not an industrial mass product—and we refuse to become one!
Natural ingredients
Beyond crafting your favorite drink solely from organic ingredients, we avoid preservatives, artificial additives, or added flavors. Verment Kombucha has a unique pink color and taste because we use only high-quality ingredients, including water and sugar.
Living microorganisms
We believe that all the benefits of kombucha are best preserved by keeping it unpasteurized. This is the only way to keep the beneficial microorganisms alive. Don't worry—by storing your favorite drink in the fridge, you ensure it stays safe and fresh!