Tribucha Kombucha hit the Raleigh scene in 2014. Founded by Jon York and Adrian Larrea, these business partners have known each other since childhood. Jon acts as co-founder and brewmaster of Tribucha. Adrian serves as co-founder and marketing maven. I was fortunate to have a taste test of the three original Tribucha Kombucha flavors as well as chat with co-founder, Adrian. He told me one of the best things about starting Tribucha is, “definitely the people. The health and wellness industry has some of the nicest people in it and they’re great to work with. We feel we’re making a difference with Tribucha, whatever that is to the individual consumer. We feel happy to be part of the growth of this industry and to help make a difference while making a flavorful, fun craft beverage.”
Tribucha’s flavors have playful names including Brainiac, Café Con Bucha, Flowers of Life and their newest member, Controlled Burn. Tribucha is available around the Triangle in both 16 oz. bottles and growlers. Brainiac features herbaceous notes of rosemary and sage. I feel like this is somewhat of a purist version of kombucha. If someone hasn’t tasted kombucha, this should be the one they taste so they can have a standard as to what it’s supposed to taste like. Slightly sweet, a touch herby and a hint of carbonation at the end. I’d consider Tribucha’s Braniac to be your “everyday kombucha.”
Café Con Bucha is their coffee, cinnamon and cacao blend. As Adrian says, it’s their take on “French press kombucha.” Upon first sip, you get the earthy sweetness of the cinnamon, followed by a hint of cacao. The final taste sensation is the aftertaste from coffee. The “ahhh” kind of feeling you get from sipping a cup of coffee in kombucha form. For the coffee lovers out there, this one is right up your alley.
Flowers of Life has hibiscus, rose and honeysuckle added into it to produce a pleasantly floral aroma and bright taste. This blend surprised me the most, as oftentimes flowers added into something makes you retch and think of drinking potpourri water. Rest assured, Tribucha has executed Flowers of Life beautifully in this kombucha flavor.
The fourth and newest flavor, Controlled Burn, just hit the Raleigh market and has quickly sold out. This kombucha blend features cayenne, turmeric and ginger. Adrian tells me Tribucha wanted to develop an anti-inflammatory kombucha, and this one hits the mark. Unfortunately, I wasn’t able to taste Controlled Burn due to it being tapped out, but I can’t wait to try it since these three ingredients are some of my favorite flavors.
Tribucha Kombucha is new to the functional beverage industry, but they’re here to stay. They’re featured in over 80 places right here in the Triangle. Adrian tells me there are plans to eventually ship online, too. This will only help in getting the word out on Tribucha’s delicious kombuchas that make you feel good inside and taste great.
Images courtesy of Tribucha Kombucha. Label art & design done by Kyra Platt at Aulani Design Labs.
Tessa Nguyen is a chef and registered dietitian working in the Triangle area. She is an alumna of Johnson & Wales University and Meredith College. When Tessa isn’t traveling and discovering new food spots, she teaches culinary nutrition cooking classes at Duke and works as a consultant in the health and wellness industry. You can follow her on Instagram or Twitter @