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Reed’s New Product Marries Coffee And Kombucha

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Reed’s Inc. is adding an organic coffee kombucha to its line of Reed’s Culture Club Kombucha. The new Coffee Kombucha will be showcased at the upcoming Natural Products Expo in Baltimore, Sept. 18-20, and will be introduced to store shelves across the country this fall.

“The kombucha culture is traditionally grown in a tea base. We decided to grow the culture in a coffee base instead and were excited by the results. With 83 percent of American adults drinking coffee every day, it made sense for us to marry an organic coffee with our signature long-aged kombucha,” said Chris Reed, founder and CEO of Reed’s Inc. “Recently, we had married coconut water and our Kombucha in a new product launch that is now one of our top-selling varieties. We’re excited to share this new category innovation with our customers. Our largest distributors have already shown enthusiasm for this new coffee product.”

Instead of growing the kombucha culture in Oolong and Yerba Mate tea as in the other Reed’s Culture Club Kombucha products, this new product is grown in brewed organic coffee.

“This proprietary process enhances the already bold kombucha drink and creates a unique, delicious flavor,” Reed said. “At Reed’s we long-age our kombucha to maximize the flavor and nutritional potential. The Reed’s team has conducted dozens of rounds of taste-testing to make this the perfect blend balance.”

The nine varieties of raw, live and organic Reed’s Culture Club Kombucha, as well as the company’s other brands, Reed’s Ginger Brews and Virgil’s Natural Sodas, are sold nationwide in natural food stores and mainstream grocery stores across the country.

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Featured Photo PLMA Annual Private Label Trade Show
Donald E. Stephens Convention Center
Chicago, Illinois
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