Our Story

Steve Dickman and Ed Rothbauer began brewing their own pure and authentic Kombucha while they were roommates in 2003. Ed brewed the tea in the early 90′s after learning of its healing properties and in an effort to help his recovery from paralysis after an accidental fall from a roof. The two friends proceeded to brew unique Kombucha blends that soon gained popularity with friends, family, local community members and now drinkers across the country. High Country Kombucha is brewed high in the Colorado Rocky Mountains with only pure spring water. All ingredients are sourced in their organic form and concentrated flavoring is never used.

From humble beginnings, High Country Kombucha has grown by leaps and bounds and has proven itself in the marketplace. With so many large companies trying to gain hold of the Kombucha market, High Country Kombucha continues to offer the highest quality, strongest Kombucha on the market, all while maintaining a small company status.

WHY HIGH COUNTRY?

High Country Kombucha beverages deliver the most probiotics due to our use of a pure and authentic Kombucha culture. Our traditional brewing methods and the use of amber bottles to protect the contents from harmful UV light is only one of the things that High Country Kombucha does to ensure our product is superior over our competitors. HCK has the most beneficial Kombucha and grows its cultures in the high altitudes of the Rockies, while using only the purest spring water.
Kombucha feeds on sugar in order to produce health giving acids and nutrients. High Country Kombucha uses organic cane juice and through our years of brewing, have mastered the art of keeping the sugar content at very low levels.

We believe in quality and invite you to enjoy the high country experience…pure and authentic premium Kombucha that is naturally effervescent and brewed with the finest ingredients, promoting a healthy lifestyle!