What is the Latin American Kombucha Cup?
An international competition created in Latin America to drive the development of the kombucha industry
A professional space for competition, evaluation, knowledge and exchange
The Latin American Kombucha Cup is an international competition created in Latin America to drive the development of the kombucha industry.
Every year we bring together producers, judges and professionals from different countries in a professional space for competition, evaluation, knowledge and exchange.
Participation is open to producers from all over the world, and we invite international specialists to bring new perspectives and connect Latin America with what is happening in the industry globally.
A new era for kombucha in Latin America
The Latin American Kombucha Cup was created and is led by Victoria Lobos Marambio, through Patagonian Yeast and Bio Dream, organizations with a track record in fermentation, microbiology, sensory evaluation and the development of competitions for fermented beverages.
The CLK was born to strengthen the Latin American industry, creating a space where local experience, international knowledge and new perspectives for the development of the category come together.
Through our international professional connections, each edition brings together specialists and leading figures from different markets to share knowledge and contribute to the evolution of kombucha in Latin America.
Kombucha in Latin America: our setting
The Latin American kombucha industry is growing, developing new products, processes and markets.
The CLK was born from this setting to connect its protagonists with professionals and specialists from different parts of the world.
Producers, judges, researchers, professionals and other industry players meet every year to share experiences, discover new perspectives and build new connections.
An international competition with a Latin American identity and an industry vocation
Professional, specialized evaluation
The Latin American Kombucha Cup runs a structured, independent evaluation process designed specifically for the kombucha category.
Samples are assessed in blind tastings by judges selected for their training, sensory experience and knowledge of the category. The system considers technical and sensory criteria specific to kombucha, aiming to deliver a consistent and meaningful evaluation for every participant.
Blind tastings
Samples are evaluated under controlled conditions, without the sensory analysis professionals knowing who the producer is
Specialized analysis
Sensory evaluation tools and score sheets developed specifically for fermented beverages
Technical criteria
Structured assessment of the technical and sensory attributes that matter for the category
The process considers balance, fermentation quality, stability, sensory expression and technical execution
Much more than a competition
Once a year, the industry meets
The CLK brings together producers, judges, professionals, researchers and specialists from different countries around conferences, tastings, technical exchange and networking.
It is a space to share experiences, learn about new trends and knowledge, build connections and discover new opportunities for the industry.
Networking
Connections between producers, professionals and industry players
Conferences
Knowledge, updates and perspectives from national and international specialists
Tastings
Exploring products and expressions across the different categories
Technical exchange
Shared experiences, processes and learning
Awards
Recognition of the work and results of participating producers
Because an industry also grows when the people who shape it come together
Be part of the evolution of kombucha
Present your product in an international competition created in Latin America and connect with a community that is building the future of the category.
