A competition created to drive the industry
The Latin American Kombucha Cup is an international competition created in Latin America to contribute to the professional development of the kombucha industry.
It was created and is led by Victoria Lobos Marambio, through Patagonian Yeast and Bio Dream, bringing together experience in fermentation, microbiology, sensory evaluation, product development and fermented beverage competitions.
The CLK brings together producers, judges, professionals, researchers and specialists to evaluate products, share knowledge and build connections that contribute to the evolution of the category.
Science, experience and industry
Our work brings together different fields of knowledge and professional practice in fermented beverages
Microbiology
Developing and understanding the microorganisms involved in fermentation
Fermentation
Applied experience in developing and controlling fermentation processes
Sensory analysis
Methods and tools to identify, describe and evaluate the characteristics of products
Product development
Technical understanding of the variables that shape the expression and quality of a fermented beverage
Industry
Experience working with producers, professionals and companies in different production settings
A competition with a purpose
The CLK was born from the industry and for the industry.
We do not only seek to recognize products. We seek to create references, share knowledge, connect professionals and contribute to a category that keeps evolving.
The competition is the meeting point. The development of the industry is the purpose
Victoria Lobos Marambio
Founder · Scientific Director · Methodology DevelopmentVictoria Lobos Marambio is a specialist in microbiology and industrial fermentation, with an international career in product development, beverage evaluation, applied innovation and the creation of methodologies for the fermentation industry.
She is the founder of Patagonian Yeast, Bio Dream and Senso Science, and has developed projects and tools for fermented beverages in Latin America, Europe and the United States.
Her career combines science, production experience and professional evaluation, bringing together microbiology, product development, sensory analysis and data analysis to understand beverages from different angles.
Building knowledge for an evolving industry
Throughout her career, Victoria has developed guides, methodologies and evaluation criteria for categories that call for new ways of understanding and evaluating their products.
She created the first private yeast laboratory in Latin America, wrote the International Kombucha Categorization Guide and is the official Spanish translator of the BJCP beer guidelines.
With her teams, she has also developed categorization and evaluation tools for different fermented beverage categories, helping to establish technical and sensory criteria for producers, professionals and competitions.
This experience gave rise to a line of work that connects three dimensions: creating criteria, developing the tools to apply them and training the professionals able to use them.
International evaluation experience
Victoria is an international professional judge of beer, cider, mead, kombucha and wine, and has taken part in competitions and technical evaluation processes in the Americas and Europe.
Her experience in production, microbiology and sensory evaluation allows her to analyze a beverage from how it is made to its final expression.
From this perspective, she has promoted spaces for meeting, training and professional evaluation that connect producers, judges and specialists from different markets.
Beer · Cider · Mead · Kombucha · Wine
Education and career
Agricultural Engineer, with a Master’s in Industrial Fermentation specializing in oenological research, and a Master of Business Administration (MBA). She also has international training in innovation, fermentation microbiology, beverage evaluation and distillation, including an International Diploma in Craft Distilling.
Her career has been recognized in international innovation and leadership settings, including First Place · Leaders in Innovation from the Royal Academy of Engineering, London; the Newton-Picarte Fellowship for the UK Leaders in Innovation Programme; selection among Chile’s 100 Young Leaders; and recognition as an outstanding woman researcher in Chile.
Building an industry through knowledge
We believe a category develops when there is knowledge, criteria, well-trained professionals and spaces where the people who build it can meet.
That is why the Latin American Kombucha Cup works to connect Latin America with international experience and to create tools that support the professional growth of kombucha.
Evaluation is one part of the process. Sharing knowledge, building connections and contributing to the evolution of the industry is the purpose.
