Humm: Brewing It Our Own Way
The foundation of any kombucha is tea, and the fermentation process used to make kombucha only enhances teas’ positive effects on our health. Most teas are natural anti-inflammatories, rich in antioxidants and useful in fighting DNA-damaging free radicals.
We’re always looking for ways to innovate and improve on our brewing process (and everything we do). That’s why Humm developed a proprietary kombucha fermentation process to improve flavor consistency and maintain a live, raw, delicious non-alcoholic product.
The traditional approach to fermenting kombucha involves conditions that can cause changes from batch to batch. Bacteria and yeast species and quantities change batch-to-batch, which can significantly alter the finished product. Humm’s fermentation process ensure that every batch comes out with the same flavor and healthy attributes of the previous one.