Origins

Jordi Dalmau improved his health with kombucha and founded Mūn Kombucha. He is a multi-year World Kombucha Awards winner and sits on the KBI Board of Directors.

Kombucha proved to be a solution to the health problems he had experienced since he was a child, which were due to Gilbert’s syndrome, which he was diagnosed with when he was only 13 years old. An engineer by profession, Jordi struggled with daily headaches, muscle pain, and fatigue caused by his difficulty eliminating toxins through the liver. The search for better health had been tireless. After various dietary modifications, he was advised to start eating fermented foods.

In addition to the sauerkraut and kefir he already made, he decided to try kombucha. However, in 2013, no one in Spain knew where to find it, so Jordi decided to start making it at home. He quickly discovered that the organic acids in this ancient drink aided in liver detoxification.

His first homebrew tasted like vinegar! But, little by little, he modified the recipe and began offering it to friends who, with some reluctance, tried it. They couldn’t say if they liked it or not. But, soon after, they asked him if he could give them another bottle.

And so one day, when he realized all his friends had tried it and returned for refills, Jordi and his wife Mercè decided to launch Mūn (named after the moon) in 2015. Jordi feels he has discovered his tabiat — his innate disposition or calling.

Theirs was the first manufacturing plant for organic, glass-packaged kombucha in all of Spain. They set themselves the goal of making an ultra-healthy, absolutely natural drink with certified organic ingredients and as little sugar as possible, without losing any of the flavor.

They wanted to make the kombucha they would have liked to find in the store.

The Mission

Their mission is to provide wellness and health through our kombucha.

Mūn Ferments is committed to producing healthy, safe and beneficial products for health using only ingredients of organic origin. For its production, we use electrical energy from renewable resources. Likewise, we work with the objective of reducing the volume of waste as much as possible and with a policy of zero CO2 emissions as an objective.

Process

Mūn Ferments was the first Spanish kombucha made with 100% natural, certified organic ingredients. It contains the lowest amount of sugar of all kombucha currently on the market (0.1–1.8 g/100 ml). Up to 18 times less than others.

It is based on Lung Ching green tea, also known as Longjing or Dragon Well. This is a variety of pan-roasted green tea from the Longjing Village in Hangzhou, Zhejiang Province, China. Their kombucha is fermented for a month.

Due to the exceptionally low sugar content in the final product. Mūn Kombucha is shelf-stable, unfiltered, and unpasteurized, and does not require refrigeration. Indeed, during a tour of their shipping department, I saw their kombucha stored at room temperature.

This results in energy and environmental savings in manufacturing and distribution. Specifically, the CO2 emissions from kombucha that needs a cold chain are up to 180 times higher than those from Mūn’s.

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Customer sophistication

I call my customers connoisseurs, people who know the health benefits, but who can taste something that isn’t sweet-sweet. Because a lot of people, I think, sell kombucha as a soda replacement. If you only like soda, you won’t like our kombucha. And this is bad for sales because a huge amount of potential customers, when they try it, they don’t like it. At the beginning, it was very difficult to grow. Because not many people were prepared for the taste.

But now, more people have tried other brands. And it’s like chocolate. People start with 50% milk or dark chocolate. But when they become more sophisticated they are ready for the 90-95% cacao varieties. When they’re ready, they’re ready for it. I can’t eat 50% chocolate. It’s too sweet. All I taste is the sugar. I can’t find the cacao. And I’m not alone. There are a lot of people who drink coffee without sugar. Chocolate without sugar. And they need a brand of kombucha that gives exactly what they need.

My  point of view about the evolution of the consumer is that if you are drinking soda and you want something healthier, you start drinking kombucha with a lot of sugar. Once you get used to that taste, then you want something more pure. It’s what happens with all fermented food, for example, with cheese. If you never have tasted cheese, you don’t like a Stilton, Gorgonzola, or Roquefort, or cheeses like that. It’s too strong. Your mind cannot know what this taste is. So you have to start with a cheese that almost has no taste. And you have to get used to that taste.

Sandor Katz explained that fermented food is a taste that you have to know and adapt to.

So our market is smaller. They’re more dedicated, maybe. Not all consumers of kombucha like ours.

Collections

Mūn Kombucha is sold in 250ml and 330ml cans as well as in 250ml and 750ml bottles. They sell six collections that are aimed at different market segments.

Premium Collection (* Gold Award, Bottle Range Design, 2025)

The original collection. A kombucha for true experts, this kombucha offers an authentic, pure taste.

• Ginger – with ginger and apple juice.





• Hibiscus – with hibiscus and pomegranate.





• Verbena – with cucumber and lemon verbena.





• Green – with basil and matcha tea. (* Gold Award, Vegetables and Herbs, 2024)





• Flowers – with elderflower and grape.





• Natural – pure kombucha.





• Available in 250 ml and 750 ml glass bottles.

Casual Collection

This is marketed to those new to the world of kombucha. Balanced, fresh, and easy-to-drink flavors. Available in four flavors in BPA-free glass and can formats.

• Frutos Rojos – with forest berries and hibiscus.





• Jengibre Limón – with ginger and lemon.





• Cúrcuma Naranja – with turmeric, orang, and black pepper.





• Menta Melocotón – with mint and peach.





• Available in 250 ml glass bottles and 330 ml BPA-free cans.

NoLo Collection

Is designed for the No/Low Alcohol universe as a healthy alternative to beer or cocktails.

• Not-Birra – with fresh hop infusion; looks and tastes like beer but contains no alcohol and no cereals. (* Silver Award, Hops, 2023)





• Not-Birra Lemon – with fresh hop infusion and lemon juice.





• Not-Mojito – with mint and lime, inspired by the classic cocktail.





• Available in 250 ml glass bottles and 330 ml BPA-free cans.

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