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Based in Porto, MAI Kombucha is a company that produces and sells kombucha, a drink of Chinese origin with more than 2000 years, made through the fermentation of the green tea herb (Camellia sinensis). The consumption of kombucha has been associated with beneficial effects on the health of its consumers, namely in the improvement of the intestinal microbiota and of the immune system. This may be due to the presence of B vitamins (B1, B2, B6, B12), vitamin C, and probiotics.
MAI Kombucha was conceived by Gonçalo Campos, who had the dream of creating a company that would contribute to the positive transformation of the beverage industry, which was developed thinking about the health of the planet and the consumer. This is how, in 2020, MAI was born, with the dream of contributing to a world with fewer soft drinks and more kombuchas, less preservatives and more life, less plastic and more nature, a more natural and less artificial world. The brand was born in Gonçalo's kitchen and, since then, has gone through an intense process of evolution and growth.
The funds raised through this campaign will be used for:
This is the promoter's fourth campaign following three successful ones: the first (9.000€) to finance the purchase of a 25m2 refrigeration chamber, increasing its storage capacity; the second (11.000€) to increase production capacity; and the third (25.000€) to enable the production of canned Kombuchas for the biggest festivals in Portugal.
The Kombucha market in Portugal continues to grow, as does MAI Kombucha. However, earlier this year, some small artisanal companies in the sector ceased operations. Faced with this scenario, MAI Kombucha is seizing market and investment opportunities to continue its growth process.
Production has been taking place, since 2023, in a 300m2 factory located in Vila do Conde (Porto District). MAI Kombucha needs to be stored cold because it is a live (unpasteurized) beverage, with natural fermentation and without industrial techniques that would alter its benefits. After natural gas is produced inside the bottle, cold stabilizes fermentation and maintains its quality and flavor.
Promotion of circular consumption: MAI Kombucha has a reverse logistics service for the reuse of bottles. Through this system, the waste of 5000 safety bottles was avoided.
Responsible production: 98% of the ingredients used in producing kombucha are organic. In addition, 90% come from the Iberian Peninsula, demonstrating the company's care for local and environmentally friendly resources. Furthermore, the management of waste from the production process is done efficiently, through the reuse of materials, such as packaging cards; the composting of biodegradable waste; and the selective recycling of the remaining materials. The company has as a near-future goal to calculate the amount of waste production to identify improvements and publish a sustainability report.
Promotion of a healthier lifestyle: Kombucha is naturally carbonated and non-preservative, presenting itself as a healthy alternative to soft drinks (drinks rich in sugar associated with obesity and the development of diabetes). This beverage is thus associated with benefits for intestinal health and the immune system. In 2023, MAI produced 12 thousand units in average, and forecasts the production of 16 thousand in 2024.
Detrás de MAI Kombucha está Gonçalo Campos. Gonçalo tiene 31 años y, aunque nació en Portugal, se crió en Río de Janeiro. Allí comenzó a trabajar tras terminar su licenciatura en Administración de Empresas. Durante más de 4 años, trabajó en una empresa de comunicación brasileña, con el sueño de viajar por todo el mundo.
Fue cumpliendo ese sueño, un viaje que duró tres años, donde descubrió el universo de la kombucha y donde nació su otro sueño: volver a su país natal y difundir el lema «la bebida que da vida». En septiembre de 2019, volvió a Portugal con el reto de hacer de ese sueño una realidad. MAI cuenta ya con más de 100 clientes fijos.
Tras 6 meses de muchas pruebas y muchos comentarios, creó su propia kombucha. Poco después, también desarrolló lo que se conoce como el Kit Kombucha. Gracias a esto, más de 1100 personas han empezado a producirla en sus propias casas.
A principios de 2025, MAI Kombucha lanzó unos chupitos elaborados con los ingredientes que ya se utilizan para aromatizar la kombucha, con el fin de maximizar su uso y crear una bebida intensa y saludable.
La empresa opera en Leça da Palmeira, en el área metropolitana de Oporto, pero lleva a cabo su actividad comercial en Portugal y España. Además, cuenta con dos empleados más a tiempo completo, aparte de Gonçalo.
Algunos miembros de la junta de Goparity son accionistas indirectos y minoritarios de MAI Kombucha (20 %).
Sitio web del promotor
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