Description

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 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 without 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 less 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.

MAI Kombucha's mission is to spread the culture of kombucha in Portugal and Spain, through the production and marketing of an authentic drink and the dissemination of knowledge about fermentation for home production. The purpose of the start-up is to inspire positive experiences in people's lives and to be an agent of change in the food industry and in consumer habits.

Once the first phase of the project was completed - developing the brand and the product - a truly living, healthy kombucha, made with organic ingredients and naturally carbonated - a second phase started - based on industrialization and responsible growth while respecting the product principles and quality. 

After two successful GoParity campaigns: one (9.000€) to purchase a 25 m2 cold room and increase the company's storage capacity, and then a second one (11.000€) to boost production capacity.

The funds raised through this third campaign will be used to: 

• To enable the production of canned Kombuchas for the largest festivals in Portugal to be held in July and August.
• Financing production cost to meet the current orders, before receiving full payment.

Production during the months of June and July will reach 16 thousand liters, which represents 5 times more than the company's current monthly production/sales.

Currently, production takes place in a 100m2 factory in Leça da Palmeira (Porto Metropolitan Area). The company also rents a small warehouse in Matosinhos. In July 2020, the startup sold 200L of kombuchas. In the same month of the following year, the value increased to 1,500L. 

While the initial projections, for this summer of 2022, were to sell over 3,000 L sold per month, the number has already been surpassed in pre-orders. The brand hopes to break all records during its first summer with reduced covid-19 restrictions for events and festivals.

MAI's Kombucha needs to be stored in the cold as it is a live drink (not pasteurized), with natural fermentation and without industrial techniques that detract from its benefits. After the natural gas is produced inside the bottle, the cold stabilizes the fermentation and maintains its quality and flavor.

The Impact

Promotion of circular consumption: MAI Kombucha has a reverse logistics service for the reuse of bottles. Through this system, the waste of 2,800 safety bottles was avoided.

Responsible production: 98% of the ingredients used producing kombucha are organic. In addition, 90% come from the Iberian Peninsula, which demonstrates 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 for the purpose of identifying improvements and publishing 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.

Contribution to the Sustainable
Development Goals

Sustainable Development Goals

Financial viability

Download Key Investment Information Sheet

Guarantees

Receivables Pledge.

The Promoter

About PAUSA ÉPICA - LDA

The name behind MAI Kombucha is Gonçalo Campos. Gonçalo is 31 years old, was born in Portugal, but grew up in Rio de Janeiro. It was in Rio that he started working after finishing his degree in Business Management. He worked for more than 4 years in a Brazilian communication company, always with the dream of one day traveling around the world.

It was during this three-year trip that he discovered the Kombucha Universe and gained inspiration for another dream: to return to the country where he was born and spread "the drink for good". In September 2019 he returned to Portugal with the challenge of turning that dream into a reality. MAI now has over 100 regular clients. 

After 6 months of a lot of testing and a lot of feedback, he created a special Kombucha. Some time later, he also developed the Kombucha Kit. So far, he has helped nearly 1,100 people start their own production at home.

The company has its operations in Leça da Palmeira, in the Porto metropolitan area, but delivers throughout Portugal and Spain and has two more full-time employees, in addition to Gonçalo.

Some of Goparity's board members are indirect and minority shareholders of MAI Kombucha (24%).

The team

Gonçalo Campos

Founder

Born in Portugal but raised in Rio de Janeiro. After completing a degree in Business Management, he worked for over 4 years at a Brazilian communication company. He dreamed of creating a company that would contribute to the positive transformation of the beverage industry, and in 2020, MAI Kombucha was born.

Paula Galvanini

Fermentation Specialist

A natural chef and nutritionist, specialized in healthy cuisine for events and retreats. With experience in renowned vegan and vegetarian restaurants, she has become an enthusiast of fermented foods. Over the past 4 years, she has dedicated herself to creating a kombucha brand in Lisbon and is now joining forces with MAI Kombucha with the same mission of spreading the culture of the wellness beverage!

Francina Tini

Production Manager

Fran is with the company since the beginning and managed to increase production from 100 bottles/month to 20,000 in 3 years.

Business Model

Updates

2024-09-24

The project has been successfully implemented and payments have been settled

The funds raised through this campaign, enabled MAI Kombucha to finance the production of kombucha part of a big order destined to festivals in the summer of 2022. The amount raised served as working capital before receiving full payment from the delivery.

The canned kombuchas were delivered for the festivals and it allowed MAI Kombucha to reach more people through their drinks for good.

Apart from the funding goal of this campaign, MAI Kombucha keeps focusing on their sustainable growth. The products used in the kombucha production are all organic and regional – the only exception is the green tea, which comes from China as local options didn't meet their requirements. And MAI has a circular system in place for the return and reuse of their 750ml bottles - in 2024 they are aiming to reach 5,000 returned bottles.

MAI has received the Great Taste awards for their kombuchas in two favorite flavors: Turmeric and Ginger Hibiscus, attesting to their quality with one of the world’s most prestigious food and drink accreditation.

Use the discount code MAI EVOLUTION for MAI Kombucha’s beverages and kits for your own production at https://maikombucha.pt/ and follow them on social media https://www.instagram.com/mai.kombucha/.