Where Single-Origin Coffee Meets Small-Batch Fermentation.
Gayo Coffee Kombucha is unlike anything else in WiskTea Recipe's range — and unlike almost anything else available in Singapore. This is kombucha brewed with real Arabica coffee. Not coffee-flavoured. Not coffee-inspired. Actual single-origin Arabica, fermented through a live SCOBY culture alongside black tea, in one of the rarest brewing combinations in the craft beverage world.
The coffee is Gayo Arabica — sourced from the Gayo highlands of Aceh, Sumatra, one of Indonesia's most celebrated coffee-growing regions. Gayo is prized by specialty coffee roasters worldwide for its characteristic low acidity, earthy depth, and wine-like complexity. These qualities do not disappear in fermentation. They transform.
What emerges is a smooth, slightly chocolatey coffee character with a malty black tea backbone and the natural, structured tang of well-crafted kombucha. It is bold without being bitter. Complex without being difficult. A wholly unique drinking experience that rewards the curious and satisfies the devoted coffee lover in equal measure.
Tasting Notes
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First Sip: Smooth Arabica coffee richness with an immediate earthy, chocolatey depth
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Body: Malty black tea backbone woven through wine-like Gayo coffee complexity
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Finish: Natural kombucha tang with a long, satisfying, slightly roasted close
Brewed small-batch in Jakarta, Indonesia. Preservative-free. No artificial flavouring. No artificial colouring. Part of the WiskTea Recipe Coffee Series — available exclusively at Botaniko, Singapore's home of premium craft kombucha.
Independently lab-tested to contain live lactic acid bacteria. View results →
For those who take their coffee seriously — and their kombucha seriously.
- A genuinely rare category — coffee kombucha is one of the most uncommon brewing combinations in the craft beverage world; WiskTea Recipe is one of very few brands doing it with real single-origin Arabica
- Single-origin provenance — Gayo Arabica from Aceh, Sumatra; a coffee origin celebrated by specialty roasters worldwide for its low acidity, earthy depth, and wine-like complexity
- Coffee without the bitterness — fermentation mellows the coffee's natural edge into something smoother, rounder, and more nuanced than a standard brew
- A sophisticated alternative to cold brew — all the depth and complexity of a premium cold brew, with the added dimension of live fermentation and natural effervescence
- Clean label, zero shortcuts — no preservatives, no artificial sweeteners, no synthetic additives of any kind
- Naturally fizzy — live SCOBY fermentation produces real carbonation, not added CO₂
Best served well-chilled. Refrigerate before serving and pour into a wide glass over ice. Gayo Coffee Kombucha is at its best cold — the low temperature sharpens the coffee character and amplifies the natural effervescence.
Before opening: Gently invert the bottle once to redistribute any settled culture. Do not shake — natural carbonation builds pressure and shaking may cause overflow. Open slowly, releasing pressure gradually before pouring.
Suggested pairings:
- Dark chocolate and chocolate desserts — Gayo's earthy, chocolatey notes are a natural match
- Brunch fare — eggs, avocado toast, and savoury pastries pair beautifully with coffee kombucha
- Tiramisu and coffee-based desserts — doubles down on the coffee character in the best possible way
- As a cold brew alternative — pour over ice as a standalone afternoon pick-me-up without the acidity of standard cold brew
Serving occasions: Brunch, morning rituals, afternoon coffee alternative, specialty café service, gifting for coffee lovers
Storage: Keep refrigerated at 4–7°C at all times. Consume within 7 days of opening. Keeps for up to 6 months when stored chilled.
Full Ingredient Declaration:
Water, SCOBY, Sugar, Arabica Coffee (5%), Black Tea (0.52%)
No preservatives. No artificial flavouring. No artificial colouring. No synthetic sweeteners.
- Water — Filtered brewing water base
- SCOBY — Live Symbiotic Culture of Bacteria and Yeast; drives natural fermentation
- Sugar — Consumed by SCOBY during fermentation; minimal residual in finished brew
- Arabica Coffee — Gayo (5%) — Single-origin Arabica from the Gayo highlands of Aceh, Sumatra; prized for its low acidity, earthy depth, and wine-like complexity
- Black Tea (0.52%) — Full-bodied black tea that provides a malty backbone and deepens the coffee character through fermentation
Contains naturally occurring caffeine from both Arabica coffee and black tea. Contains less than 0.5% ABV — a natural by-product of fermentation, below the internationally recognised non-alcoholic threshold.
