Cliffhouse Kombucha — Handcrafted in Jamestown, Colorado

About Cliffhouse Kombucha

Handmade since 1985.

Cliffhouse Kombucha is handmade in small batches by my family and me in Jamestown, Colorado — a little village nestled in the foothills of the Rocky Mountains. The cliffhouse is a well-recognized landmark in our town, a house I built for my son Julien.

I have been making kombucha continuously since 1985, when I received both a culture and recipe from my mother in Germany. For two decades I made it just for family and friends. In 2005 our local restaurant, the Jamestown Mercantile, began carrying it — and from there the business grew naturally.

We use amber glass bottles to protect vital nutrients such as enzymes, probiotics and amino acids. We have chosen not to offer cans, as all cans are lined with a plastic or polymer coating that can leach harmful chemicals. We also offer kombucha in 5-gallon kegs to serve on tap.

Since April 2011 Cliffhouse Kombucha is 100% solar powered.

"Our intention is to remain local and continue to keep the batches small, for optimal flavor and nutritional benefit."
— Rudiger, Kate & Julien

Each batch is hand crafted by Rudiger, Kate, and Julien in our commercial kitchen, built onto our existing home. Every bottle is hand-filled, every label applied by hand. We are a true cottage industry, and proud of it.

We also offer kombucha in 5-gallon kegs for serving on tap, using ball-lock kegs. We are happy to assist with setup if necessary.

Tea: 100% organic and fair trade — grown without pesticides or synthetic fertilizers, sourced directly from cooperatives in India, Sri Lanka, Africa and Guatemala.

Sugar: 100% organic and fair trade. Green-cut fields, no chemicals or animal by-products. Made from freshly squeezed organic cane juice, crystallized the same day it's harvested.

Culture: Big, healthy SCOBYs every batch. Nothing added after fermentation. Fresh culture growth used each time for maximum potency and freshness.

Water: Upper St. Vrain River, flowing along the Continental Divide — spring water fed by Rocky Mountain snowmelt, further purified by filtration before each batch.