Our brew
Patience in a bottle, sunshine in a cup
Smoothbucha started with two habits that didn't seem related: morning smoothies after school drop-off, and a kombucha jar bubbling away on the kitchen counter. One is instant — fruit to cup in ninety seconds. The other takes two to three weeks of doing almost nothing except waiting.
Turns out they belong together. Every batch of kombucha is brewed right here in Coral Springs from organic tea and a culture we've kept alive since before we had a storefront. Every smoothie is whole fruit, no syrups, no shortcuts.
Fast or slow, it's all made by hand.
14–21days each batch ferments before it hits a tap
1mother culture, going strong since our kitchen-counter days
0syrups, concentrates, or artificial anything — in anything
5taps pouring, with a new wildcard flavor every week