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Crafting sparkling probiotic goodness you can’t resist!
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28/11/2025

Boocha Mama’s Cacao Husk Kombucha is back for a limited time!

Brewed with cacao husks from shade-grown cacao trees across Mindanao’s rainforests and the organic coconut farms of Sultan Kudarat.

Light, gently sweet, and cacao-forward with a crisp green tea body and smooth chocolatey finish.

This is definitely not your usual kombucha! 😉

Available this Sunday as a special pairing with Om Bakes’ Dark Chocolate Brookie. Made with Asin Tutul, a heritage salt from Western Visayas that highlights the cacao notes beautifully.

A balanced, comforting duo for on for Gulay Pa More! 💕

Gulay Pa More at Om Bakes’ Table
Mandala Park, Shaw Boulevard
Nov 30, 2025 | Sunday

10/11/2025

Come join us for two days of holiday fun at the Bel-Air Festive Finds Grand Bazaar!

Over 100 vendors with cozy décor, gifts, and festive treats

🎨 Fun activities for all ages
🍴 Tasty bites to keep you going
📅 Nov 15–16, 2025 (Sat & Sun)
🕗 8 AM – 8 PM
📍 Park 3, Bel-Air III, Makati City
🎁 FREE ENTRY | PARKING AVAILABLE

Swing by, soak up the holiday vibes, and don’t forget to grab your favorite Boocha Mama kombucha cheers to a sparkling start to the season! ✨

31/10/2025

Our first sunset rave with was pure magic ✨

We've been working with Ia, the founder, for a while now, and it's been amazing to see the studio grow. When we learned about the Halloween collaboration, we knew we had to be part of it, and our Booch Bar was the perfect fit.

The event was a dream come true! Yoga, costumes, live music, incredible drinks, and curated artisans. We felt so grateful to be part of such a special community and it’s always a pleasure to work with people who share our passion for creativity, movement, and celebration. 💛

13/10/2025

It’s been a while since we did a 3-day pop-up, and wow, I’ve forgotten how tiring it gets, but I loved sharing our brews with a crowd that really knows their flavors.

So when messages like this land in my inbox, it makes all the long days worth it.

My brewing style isn’t for everyone, but when someone gets it… it just makes my heart happy. 💕

08/10/2025

Thank you, , for welcoming us into your office and giving us the opportunity to share our craft brews and geek out over what we love about kombucha! ✨

07/10/2025

We’ll be at Likhang HABI Market Fair 2025 at Space at One Ayala this October 10–12!

A celebration of Filipino weavers and artisans who keep our cultural traditions alive through craft and creativity.

This year, HABI opens its doors to food and drink makers too, and we’re honored to share our kombucha in a space that celebrates mindful making in all its forms.

Come by, discover stories woven through thread, flavor, and heart. 💕

17/08/2025

We’re popping up at ARUGA – The Philippine Sound Healing & Wellness Festival this August 23 at Parc Foundation, San Juan! ✨

It’s a full-day gathering of movement, music, rest, and reconnection and we’re happy to be part of the flow, sharing our small-batch kombucha with the community!

You’ll find us at the healing market alongside other local makers and wellness offerings.

Come say hi, grab a bottle, and soak in the magic with us! ✨

🎟 Tickets via
📍 Parc Foundation, San Juan

03/08/2025

We let the ingredients speak for themselves and sometimes, they speak in color. ✨

19/07/2025

ICYDK, kombucha doesn’t love cold weather and fermentation’s been on the slow side lately.

I’ve been keeping the brews going,
but you’ve been drinking it faster than I can make it!

The brews have been taking their sweet time but they’re coming. 💜

06/06/2025

Let’s talk about sugar in kombucha because it’s not what most people think!

Yes, kombucha starts off sweet. But that sugar isn’t for us, it’s food for the culture.

Yeast and bacteria living side by side, each doing their job that’s why it’s called a symbiotic culture.

They balance each other out. If one goes too far without the other, the brew changes.

Let it ferment too long, and it becomes really sour.

At that point, some of the gentler probiotics can’t survive anymore cause they’re not fans of super acidic environments.

That’s not a bad thing it’s just a different stage!

That’s why I pay attention and bottle at just the right time when the kombucha is still full of life, flavor, and balance.

And when it goes a little longer? We turn it into something else entirely.

Those extra-aged batches become spiced kombucha vinegar that’s bold, layered, and very much alive in a different way!

There’s beauty in every stage. You just have to know when it’s ready. ✨

— The Boochamama 💜

04/06/2025

I’m not one to say we’re the best, but I do want to make kombucha that stands out and finds its people. ✨

Running a small business with a small team isn’t always easy—long days, a lot to juggle.

That’s why messages like this mean so much. They remind me why I keep going. Thank you for being here.

—Boochamama 💜

Address

Tabaco

Website

http://beacons.ai/boochamama, http://boochamama.cococart.co/

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