More Than a Single Strain
Kefir is not merely a fermented drink. It is the product of a complex microbial ecosystem, born from heritage tibicos grains undergoing a 24-hour double fermentation. This process yields an extraordinary diversity of 36 strains — lactic acid bacteria, beneficial yeasts, and acetic acid bacteria, living together in a symbiotic relationship.
Common probiotics typically contain only 1 to 10 strains, focusing narrowly on a few species of Lactobacillus or Bifidobacterium. Kefir, by contrast, harbors Lactobacillus kefiri, Bifidobacterium longum, Streptococcus thermophilus, Saccharomyces cerevisiae, and many others working in delicate balance.
Each 280 ml bottle delivers a concentration of approximately 12 billion CFU/ml, at a pH of 4.32 — an acidity that not only preserves the microbes through the stomach’s harsh environment but ensures they arrive alive in the small intestine.
The Yeast That Cooperates
What truly sets kefir apart from standard probiotics is the presence of yeasts within the same ecosystem. Yeasts such as Saccharomyces cerevisiae do more than consume sugar; they produce enzymes, B vitamins, and compounds that help inhibit unfriendly fungi that can lead to microbial imbalance.
The collaboration between bacteria and yeasts creates a fermentation that is self-regulating. Yeasts also generate antioxidant substances and support the absorption of nutrients in the gut.
With a steady pH of 4.32, kefir helps maintain an environment in the intestines that discourages the growth of undesirable microbes while protecting the beneficial ones.
The True Measure of Life
Kefir made from heritage tibicos grains contains a concentration of live probiotics of approximately 12 billion CFU/ml. This figure is measured at the moment the microbes are at their most viable — it should never be multiplied by the 280 ml volume or recalculated as a per-bottle total.
This CFU value reflects the density of living organisms that can survive digestion and begin working immediately upon reaching the gut.
The 24-hour double fermentation allows the microbes to develop fully, both in number and in the creation of beneficial metabolites: vitamin K2, short-chain fatty acids (SCFAs), and polysaccharides that help strengthen the intestinal barrier.
Flavours That Whisper of Nature
Our kefir comes in five natural flavours: Original, Sakura, Yuzu, Matcha, and Thai Herb. None rely on synthetic additives; each is a fusion of natural fermentation with native ingredients.
The sugar content per 280 ml bottle is just 2.1 grams — remarkably low for a fermented drink. This is because the microbes consume most of the sugar during the 24-hour double fermentation, leaving little residue.
Drinking kefir regularly may help support the balance of gut microbiota, which in turn may assist digestion, nutrient absorption, and long-term overall health.
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