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BACILLI - KOMBUCHA JASMINE 330 ml BIO 2,47 €
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BACILLI - Fermented Lemonade Cola 330 ml BIO 2,47 €
Bacilli

BACILLI – KOMBUCHA MATÉ 330 ml BIO

2,47 €

BACILLI – KOMBUCHA MATÉ 330 ml BIO

Nothing Artificial  | NON-GMO | BIO 

BIO refreshing kombucha with mate tea. It has a refreshing sweet and sour taste and a pleasant earthy aroma.

Yerba Maté is a traditional South American drink, but it is no wonder that it is also popular here. It contains a lot of antioxidants and has a positive effect on our energy and concentration. In our version, maté has a refreshing sweet-sour taste and a pleasant earthy aroma. Green leaves of organic Paraguayan holly are infused and left to mature with kombucha culture, sweetened again with apple.

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Description

BACILLI – KOMBUCHA MATÉ 330 ml BIO

Nothing Artificial  | NON-GMO | BIO 

BIO refreshing kombucha with mate tea. It has a refreshing sweet and sour taste and a pleasant earthy aroma.

Yerba Maté is a traditional South American drink, but it is no wonder that it is also popular here. It contains a lot of antioxidants and has a positive effect on our energy and concentration. In our version, maté has a refreshing sweet-sour taste and a pleasant earthy aroma. Green leaves of organic Paraguayan holly are infused and left to mature with kombucha culture, sweetened again with apple.

Ingredients:
yerba mate infusion (water, mate*), concentrated apple juice*, lemon juice*, kombucha culture, carbon dioxide. *Product of organic farming.

Nutritional Information per 100ml:
Energy value 114 kJ/27 kcal
Fats 0 g of which saturated fatty acids 0 g
Carbohydrates 6.8 g of which sugars 6.7 g
Protein 0.1 g
Salt 0 g
Fiber 0 g

Sediment is not objectionable. Gently pasteurized.

Net weight: 330ml

Additional information
Weight 0,6630 kg
About brand
BACILLI FERMENTED LEMONADES AND KOMBUCHA Bacilli brand products are a celebration of the perfection of nature. They process vegetables and fruits, which they then hand over to our friends from the bacterial kingdom to preserve, enrich and deepen their tastes over time. They fell in love with fermentation mainly because of its ecological nature - no energy is needed to develop high temperatures and subsequent cooling, as is the case with pasteurization, for example - specific tastes and the ability to preserve nutrients that are lost during thermal types of preservation.