Mia Kombucha was formed by the merger of two Lombard artisanal producers (Mia from Varese and Revolucha from Como) and was born out of a project that began during the first COVID-19 lockdown in 2020. The company produces kombucha in four flavors (Original, Raspberry, Lemon, and Ginger) using only organic teas (Gunpowder and Rukeri) and follows traditional artisanal methods in a laboratory in Induno Olona (Varese). Current production capacity is about 10,000 liters per month (over 30,000 cans), and distribution is focused mainly in Northern Italy across retail and HORECA channels. Sales channels include a B2C e-commerce (which generates roughly one-fifth of revenues) and a B2B channel; the company counts more than 100 affiliated bars and restaurants. Management positions the brand to capture growing European and global interest in kombucha, citing a European market estimated at €244 million in 2021 and a projected CAGR above 24% through 2027. Short-term financial projections in the article target more than €500k in revenue for 2024 and about €800k by 2026.

Total raised

$0M

Funding rounds

1

Latest round

Equity

Latest activity

Jul 2022