Tribe Kombucha, India’s fastest-growing Kombucha brand led by founder Harshvardhan Chauhan – widely regarded as the “Kombucha Man of India” for pioneering the category in the country – has officially inaugurated its landmark manufacturing facility, setting a new benchmark for the Indian functional beverage industry. Located near Saputara in the Western Ghats, in Gujarat, the plant is among the first in India to be a dedicated, automated facility built exclusively for Kombucha production.
The facility draws on its proximity to the Western Ghats to access exceptionally clean air and water, both critical to the delicate fermentation process behind the Tribe Kombucha Probiotic Super Drink. Positioned away from urban pollutants, the plant allows Tribe to brew at scale while staying close to the natural conditions the brand has built its identity around.
Tribe has invested in a high degree of automation across its production line to ensure consistency and hygiene at every stage of brewing and bottling. The 1-lakh sq. ft. campus, featuring a 24,000 sq. ft. precision-controlled floor, is managed by a specialized team of 20 experts and is capable of producing 10 lakh units per month. Automation across critical stages of the process helps Tribe maintain the integrity of its live probiotic cultures batch after batch as the brand scales to meet nationwide demand.
“This facility is the culmination of everything we set out to build when we started Tribe – a genuinely Indian Kombucha, brewed with the same rigor and care as anywhere in the world,” said Harshvardhan Chauhan, Founder, Tribe Kombucha. “Having pioneered this category in India, my goal has always been to make Kombucha accessible to every Indian household without compromising on what makes it special. This plant lets us do that at a scale we simply couldn’t before. For us, this isn’t just about building a bigger plant but it’s about making healthy hydration, something every Indian reaches for without thinking twice”.
Sustainability is built into the plant’s infrastructure. Surrounded by a 20-acre mango plantation, the facility runs on a zero-waste model. All tea and SCOBY (Symbiotic Culture of Bacteria and Yeast) residuals are processed into organic fertilizer that nourishes the surrounding mango groves. Tribe has also committed to a greener future, with plans to install a comprehensive solar power system in the coming months.
With this facility, Tribe Kombucha strengthens its position as the category leader in India’s nascent but rapidly growing Kombucha market, reinforcing Harshvardhan Chauhan’s standing as the driving force behind the category’s growth in the country.