The Bucha Barn
Delivery & Pickup
The Bucha Barn is only able to sell in the state of Utah. You can select local delivery with a delivery fee for orders under $50, or free for orders over $50, or you can pick up your order directly from The Bucha Barn. We do not ship our product due to temperature control.
About Us
In 1992 when I was 13 years old, my family moved from Valencia, CA, to Mapleton, Utah. My mom was introduced to kombucha shortly after our move by my grandpa. My mom began making this interesting, mushroom look-alike, tea. The jar of tea sat in a corner on the counter, out of direct sunlight, undisturbed for a couple weeks. I thought it was strange, but I was excited about every new health fad and excited to give it a try. I fell in love at first sip! Not because I knew it was healthy but because my body needed it! My mom told me to drink 4 ounces a day, but I couldn’t stop at just 4 ounces a day. My body and mind craved it, and I was immediately connected to the natural energy it gave me and it was delicious! Kombucha was not found in stores at this time, so you had to be lucky to find someone with a SCOBY that was willing to share.In 2010, my family moved to Gilbert, AZ. I remember walking into a Sprout’s Grocery Store and coming across an array of kombucha drinks. I got excited, grabbing several to try. There were some that were flavored, and others that were in their raw, original state. There it began where kombucha became a staple in my life, again!My daughter, Ella, loved kombucha from the time she tasted it as a baby in 2013. She would get excited for her droplets of kombucha. To this day, she still loves her kombucha and drinks it daily. I attribute kombucha to her good health. Although she has become a picky eater, she rarely gets sick and always has amazing energy and full of creative brain energy. Kombucha is a daily part of her life.When I was pregnant with my youngest son in 2016, the only thing I could stomach was kombucha. I knew our little guy was going to be born early so I was somewhat prepared, having previous premature babies. I didn’t realize our little Jack would be born at 29 weeks gestation. Jack was born weighing 3 lbs. 5 oz and was a completely healthy baby that didn’t need any assistance with breathing. He was a “feeder and grower” is what they call them in the NICU. I had several nurses ask me what my secret was. I told them, “Kombucha!” Every response I received was, “what’s that?”Jack has never been interested in kombucha. I thought for sure since he drank it every day in the womb, he would naturally love it! It wasn’t until I created KidBucha in 2022 that he finally found his love for kombucha!I know kombucha can be an acquired taste for many. My goal is to assist your taste buds into loving it and in return, your body will crave it! When our body and mind is in balance, we crave the foods we need. I challenge you to try Kidbucha for yourself and see the benefits it can bring to you and your loved ones.Your friend,Wendy WayasThe Bucha Barn, LLC
KidBucha Q&As
Why KidBucha? How is it different from other kombucha on the market?
KidBucha is alive, raw, unpasteurized and exactly what kombucha is meant to be! KidBucha is a high quality, probiotic, antioxidant, full of enzymes, rich in organic acids, drink, that is meant for the young, old and everyone in between! Plus, KidBucha is 100% natural, balanced, free of artificial flavors and colors and tastes amazing!
What are the benefits of consuming probiotic foods vs supplementing with probiotics?
By consuming KidBucha, you are getting an array of good bacteria, antioxidants, enzymes, vitamins, organic acids, in the most natural way! The good stuff in KidBucha is natural occurring and not created in a lab.
If you are familiar with kombucha, you may notice that many kombucha companies are adding patented probiotics at the time of bottling along with additional acids. A probiotic pill or addition of probiotic/acids will never be as good as the natural occurring microorganisms found in the food itself. Purchasing probiotics can be very expensive as well, with no guarantee to their effectiveness. There are several reasons why many kombucha brands are adding these:
Pasteurizing – This is a process of heating the kombucha to kill off all the yeast/bacteria to create a stable, longer shelf-life product.
Rapid Ferment – A rapid ferment is where production time is sped up, creating more product in a short amount of time. This process does not allow enough time to develop a good amount of strong, healthy bacteria. The rapid ferment is diluted with kombucha vinegar to try to get the flavor as close to a perfectly brewed batch of kombucha. There is very little, if any, natural occurring bacteria in this process.
Extended Ferment – The longer kombucha ferments it turns into kombucha vinegar, like what is used in #2 above. The good bacteria diminish with time, and the product becomes an organic acid dense kombucha vinegar that is diluted with carbonation in the final product to help with the vinegar taste and sourness.
Sterile Filtering – Just like it sounds, a fine filter is used that removes all microorganisms and sterilizes the kombucha, removing all the good stuff, creating a clear, shelf-stable product with a very low chance of survival of any bacteria remaining.
Marketing and advertising! It really is enticing to see 1 bottle of kombucha containing 9 billion probiotics in it.
Health Benefits that may come from consuming kombucha:
Cancer fighting abilities
Enhance digestion and nutrient absorption
Detox the liver and cleanse the body naturally
Relieve constipation
Improve neonatal health
Aid in weight loss by rebalancing the body naturally
Balance gut flora
Help fight off disease causing pathogens
Promote immune health
Improve pancreas function
Increase energy and focus
Reduce inflammation and manage IBS, Crohn’s and Ulcerative Colitis
Beneficial for heart disease, diabetes, fatty liver disease and liver damage
Assist in oral health
Improve Mood - May help to stimulate serotonin levels (the feel-good hormone that aids in the feelings of well-being). It may also ease anxiety, depression and boost the brain cognitive function (ability to think, learn and remember)
Targets candida yeast
Reduce cholesterol
*When you break kombucha apart, it consists of a fermented green tea and probiotics. If you look at separate studies for each product used to make kombucha, you’ll see that green tea, probiotics and fermented foods are validated as being incredibly beneficial for good health, all by themselves! Put it all together and you have one amazing food!
How is KidBucha made?
KidBucha is made with an organic kombucha culture (SCOBY), reverse osmosis water, organic cane sugar and organic green/oolong tea that is fermented for 4-5 weeks. The SCOBY (symbiotic culture of bacteria and yeast) produces bacteria and yeast that feast upon the sugar, caffeine and antioxidants (polyphenols) from the tea mixture. In synergy with each other, a probiotic, antioxidant, enzyme, organic acid, powerhouse drink is born. Kombucha is an anti-pathogenic drink, meaning pathogens (harmful microorganisms) cannot survive in KidBucha. Compare it to the body. When our immune system is compromised, we become sick. When our immune system is in peak condition, our immune system (microbiome) blocks and prevents pathogens from taking over, killing them off before they become a problem. Pathogens can only survive in unhealthy, unbalanced environments.When KidBucha is ready to drink, the yeast particles are filtered out since their job is done and we want to prevent the yeast from alcohol fermentation. Most people do not like to drink yeast floaties in kombucha (safe and healthy to drink), so we have found this to be the best approach while still maintaining all the natural good stuff. We then bottle, flavor with organic, non-GMO juices and natural flavors, organic spices and a small amount of allulose. There are no artificial colors or flavorings. All KidBucha contains a minimum of 50% kombucha and tastes great! New flavors are coming all the time!
What is allulose and why is it used in KidBucha?
Allulose is a ‘rare’, plant-based sugar that is found in small amounts in certain foods including jackfruit, figs, and raisins. It is 70% as sweet as sugar, bakes and freezes like sugar and tastes like sugar with no aftertaste. It is a monosaccharide that is absorbed by the body but not metabolized so its nearly calorie-free. It will not raise blood sugar levels and it does not ferment in the belly or in kombucha, so the chances of stomach discomfort are slim. Allulose is NOT a sugar alcohol, and it is diabetic, kosher and keto friendly! Why not use allulose? 😊 We use allulose in KidBucha since we want KidBucha to be a nutrition dense, low sugar drink that is enjoyable for anyone looking to enjoy the benefits of kombucha.
Is KidBucha safe?
KidBucha is very safe! It is naturally anti-pathogenic and enjoyable by many who have never acquired the taste of traditional kombucha. KidBucha is temperature controlled so it must be kept cold. Since KidBucha is alive, it could further ferment if it is left in a warm and cozy environment. We remove most of the yeast before bottling to help with stability, but the yeast is very nutritious and safe to eat. Please always keep KidBucha refrigerated until ready to drink to maintain the current flavor.
Disclaimer: It is always recommended to consult with your doctor before trying anything new; especially if pregnant or nursing or have a compromised immune system.
Does KidBucha have alcohol?
All fermented foods create trace amounts of alcohol in the fermentation process. Ethanol is part of the natural preservation of the fermented food created by the yeast. To ensure KidBucha is safe, the yeast particles are filtered out once their job is done. The yeast is totally safe and healthy to drink but this also helps prevent further fermentation. The yeast work hard during the fermentation process, consuming most of the sugar and in return, it produces organic acids, vitamins, and enzymes. Yeast particles are much larger than the bacteria so all the microorganisms (probiotics), antioxidants and acids remain after removing most of the yeast. There will always be a small amount of yeast left behind but by reducing the amount of yeast and by using non-fermentable sugar sources (allulose will not feed yeast and does not ferment) we are creating a superior product. We do not over-ferment, we ferment at lower temperatures (yeast are more active at warmer temperatures), we do not do a 2nd ferment, and we alcohol test each batch to make sure we are providing a safe product. Once bottled and flavored, we immediately refrigerate to slow the fermentation process down to a halt. KidBucha must remain cold until ready to drink to maintain stability and to retain the current flavor.
Why doesn’t KidBucha do a 2nd ferment or carbonate?
To get a natural effervescent (carbonation effect) that a lot of people like in kombucha you would have to do a 2nd anaerobic (no oxygen) fermentation cycle if you choose not to force carbonate. This is typically done after flavoring and bottling. The kombucha is left at room temperature for several days in a tightly sealed container. The yeast consumes any remaining sugar from flavoring and turn the sugar into CO2/ethanol. The more effervescent you have the more alcohol you have, and you must be careful, since the bottle could explode as CO2 builds up in the bottle. You would never want to shake kombucha that has been carbonated or 2nd fermented as it could blow up in your face. There is just no way to control the stability of kombucha this way or to ensure a safe non-alcoholic product. We do NOT do a 2nd ferment for all the reasons above. We’ve made KidBucha into a smooth, refreshing, juice-like drink with every bottle cap displaying, “Don’t be shy, shake me up”. I have never seen a kombucha drink that instructs you to shake it up!
*Carbonation/CO2, even natural effervescent (anything with bubbles), neutralizes stomach acid and reduces your ability to digest food. Your stomach needs to be highly acidic to be working at its best. Carbonation would contradict drinking kombucha to aid digestion and eliminate heartburn/indigestion, which are benefits kombucha is known for.
Where can I buy KidBucha?
KidBucha can only be sold within the state of Utah through pick up or local delivery. If you have any questions, feel free to contact us.
KidBucha is not certified, regulated, or inspected by the State of Utah.
Mapleton City Business License: No. 461
Please note, KidBucha is processed in a facility that handles common allergens including eggs, wheat, dairy, and tree nuts.
KidBucha is NOT for resale
The Bucha Barn produces the highest quality kombucha on the market! We provide an unparalleled selection of quality kombucha, an easy shopping experience, local subscription delivery or local pick up, and exceptional customer service. Check out our sugar free kombucha flavors!
Contact Us
Please don’t hesitate to contact us with any comments, questions, or special requests.
1253 S 1030 W
Mapleton, Utah County 84664
USA
801-358-8763