CLIMATE WAVE KOMBUCHA
a delicious solution to fight fresh water pollution at the source of origin
Coffee seeds are used to produce roasted beans, but the sweeter coffee fruits are often discarded as waste. This waste ends up in rivers and creeks, polluting fresh water and making it inaccessible for indigenous and downstream communities, while also killing aquatic life. To address this issue and tap into current market trends, we developed a coffee fruit kombucha, also known as cascara kombucha, which we call Climate Wave Kombucha.
HISTORY OF DEVELOPMENT
a story that will offer financial independence to coffee farmers while protecting biodiversity & quenching the thirst of people
2019 - WONDERING
Coffee growing regions, India
Climate Wave Coffee's founder Praveen and his wife Monica, were visiting coffee farms in regions of India like Servarayan Malai and Pazhani Reserve Forest. While considering many other environmental issues in the global coffee value chain, they also wondered what happens to the coffee fruits after the seeds are removed and used for further production.
2020 - WORRY & DISCOVERY
Chennai, India
The more they learned about processing techniques, the more they started to worry about the discarded coffee fruits polluting rivers and creeks. Since coffee grows on mountains, this waste pollutes water all the way downstream, killing aquatic animals and depriving indigenous communities of access to fresh water. Unfortunately, this is a common practice in the global coffee value chain: discarding coffee fruit waste into streams. After talking with a few coffee farmers, our founders learned that there is no value placed on coffee fruits, so there is no incentive for farmers to manage the waste properly. We researched and discovered Cascara, dried coffee fruits that can be brewed like tea, but it never gained traction in the global market. So, they decided to find a different solution that the global market would embrace and that would benefit farmers by saving the coffee fruits.
2020 - 2021 EXPERIMENT & SHARING
Chennai, India
Praveen & Monica enjoyed kombucha a lot, so the idea of developing kombucha from coffee fruits was not a surprise. They began developing recipes and shared with the community for feedback. People loved it! Yaay, that's the birth of Climate Wave Kombucha.
2022 PROFESSIONAL MENTORSHIP BY ANANDI & SALES BEGINS
Chennai, India
After the success of their prototype, our founders reached out to Anandi of KOFPU Auroville, a kombucha expert who has dedicated much of her life to the craft, for advice and production support. They were grateful and honored that Anandi agreed to produce Climate Wave Kombucha in small batches for them. Naturally, this version featured Anandi's professional touch and unique, mind-blowing flavors. Praveen started to sell them at markets and sharing the story of its importances.
2024 BRINGING IT TO CANADA
Victoria, Canada
Later, our founders moved back to Canada, bringing with them the coffee knowledge they had gained in India over the years. In 2024, they redeveloped Climate Wave Kombucha to suit the climate of Victoria, BC, using locally sourced culture. And, began searching for a reliable production partner to use their recipe and produce kombucha at commercial scale.
2025 CANADA'S FIRST COMMERCIAL COFFEE FRUIT KOMBUCHA
Victoria, Canada
Andy Cunningham, founder of Green Cuisine in Victoria, BC, has been a valued supporter of the Climate Wave Coffee movement since its early days. Through his generous support and shared commitment to sustainability, Green Cuisine became the production partner for our kombucha venture, helping bring it to retail shelves. Together, we created Shady Booch — a brand crafted to offer an enjoyable drinking experience while contributing to positive environmental and social impact.
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To experience Shady Booch in the spirit it was created, we invite you to visit Fika — our café and Climate Wave Coffee experience centre — where you can slow down, savour thoughtfully crafted drinks, including Shady Booch, and be part of a more mindful, climate-positive way of living.
