Our Story
Two friends.
Two continents.
One stubborn idea.
Ayu & Co. was a long time coming home. We've known each other since the autograph-book days. Back when we wrote down what we wanted to be when we grew up, and none of the answers said kombucha founder. Life took both of us overseas. Then it brought us back. Turns out what we were meant to do needed both of us in the same room.
Meet the Founders
Two women started this. Many will continue.
Nadeesha left Sri Lanka for New Zealand and built a life on her own terms. A career in financial advice, two daughters she's raising with Sinhala on their tongues and Sri Lanka in their bones. Somewhere between boardrooms and school runs, she noticed the wellness aisle in Auckland was full of kombucha. The wellness aisle in Colombo? Full of imported soft drinks.
Supuni went further. Five years in Sri Lanka's food industry. Then a PhD in food science in Canada, with a baby who arrived somewhere between thesis chapters. In her lab, she studied fermentation. The more she researched, the more one question nagged: why are we importing probiotics when the ingredients to make them better grow in our own backyard?
The plan was simple and stubborn. Move home. Bring the international standards. Leave the imported palate at the airport.
Grown Here. Brewed Here.
Raw & Wild
Never pasteurised. Every bottle is alive with live cultures, wild yeast, and the unfiltered character of real fermentation. No shortcuts.
Island Ingredients
Nelli with more vitamin C than an orange. Mango that needs no introduction. Passion fruit and sour orange from backyards. Hibiscus from the garden wall. Lemongrass from the kitchen step. Butterfly pea flower that shifts colour in your glass.
Built for Our Palate
Flavours calibrated for Sri Lankan tongues. Bolder, brighter, less shy than what you'll find on a Whole Foods shelf. We're not here to tell Sri Lanka what's good for it. We grew up here. We know.
The Spirit of Ceylon in Every Brew
Raw. Wild. Living. Brewed in Sri Lanka. Built for Sri Lanka.