"Trust your gut.
That's where this started."
That's where this started."
Im Isa. I'm 22. And I've never fit neatly into one place, one label, or one way of doing things. I was raised across continents — from Colorado to India to Slovenia — in a family that lived unconventionally and loved deeply. I was unschooled, wildly curious, and raised to learn through life.
I guess you could say I became an entrepreneur at 8, when I decided to set up lemonade stands three times a week and started saving money in a tin box. I didn't stop there. I was always inventing things — coconut openers, umbrella hats, sewing my own gear, repurposing scraps into something new. I didn't need toys, I just needed a project. My hands were always busy, and my imagination was always full.
Looking back, it makes perfect sense that I'd end up building something of my own.
Looking back, it makes perfect sense that I'd end up building something of my own.
1
/ 0"The Shift."
When we moved to Slovenia, I landed in a formal school for the first time — a Waldorf school, in a language I didn’t speak. It was structured, uniform, quiet. I had to learn cursive, memorize poems, follow someone else’s rhythm. It was jarring. Beautiful in some ways, but I missed the freedom. The play. The doing.
So I made my own outlet: kombucha.
So I made my own outlet: kombucha.
1
/ 0"Fermentation as Expression."
At 15, I ordered a SCOBY online and started brewing in my dad’s office. It was a mess at first — bottles exploded, fruit got weird — but something about it lit me up. Fermentation was alive. It was intuitive. It taught me to be patient, to pay attention, to let things evolve in their own time.
I didn’t realize it yet, but it was the beginning of my real work.
I didn’t realize it yet, but it was the beginning of my real work.
1
/ 0"From Jars to a Living Brand."
By 17, I had launched Isa Kombucha. No investors, no fancy launch. Just me, a tiny team, and a strong sense that this needed to exist.
Today, we’re still small and intentional — brewing in Ljubljana, Slovenia, in 6-liter glass jars with raw cold-pressed juice, no additives, and no artificial carbonation. Every batch is alive. Every bottle holds flavor, fizz, and function — the way it’s meant to be.
Today, we’re still small and intentional — brewing in Ljubljana, Slovenia, in 6-liter glass jars with raw cold-pressed juice, no additives, and no artificial carbonation. Every batch is alive. Every bottle holds flavor, fizz, and function — the way it’s meant to be.
1
/ 0"Alive with Culture, Energy, and Spirit."
Isa Kombucha is more than a drink. It’s a reflection of how I live: instinct-first, hands-on, not afraid to do things differently. I’ve always lived between places — between cultures, between expectations. That space between has become my superpower.
I created this brand for people who want more from what they drink. Who crave presence. Who trust their bodies. Who believe that the things we consume should be full of life — not just shelf life.
Thanks for being here.
I created this brand for people who want more from what they drink. Who crave presence. Who trust their bodies. Who believe that the things we consume should be full of life — not just shelf life.
Thanks for being here.