Gold Standard project
Catbucha & the Cat Café
What started as an idea from three 9-year-old students is now an Ocelotes tradition: organic kombucha whose sales fund the campus cat rescue.
Kira, Sebastian, and Mila imagined rescuing cats and creating a gathering space. To fund it they created Catbucha. Each year the class owns the recipe, production, branding, and rescue. The kombucha makes the refuge possible.
Pineapple, ginger & hibiscus
Catbucha Organic Living Tea. Made in Costa Rica with love. Ingredients: hibiscus flower tea, organic sugar, purified water, and a symbiotic culture of probiotics. Bottles are returnable.
How we make Catbucha
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1
We make a tea with hibiscus, cane sugar, and water.
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2
We add Rosie (our SCOBY) and ferment for one week.
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3
We bottle it with homemade ginger syrup and chopped pineapple.
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4
The bottles rest two days at room temperature.
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5
Then into the fridge. Ready to drink.
Every kombucha starts with a SCOBY. Ours is named Rosie: a living mat of beneficial bacteria and yeast.
The Cat Rescue Centre
Students care for rescued cats as part of the school day: feeding, socialising, and health. The Ocelotes sold 118 bottles at ₡2,000 and raised ₡236,000. Fifteen cats have found forever homes.
118
Bottles sold
236k
Colones raised
15
Cats adopted
Partners: Tides Community Market, Cavallini Vet, Mountain Majesty Kombucha.
