Tio’s was born out of a passion for home fermenting and making healthy, delicious food with our own hands. This grew and grew and grew until, at the urging of friends and family, Tio’s Water Kefir was born in 2019.

Today, we culture and bottle Tio’s Water Kefir in small batches in our SE Portland facility, with one simple goal in mind: to present you with the most natural and refreshing beverage you can find anywhere.

We select ingredients for both their taste profiles and beneficial properties. And we make the extra effort to ensure we hold ourselves to the highest standards of quality in both product and process.

Our production philosophy probably won’t win any awards for efficiency. We pride ourselves on doing as much in house as possible, and we’re pretty picky about the ingredients and equipment we use. Raw ginger root is cold-pressed into juice. Hibiscus and Green Tea are cold-brewed for days. Oregon-grown Blueberries that come in as plump, violet orbs are slowly turned into sweet syrup.  And our mother culture is grown naturally without added probiotics or yeasts.  We only use stainless steel and glass fermenting vessels – never plastic. Because plastic…  And we insist on producing a naturally sparkling water kefir without relying on artificially forced carbonation.

The result is Tio’s Water Kefir – a living, fermented food that is light and refreshing. No added sugars. No colors or preservatives. Nothing artificial. Ever. We do all of this to maintain that same artisanal craft quality that gave us our start. We don’t plan on changing any time soon.

So what’s the big deal with Naturally Sparkling anyway?

Isn’t all carbonation the same?

Sort of. But not really…

Rather than forcing CO2 into solution thru artificial methods, Tio’s creates its own fizz thru natural fermentation processes happening in the bottle. This gives it a softer, lovely effervescence similar to champagne, compared to the harsher, more ‘Coca-Cola‘ feel of forced carbonated beverages. It would certainly be easier and more predictable to follow the herd and force carbonate, like the rest of the beverage industry. But taking the easy way out isn’t our style. And in the end our way simply produces a smoother, more natural product. We think you’ll appreciate the difference.