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Rainbow Cloud Kombucha started selling at the Market in July 2020.
Leland says, “We ferment our kombucha in oak barrels, using organic tea (Jasmine Green Tea) and organic sugar. Our flavors are sources organically as possible and as local as much as possible”
Leland Harmell has been brewing Kombucha for nearly a decade and honing his culinary skills for twice that time. He founded Rainbow Cloud with friends and has worked hard to develop his award winning “Rainbow Cloud Kombucha,” which has been around since 2012 and was voted “Best Kombucha in the Northwest” at the Oregon Fermentation Festival. Rainbow Cloud is a labor of love, a small business run by family. Everyone from kids to grandparents steps in from time to time, rolls up their sleeves, and does their best to bring you the best kombucha & kefir water ever.