Co-founder
Nadeesha Ranasinghe
Nadeesha brought home the everyday kombucha culture she saw in New Zealand, shaping Ayu & Co. around clean ingredients, consistency, and drinks made for Sri Lankan routines.
our story
Two friends.
Two friends.
One stubborn idea.
Ayu & Co. was a long time coming home: two old friends, two lives overseas, and one shared question about why Sri Lanka was importing wellness it could brew itself.
The Founders
Built by women who came back with standards.
Nadeesha built a life in New Zealand and saw kombucha become part of everyday wellness. Supuni studied fermentation and food science in Canada, asking why probiotic drinks needed to arrive in containers when the ingredients were growing at home.
The answer became Ayu & Co.: move home, bring international discipline, use Ceylon tea and island botanicals, and brew for Sri Lankan palates instead of copying an imported one.
Co-founder
Supuni Gamage
Supuni pairs fermentation and food science discipline with local palate knowledge, helping turn Ceylon tea, fruit, herbs, and honey into living kombucha with structure.
Grown here.
Brewed here.
The brand is Sri Lankan before it is anything else: Ceylon tea, local fruit, herbal extracts, raw bee's honey, and a living fermentation process.
Raw & Wild
Never pasteurised. Every bottle is alive with cultures, yeast and the character of real fermentation.
Island Ingredients
Sour orange, ginger, hibiscus, lemongrass, beetroot, lemon and butterfly pea sourced close to home.
Built for Our Palate
Bolder, brighter and less shy than imported kombucha. It tastes like it knows where it came from.
Spirit of Ceylon
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