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About Springs Culture
Our Humble Origins
Inside an old warehouse near I-25, surrounded by sunlight and the scent of fruit and herbs, founder and owner Janie Otero began experimenting with flavor. What started as a creative outlet quickly evolved into a calling. Crafting small-batch kombucha that feels alive. From lavender and mint to pear and palo santo, each brew became a blend of art and alchemy, reflecting Janie’s belief that “kombucha is harmony for the body, it doesn’t just do one thing, it does everything.”
Springs Culture Kombucha grew from that same philosophy, a respect for balance, wellness, and joy. What began as one woman’s experiment with fermentation has become a movement of connection, creativity, and care for the community that fuels it.
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History Time
Building a Culture
Janie’s passion for fermentation came long before Springs Culture ever opened its doors. She first learned about kombucha in the 1990s, when it was known simply as “mushroom tea.” She kept brewing through the years, fascinated by the way this living culture transformed simple tea into something vibrant and restorative.
When she opened the Springs Culture kitchen in 2020 — at the height of uncertainty — she did it with the same faith she’d learned to live by: trust the process. The kombucha, the art, and the people who walk through the doors all share one message — that culture is alive. It grows, it adapts, it heals.
The Turning Point
That lesson came from experience. In 2009, Janie’s life was upended by a rare and aggressive form of cancer — peritoneal mesothelioma. The treatment was grueling: surgeries, chemotherapy, and months of uncertainty. She described it as “slow dancing with death.” Yet, through it, she discovered clarity — that health isn’t just survival, it’s wholeness.
As she rebuilt her strength, she returned to kombucha, this time with purpose. Brewing became therapy — a daily reminder of resilience and renewal. What she created in those early jars would eventually become Springs Culture Kombucha, a living testament to recovery and reinvention.
The Present
Our Mission
At Springs Culture, we believe in more than a beverage — we believe in connection. Our kombucha is crafted to wake up the senses and strengthen the body’s natural balance, while our space supports the artists, musicians, and dreamers who make Colorado Springs shine.
We call them Culture Activists — people who bring energy, creativity, and healing to our city. Every pour, every flavor, every shared story is a celebration of that culture — of life itself.
A Living Culture
Janie’s story isn’t just about survival; it’s about transformation. From the depths of illness to the joy of creation, she’s learned that we all carry culture within us — something living, powerful, and worth nurturing. Springs Culture Kombucha exists to honor that truth: that healing, art, and community are all part of the same brew.
The Springs Culture Difference
Crafted with Real Ingredients
We use whole fruit, fresh botanicals, and organic tea, never concentrates, syrups, or artificial flavors.
Raw, UNpasteurized, and Truly Alive
Our kombucha is never heat-treated or force-carbonated. It stays naturally alive with active cultures, organic acids, and a clean, bright finish.
Fermented Slow and Local
We brew in small batches right here in Colorado Springs, allowing the culture to develop naturally for balanced acidity, clean flavors, and consistent freshness.
Award Winning
Voted Best of The Springs for five years running, recognized locally for quality, flavor, and consistency.
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