Rice & grain bowls
Drizzle over warm rice with sesame and herbs. The koji deepens the savory base.
3–4 drops Koji-fermented · 250 ml
Golden warmth, in a few drops.
Koji-fermented in Pejibaye de Jiménez, Costa Rica. Deep umami, built slowly from chickpeas, ginger, turmeric, and plantain vinegar.
Tastes like:
umami ginger golden slow-built aromatic warmth balanced
Ways to use it
A few drops transform rice, soups, marinades.
One bottle goes a long way. Here's where we reach for ours first.
Brothy soups
Stir into the bowl at the table — heat dulls the aromatics if you cook it in.
½ teaspoonQuick dressings
Whisk with lime, olive oil, and a pinch of salt. Pours like a vinaigrette.
1 teaspoonMarinades
Massage into chicken, tofu, or vegetables an hour ahead. The ferment tenderizes.
1 tablespoon This place
Made in Pejibaye de Jiménez.
Volcanic soil, year-round growing seasons, and families who know how to work with the land rather than against it. The towns here are quiet. Markets are small.
"People still trade seeds and share recipes passed down from abuelas who never wrote anything down."
What we make
One bottle today. More on the way.
Honest about what's in the jar — and what's still in the kitchen.
Coming soon
Tónico Fermentado Dorado
Our first jar. Koji-fermented, slow, golden.
- 250 ml glass
- Wholesale inquiries welcome
- Costa Rica + US at launch
This fall · 2026
Two fermented hot sauces.
Regional chiles, fermented — not cooked — and bottled in small batches.
- Piña Brava — pineapple + habanero
- Ahumado Dulce — smoked, sweet
On the bench
Pantry goods.
Still in the kitchen. We'll say more when there's something to say.
- Granolas
- Gift bundles
Who makes it
Hi — we're Christopher and Yamilette.
We make every bottle ourselves, in a small kitchen forty kilometers from the volcano. Christopher started experimenting with koji a few years back; Yamilette grew up on her grandmother's ferments. The Tónico is what happens when those two things meet.
We don't have a factory. We don't have employees. We have a fermentation room, a few hundred glass bottles a month, and a long list of recipes still to ship. If you reach out, you'll be writing to us — not to a support team.
— Christopher & Yamilette
From our finca
From the finca to the jar.
Creaciones Colibrí is part of Finca Colibrí, a family farm in a green valley in Pejibaye de Jiménez, Cartago. Fruit trees, herbs and chiles are tended there by hand, and our sauces and ferments are made in small batches.