Writing about Creaciones Colibrí?
Here is the short version: who we are, what we make, and where to find images, quotes, and a fast answer.
The one-paragraph version.
Creaciones Colibrí is a small-batch fermented condiment studio based in Pejibaye de Jiménez, Cartago, Costa Rica. Founders Christopher and Yamilette use koji — the same mold behind soy sauce and miso — to ferment locally grown chickpeas into a gluten-free, soy-free umami condiment called Tónico Fermentado Dorado. Bottles ship from Costa Rica to the United States and inside Costa Rica. A line of fermented hot sauces is in production for late 2026.
The fact sheet, on one page.
- Founded
- 2024, in Pejibaye de Jiménez, Cartago, Costa Rica.
- Founders
- Christopher & Yamilette.
- Flagship product
- Tónico Fermentado Dorado, a koji-fermented chickpea condiment. 250 ml.
- What's distinct
- Latin American koji. Most koji-fermented condiments come from Japan or the US East Coast. We are working in the Central Valley, using chickpea instead of soybean.
- Sourcing
- Roughly 50 km radius from the kitchen for primary ingredients. Plantain vinegar from neighboring farms.
- Production
- About one hundred bottles per batch. Two batches per month. Made by hand.
- Distribution
- Direct online (US + CR). Select wholesale accounts opening fall 2026.
- Press contact
- hola@creacionescolibri.com — we usually reply within 48 hours.
What we are happy to talk about.
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Latin American koji as a new category.
Most coverage of koji is anchored in Japan or the US. We are working from a different geography with different ingredients — and there is a real story about what happens when a Japanese technique meets a Costa Rican pantry.
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Soy-free, gluten-free umami at home.
For readers cooking around dietary restrictions, the Tónico is one of the few umami builders that is genuinely soy-free, gluten-free, and made without filler or MSG.
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Two-person operation, scaling honestly.
We are not a venture-backed brand. We bottle by hand, ship from a small kitchen, and write our own copy. There is a story about building a food brand at human scale.
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Regenerative sourcing in Cartago.
Volcanic soil, no chemical inputs, year-round growing seasons, and a working relationship with smallholder farmers. Happy to make introductions for stories about regenerative agriculture in Central America.
Photos, logos, and copy you can use.
Self-serve downloads for logos, fractal motifs, label artwork, and brand colors — grab them here, no signup. Hi-res product photography is still in production; email us for early access.
If you are on deadline, write to us with "Press" in the subject line at hola@creacionescolibri.com and we will reply the same day.