EMBER

Zestea places EMBER in its Back to Nature series alongside Bloom and Muscat.

Two components define EMBER: aged Pu'er tea and Ethiopian specialty coffee from Simple Kaffa's Xingbo Coffee.^[1]

Aged Pu'er Tea — Smoky, Woody Base. The tea component is aged pu-erh, added to the fermentation tank together with the coffee beans rather than brewed separately. In the finished drink it contributes smoky Pu'er and woody tones.^[2]

Ethiopian Kurume Coffee — Aromatic Core. The coffee is an Ethiopian Kurume batch from Xingbo Coffee, processed by an anaerobic sun-dried method. Zestea identifies this coffee as the flavour core of the drink and credits the processing with aromas of dried coffee cherry, grape, rum and single-origin chocolate, together with clean, bright acidity.^[2],[3]

EMBER is produced by co-fermentation: the aged pu-erh tea and the coffee beans go into the same fermentation tank and ferment together, so tea and coffee character develop in a single ferment rather than being blended after the fact.^[2]

Appearance. Deep amber, with fine, structured bubbles.^[4]

Nose. A dark berry, wine-like aroma, with Simple Kaffa coffee interweaving with smoky Pu'er and woody notes.^[5]

Palate. Deep flavour layers combining smoky, cocoa and woody tones, carried on a fine, structured bead.^[1]

Structure. Zestea characterises the overall impression as a vibrant Pét-Nat-like complexity.^[3],[4]

• Acidity: clean and bright, attributed to the anaerobic sun-dried coffee
• Complexity: deep layers of smoky, cocoa and woody tones; described as Pét-Nat-like
• Mousse: fine, structured bubbles

Zestea positions EMBER for fine cuisine and for chocolate desserts.^[1]

Specifications. EMBER is presented as an alcohol-free micro-sparkling drink.^[3]

• Category: alcohol-free micro-sparkling beverage
• Base: aged Pu'er tea co-fermented with Ethiopian Kurume coffee

EMBER (Wēijìn) won the Gold Award at the 2026 World Alcohol-Free Awards, in a field of nearly 600 entries from more than 30 countries.^[1]