Our Story

Dreamland began with a simple question: What if coffee could make you feel better—not worse?

Founder and CEO Dalton Honore, a food scientist based in New Orleans, has always had a passion for fermentation and functional beverages. He started small—brewing water kefir in his home kitchen and selling it at local farmers markets. But after years of drinking traditional coffee that left him feeling wired, jittery, and anxious, Dalton was ready to experiment. Dalton knew he deserved better, we all do.

So he took two seemingly contrasting things—cold brew coffee and fermentation—and created something the world had never seen: Koffucha. A lightly fermented, sparkling probiotic coffee.

“Dreamland was born out of a desire to create a coffee drinking experience that would give me focus and energy without the usual crash."

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What started as a personal experiment quickly became a shared experience. Friends, customers, and fellow market-goers loved the taste and the feeling it gave them: lifted, refreshed, steady. No crash. No chaos.

Encouraged by their feedback, Dalton set out to bring Dreamland to a wider audience—people who, like him, wanted more from their coffee ritual. People who care about how things are made. About what they put into their bodies. And about how they feel after the caffeine wears off.

Today, Dreamland Koffucha is proudly brewed using fair trade coffee, fermented using live probiotic cultures, and flavored using real fruit juice & botanicals that enhance complex flavor profiles and provide a smoother kind of energy.

This isn’t just sparkling coffee. It’s a new kind of ritual—one that supports your focus, your gut, and your day.

POP

SIP

DREAM

REPEAT

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