Kombucha is a fermented beverage made from black tea, sugar, and a symbiotic culture of bacteria and yeast known as SCOBY. This traditional drink is recognized as a functional beverage, attracting consumers worldwide due to its distinctive combination of phytochemicals, bioactive metabolites, and beneficial microorganisms. These components contribute to its potential health-promoting properties, such as improved digestion, antioxidant effects, and immune support. In Paraguay, kombucha is gaining increasing popularity and is available in the market as a naturally carbonated beverage produced through both industrial and artisanal methods. Given the growing consumer interest, this study focused on evaluating the sensory acceptance of three kombucha brands: two industrially produced and one artisanal. A consumer panel was invited to participate in a blind tasting, where samples were coded to avoid bias. Participants rated their preference on a scale ranging from 1 (liked very much) to 5 (disliked very much). The sensory analysis revealed that the artisanal kombucha, marketed under the brand Scooby Shot, achieved the highest acceptance among consumers, indicating a preference for its unique flavor profile and artisanal quality. These findings highlight the potential market advantage of handcrafted kombucha in Paraguay.