Three people, one dispensary.
Andrew, Luz and Laura. One kitchen in Santa Marta. Four bars of our own. And a lot of jars quietly fermenting.
Short story
Maia runs four establishments in Santa Marta — El Sanatorio (immersive room + bar), Chuzo Tokyo (street-front yakitori), La Farmacia (the bar inside Sanatorio) and Sushi Pop (Rappi delivery). To stock them, we ferment koji, miso, sauces and bitters in-house.
Maia Botánicas is the distribution layer: what serves us, we sell wholesale to other Caribbean-coast bars and restaurants.
Pantry, glassware, tools and knives we supply through our allied B2B network in Colombia — your bar orders, we coordinate, and it reaches your bar within 3 business days. No warehouse. No idle inventory.
Andrew Gallie
Bartender at La Farmacia. Decides what gets compounded. Recipes the recipes.
Luz Petro Guerra
CFO & head of dispatch. Coordinates shipping, vendors, Spanish-first WhatsApp.
Laura Petro
Local distribution & Santa Marta channels. Amplifies on socials and Caribbean communities.
Don Próspero
Virtual persona of the dispensary. WhatsApp 24/7. Knows the inventory, recommends sample packs.
How we compound
Small batches
Each product is made in manageable lots. No industrial scaling. If you order 12 bottles, all 12 come from the same batch.
Local ingredients
Magdalena mango, Sierra Nevada coffee, Magdalena cacao, Caribbean hibiscus. We go to the market ourselves, no intermediaries.
Bar-tested
Every recipe runs through Maia bars first. If it can't handle our service, we don't sell it to others.
The Maia ecosystem
Botánicas is the B2B piece of a group that runs direct-to-consumer in Santa Marta.
La Farmacia & Chuzo Tokyo
The bar inside Sanatorio (La Farmacia) and the street-front yakitori (Chuzo Tokyo). Where the recipes that ship from our shelf are born.
el-sanatorio.com →Production that was already happening.
We didn't open a factory to sell. We compound for our own bars and open the door to sell the surplus. That means: zero dead stock, fresh batches, recipes with miles of live service behind them before they reach your bar.