Kombucha is a popular fermented beverage that involves fermentation using a symbiotic culture of bacteria and yeast (SCOBY) and produces bacterial cellulose (BC). Carbon and nitrogen sources are essential in kombucha processing and BC production. However, studies on cost-effective BC production as an alternative source of leather have remained scarce. This study aimed to assess the effects of various nitrogen and carbon sources on the production of kombucha BC, investigate the qualities, and dye the product using natural colorant. Different nitrogen sources (such as black tea, white tea, and green tea) and carbon sources (honey, sugar cane, palm sugar, and brown sugar) were used to produce kombucha BC, as well as to appraise the product qualities, which were dyed using three distinct natural dyes (coffee, ginger, and sappan wood). The results revealed that different nitrogen and carbon sources produced different BC with different properties. Green tea (N-source) and palm sugar (C-source) containing medium produced a BC thickness of 0.194 ± 0.04 mm with the highest tensile strength (24.42 ± 3.90 g). Different dyes also result in the fabric having different colors: brownish yellow (coffee), yellowish orange (ginger), and red (sappan wood). All BC products showed color stability after 8 months of storing at room temperature. In conclusion, effective BC production could use green tea and palm sugar as the best nitrogen and carbon sources, respectively. Dyed BC showed good visual quality and is promising for its eco-friendly and sustainable application in fashion products.