We recently connected with Jessica Kohanek and have shared our conversation below.
Alright, Jessica thanks for taking the time to share your stories and insights with us today. So let’s jump to your mission – what’s the backstory behind how you developed the mission that drives your brand?
My mission has always, and will continue to be to serve a beverage that is not only good for the body, but is a healthy energy giving alternative to the other choices that are out there. I do have a new mission in the works though.
I am not only running this Kombucha business, but am also a high school teacher at an alternative high school for 11th and 12th graders. I am the electives teacher, so I get to educate on art, as well as life skills, and career searching classes. I am looking at expanding my business, and having the students help with not only starting it up, but running it as well. I have so many students that are interested in entrepreneurship, so my thoughts are to involve them in the process of it all. I am blessed to have multiple resources of friends and family in the trades that are willing to volunteer their time to help coach the students in whatever venture we would be working on. This way, they not only learn about how to understand all that goes into the numbers, ordering and manufacturing of the business, but will also learn about building with the plumbing, electrical, construction, etc. part of making a brick and mortar.
This new mission is meaningful for me because the majority of my students have had a rough go in life, and although they have multiple strengths in life, school is not usually one of them. They are hard workers, and think outside of the box and really enjoy having hands-on work to do. This mission would be incredibly beneficial to their mental, social and physical health. I love both of my jobs with all of my heart, and this would be a way I could incorporate the two of them into something truly special.
Jessica, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?
I have been a school teacher for twenty years mainly in the Montessori Elementary classroom. I wanted a change of scenery, so in 2017 I went back to school to earn my high school art license. I was working full time with 1st, 2nd and 3rd graders, going to the University four nights a week, running a household, and also a single mother of a young boy who was playing hockey. I was exhausted to say the least, and I was searching for something healthy to help me get through the day and night. My body does not respond well to caffeine or sugar, so those kinds of drinks were out of the question. A friend of mine started bringing me Kombucha and told me it was supposed to help out with energy levels since it naturally produces all of the B Vitamins, as well as being a detoxifier, full of antioxidants and great for your microbiome. After about two weeks of regular consumption, I was amazed at how much better I was feeling. Not only were my energy levels improved, I was getting through class without yawning all night, my mood was improved, and I started loosing a few extra unwanted pounds. My sleep was better and my overall health was significantly refined.
Being a single mother though, I was having a hard time affording a bottle of Kombucha every day, so I decided to get online, and figure out how to make it myself, which was the best decision I ever made. I actually enjoyed my Kombucha better than any others I tasted, and it felt good knowing exactly what went into it using only organic ingredients, which I still do to this day. It was fresh, and I could make it the exact pH that I enjoy. For those that don’t know, Kombucha’s pH runs anywhere from 2.5-3.5. The lower the pH, the more sour or vinegary it will taste, and the higher the pH, the sweeter it is. If you’ve tried a Kombucha that you didn’t like, don’t give up! Try another one because even though it is only one number difference, the taste between 2.5 and 3.5 is significant. I stop my fermentation process on the higher end, so it has a little sour taste to it, but is still sweet, and it is enjoyable to drink. I pride in saying that I can get people that don’t think they like Kombucha, to enjoy mine and help with various ailments they may have. I love to hear stories from my customers of all ages telling me how much better they feel after having a Koru, and it keeps me going strong. Multiple customers informed me they have always wanted to drink Kombucha for the benefits, but couldn’t find one they liked until they tried Koru.
Anyways, I ended up brewing a lot more than expected because I felt the need to share with friends and family. I wanted everyone I love to feel as great as I was. I found a woman who saved all of her store bought Kombucha bottles, and would purchase from her regularly to fill them with mine. People would bring the bottles back to me, and I would clean and reuse them. (I still do this today for I feel it is important to reduce, reuse and recycle as much as possible.) I eventually had to tear out part of my kitchen pantry to make room for larger fermenters, until I couldn’t keep up with the orders, and then I knew it was time to grow. A friend of mine owned a brewrey in downtown St. Paul, and invited me to come brew there. I was excited and nervous, but did it anyways, and went commercial with my manufactures license just as Covid hit in March of 2020. I didn’t give up, but focused on getting Koru in local coffee shops, grocery stores and other breweries in my area. I also made home delivery’s to my customers and kept growing. I now have capacity to brew about 350 gallons at a time, with another 120 gallons to store my starter Kombucha that is needed for the brewing process.
I continue to teach, and now work out of the St. Paul Brewing Co. which is the original Hamm’s brewrey on the East Side of St. Paul. They are also continually growing, so I am looking into starting a new adventure with my students with a brick and mortar. I have ideas of incorporating other healthy drink alternatives such as smoothies, protein drinks and flavored mineral water, as well as expanding my Kombucha business.
Where do you think you get most of your clients from?
Honestly, I have been blessed with word of mouth and the majority of my customers asked me if they could carry Koru in their establishment. I believe when you produce a product with integrity, honesty and with the best intentions of health in mind, that can go a long way. I have made quality relationships with my customers as well and they have shared Koru which continues to help it grow.
Can you share a story from your journey that illustrates your resilience?
Like I stated earlier, I originally started commercial brewing at my friend’s establishment Stacked Deck Brewing in 2020. After almost two years of brewing there, they needed the space that I was using to expand and I was given notice to find a new place to work out of. A shared kitchen was out of the question because I wasn’t making enough to afford all of the space that I needed. I spent the next month emailing every brewrey, coffee shop and restaurant that I could think of that may have space for me. I think I received about 50 emails stating, “Sorry, we do not have space for you, but best of luck on your search!” I wasn’t ready to start with my own building because I didn’t want to give up my teaching job that I love so much. I also wasn’t about to give up searching for a place that could house Koru. Then I met Bob from St. Paul Brewing. Instead of emailing him though, I went to talk to him face to face. We ended up having a two hour long conversation and I told him my whole story. We hit it off, and I moved in shortly after.
I do believe our small businesses are an entity in themselves, and we are the messengers of what needs to be shared with the world. I am forever grateful for my experiences with Koru, the people I have met, the people that I get to help and work with, and continue to look forward to the next adventure that comes my way.
Contact Info:
- Website: https://Www.korukombucha.com
- Instagram: @Koru_kombucha
- Facebook: Koru Kombucha
