Today we’d like to introduce you to Jessica Kohanek.
Hi Jessica, we appreciate you taking the time to share your story with us today. Where does your story begin?
It all started in 2017 when I was teaching elementary Montessori students full-time, going to college for my high school art license four nights a week, and being a single mother to a teenage boy who played hockey. I was tired and looking for something to help me stay awake at night while at school. A friend of mine started bringing me kombucha, saying it’s supposed to help with energy levels. I was all for it since I did not drink caffeine and limited my sugar intake. After about two weeks of drinking it, I was feeling amazing! I could stay awake at night without yawning during class, I was feeling more rested, I dropped a few pounds, and the best part was that I had more energy for my son. Being a single mother and running a household alone, I could not afford to buy one or two kombucha’s daily, so I decided to get on YouTube and figure out how to make it myself. That is where Koru began. Koru is a New Zealand Māori word meaning New Beginnings, Peace, Harmony, and Strength. I started with a 2-gallon glass container, a Scoby & starter from a local West Side woman. That small container didn’t cut it, so I added another and yet another. I was having so much fun making the flavors and feeling so great that I began sharing them with friends and family.
I then bought two 30-gallon fermenters and worked out of my tiny home kitchen with a Cottage Food license to share this with those I thought could use it. I ended up writing a teaching grant to travel to Hawaii to learn about the flora and fauna of the land and was awarded the money to do it. While there, I met some fellow kombucha brewers who shared with me what they were doing. I knew I could brew at that level myself, so when I came home, I purchased four 90-gallon fermenters and started brewing at my friend’s establishment, Stacked Deck Brewing, in downtown Saint Paul. I went commercial just as Covid hit our country in March 2020. I focused on getting accounts at small local establishments, such as Yellowbird Coffee Shop, some grocery stores, and other breweries. I continued to teach, and still do today, as a high school art and careers teacher in South St. Paul, and now have about 20 accounts that sell Koru. Currently, I am working out of the Saint Paul Brewing Company on the East Side of Saint Paul, and I brew about 90 gallons of kombucha a week and love every minute of it. I take pride in using organic ingredients, from the tea and the raw sugar to the whole foods that lovingly flavor each batch.
It wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Running a business is a lot of work, but when you love what you do, it doesn’t feel like “work.” I have had some challenges, but overall, it has been a smooth and exciting ride. Koru is her entity, and I’m just the messenger. It is meant to be out in the world, and whenever I needed something, such as labels or a place to brew or help with anything, it showed up without turmoil. I believe the Universe provides for us when we are doing the right thing, and I have grown this business organically with love and help from my strong support system all around me. My challenge is to keep up with the demands while continuing to teach and be a single momma, which is a great problem. I love my teaching job, so I work hard to balance that part of my life while keeping Koru going and being the best mom I can be to my son.
Can you tell our readers more about what you do and what you think sets you apart from others?
There are few commercial kombucha brewers in the Twin Cities, and as far as I know, I am the only female currently doing this. I take pride in that and keep my nine-to-five job teaching students in an alternative high school. I love helping people and enjoy learning how plants, herbs, fruits, and vegetables help heal our bodies. I then incorporate those ingredients into my kombucha to help heal the mind, body, and spirit of those who choose Koru.
How can people work with you, collaborate with you, or support you?
Most of the time, I work alone, but there are moments when I need a hand. My son steps up to the plate whenever I need him. My parents will sometimes help bottle or make deliveries for me if I’m teaching, and friends will also lend a hand when needed. I feel blessed to have the people I do in my corner. I am also highly thankful to the people at St. Paul Brewing for allowing me to use some of their precious space to house me and my equipment. I also feel supported by my customers and have a tight relationship with each one of them.
Contact Info:
- Website: Www.korukombucha.com
- Instagram: @Koru_kombucha
- Facebook: Koru Kombucha
Image Credits
Myself, and Liza from SPB
