A loan helped .


Rana's story

I grew up watching my mother make kombucha in our kitchen. She used Lipton black tea bags and brewed it until it was sour and thick with gelatinous goo. Kombucha is tea that is fermented with live probiotic yeast and bacteria. It contains beneficial acids that soothe the digestive system and boast numerous health benefits.

My mother dedicated herself to drinking one glass a day reporting that it just made her feel “better”. Eventually, however, her strange mushroom culture began to produce more than she could drink and she had to throw it out.

When I moved to San Francisco for law school, I was excited to discover kombucha at my local food coop. The commercially produced kombucha was similar to my mom’s old recipe, plain black tea fermented until it so sour it didn’t taste like tea.

I decided to brew my own kombucha using my favorite high quality loose leaf teas, like Jasmine, Chrysanthemum, Genmaicha and Earl Grey. Each brew required different steeping and fermentation times in order to bring out the delicate floral flavors of the tea. Kombucha naturally turns to vinegar if the fermentation is not stopped. In order to keep the kombucha delicious and balanced, I needed lots of help drinking it.

In 2009, the job market had crashed and times were tough for newly minted lawyers like myself. Fortunately, I had hustled a spot for myself at the Metreon farmer’s market in San Francisco. I sold fresh from-the-fermenter-kombucha by the cup. I had the perfect balance of a growing customer base and a growing kombucha supply. The taste was glorious. Encouraged, in 2010 I launched House Kombucha’s wholesale products to bring my fresh brews to the stores shelves.


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About House Kombucha

Industry: Food
Years in operation: New Business
Website: housekombucha.com

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