Keenly Crafted Mission
Every batch of KC Kombucha is more than tea and cultures — it’s intention in action. We brew with precision, patience, and creativity so every pour is vibrant, refreshing, and full of life. But for us, keenly crafted doesn’t stop at the glass.
We believe kombucha has the power to bring people together — at farmers markets, around refill stations, and through partnerships with local makers. By sourcing surplus fruit from neighbors, collaborating with fellow small businesses, and saying “no thanks” to as much single-use packaging as possible, we’re building something bigger than just a drink.
Sustainable Action 
When you bring your own bottle — whether it’s one of ours, a growler from your travels, or even a competitor’s — you’re helping us cut down on single-use packaging and keeping the cycle of reuse alive.
Our seasonal flavors often come from “rescued produce,” like backyard citrus from neighbors, surplus fruit from local farms, or whatever Sacramento’s harvest abundance brings our way. Instead of letting perfectly good food go to waste, we turn it into something delicious, bubbling, and worth sharing.
We also make sure that any waste we do create is handled with care. Spent tea, fruit scraps, and SCOBY go to Find Out Farms to become rich compost, while cardboard gets donated for landscaping projects or recycled. Because of these practices, our brewery generates such a small amount of trash that we only need a residential-sized container.
And with our keg-first approach, we focus on bulk distribution over endless cans and bottles, meaning fewer materials in circulation and more fresh kombucha flowing on tap at cafés, restaurants, and even in homes.
Because here at KC Kombucha, keenly crafted means crafting every part of the experience — from the bubbles in your glass to the community that makes it possible.
History
KC Kombucha was born in Sacramento’s Oak Park, where founders Courtney and Kevin began brewing small-batch kombucha for their community and selling at local Farmer’s Markets. Over the years they opened a taproom, expanded the wholesale keg side of the business and had other adventures with the company before selling the business to long-time employee and manager, Michelle.
Michelle has been part of KC Kombucha’s story from the early days as a loyal supporter and friend of the founders. In 2025, she stepped in to carry the torch, bringing her passion for sustainability, community, and craft to the next chapter. Her vision is simple: keep kombucha keenly crafted, reduce waste through refill culture, and grow KC Kombucha as a staple in Sacramento’s farm-to-fork movement—one pour at a time.
Today, you can find us at farmers markets, refilling bottles face-to-face, and keeping community at the heart of every pour.
