Carlos da Silva started brewing kombucha as a hobby about three and a half years ago. He and his friend, Caitlin Matteson, were both yoga teachers who liked the beverage made from fermented tea, so they bought a home kit from Communitea.
The pair, and their friends, enjoyed the brew they came up with, but there was one big problem.
“We didn’t make enough kombucha for a habit,” da Silva said. “We wanted to make more.”
From that scoby — the squishy tea starter disc — sprang forth Mystic Kombucha, a company which sells its creations around Capitol Hill including the weekly Sunday Broadway Farmers Market, and which, as early as this summer, should have its own kombucha bar on 12th Ave. Continue reading