Cape Cod Kombucha

A “scoby” (rhymes with Moby) is a culture of syntrophic bacteria and yeast, coexisting as each consumes the byproducts of the other. Pop one of these rubbery pancakes into a large glass jar filled with sweetened tea flavored with selected herbs, fruits, spices and vegetables, and fermentation will begin. The resulting biodynamic beverage is kombucha, thought to have originated in Asia as early as 200 A.D., and it has been drunk for centuries in many countries.

“My sister is a real foodie, and in 2015 she gifted me a scoby in a do-it-yourself kit,” says Molly Costa, one half of the duo that launched Cape Cod Kombucha. “It seemed like a fun and funky food and now I had the opportunity to try it out.”

After experimenting with different blends of teas and additions, she shared them with her friend and now business partner, Amy Costa (no relation). A bartender at the time, Amy says, “I was always creating tinctures and new drinks, so the mixology end of kombucha really drew me in.”

Developing recipes like strawberry rhubarb and mint chlorophyll, the two hauled samples to the beach for taste tests. Friends and family urged them to continue. “I feel good when I drink kombucha. It’s full of vitamins and probiotics that are bio-available to you immediately,” says Molly. “Start off slowly with just a small amount each day, or dilute it with juices or seltzer. Listen to your body.”

The fermenting process creates a slightly effervescent drink. Reminiscent of a cross between champagne and hard cider, depending on the flavor, it can range from a mild to more robust vinegar taste for die-hard kombucha fans. “It’s essentially predigested and full of good bacteria for gut health with absolutely no work on your part,” says Amy.

No matter where you purchase your initial scoby, the location where you brew your kombucha is what directly impacts its taste. Not unlike sourdough starter, the bacteria and yeast are uniquely affected by the environment where they are used.

The essential recipe is filtered water, tea or a blend of teas, sugar and desired ingredients, capped off by a scoby. “To create small batch versions like our ginger rose (ginger, rose hip and orange peel), we try and use organic and seasonal additives, foraging ourselves for local blackberries, beach plums and wild grapes whenever possible,” says Molly. “In the last election we ran ‘Feel the Bern’, an homage to Bernie Saunders. It featured ginger, cayenne and local honey.”

Controlling the carbonation can be tricky, depending on the amount of sugar used, timing and temperature. The entrepreneurs laugh when recalling the bubbling explosions at one of their first public sampling gigs. “Each bottle we gingerly pried open fizzed over more than the last one,” says Amy.

The pair is forever indebted to their friends at Savory and the Sweet Escape in Truro for letting them use their certified kitchen for the fermenting and bottling. Year-round they can consistently maintain a near-70-degree temperature where the jars are located, yielding their ideal volume of carbonation.

“We’re not unlike Lucille Ball or Laverne and Shirley at work. From brewing and flavoring the tea, to the bottling and marketing, we do it all,” says Amy. “Molly, who is also a graphic designer, created our label, even its unique font.”

Initially selling their product on the local farmers’ markets and festival circuit, Cape Cod Kombucha was immediately met by an appreciative audience. “We were selling out in several hours with return customers reserving their favorite varieties,” says Molly.

The pair, enmeshed now in the challenging process of becoming a licensed wholesaler in the Commonwealth of Massachusetts, has obtained a micro loan from the Community Development Partnership (CDP) in Eastham. Molly says, “Pamela Andersen [of the CDP] has totally been in our corner. I don’t know how we’d be able to focus on this without her.”

“The body just knows what to do with kombucha to boost its immune system. It can take what it needs and let go of the rest. When you feel good, everyone around you will know,” says Molly. “We put our very best energy and intention into every batch we make.”

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