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Meet Beverly Nguyen of Joshua Tree Kombucha

Today we’d like to introduce you to Beverly Nguyen.

Beverly, please share your story with us. How did you get to where you are today?
We started out in Joshua Tree, CA, which is where the name comes from. We moved out there after leaving our corporate jobs and wanting a change in scene from the fast past city of San Francisco. While living out in the bay, we learned how to make kombucha from friends and when we moved to Joshua Tree, we felt it would be a fun product to make and share with others in town.

We started experimenting with different flavors and ways of making kombucha. When we finally got the product right, we bottled it and sold it at local markets. Over time, we noticed that there was a growing community of people that wanted to learn how to make kombucha. We wanted to help others learn how to make it, similar to how we were taught, and so we created our own kombucha starter kits.

This gives people the control on how they flavor or sweeten the beverage based on their own taste preference and health needs. It was also significantly cheaper for people to make it at home and we saw how much people benefited from the natural process of fermenting, that we decided to shift the business to help others make it at home rather than bottling. Now we are located in a new facility and continuing to learn and grow.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
This is a great question and also funny because there was definitely a lot of challenges along the way. It’s also funny because now that we look back on it, it wasn’t as hard as we made it. The challenges are part of the adventure. I once saw this quote on a Chipotle bag, and it says, “do you really have the problem you think you have?”

In the early stages, most of our problems came from our lack of experience in business and how to make decisions that were best for the business and for ourselves. For example, when it came to picking out jars or our business name, we thought that if we didn’t choose the “right” jar or name, we would never be able to sell a single product.

That was not true at all. I think many inexperienced entrepreneurs fall into that trap in the beginning. Once we moved past those early doubtful times, we started to experience other challenges that are associated with working with a natural product. Through every challenge, we were always able to overcome them, and we got better at moving through them. I guess you can say, we’re more experienced now. 🙂

Please tell us about Joshua Tree Kombucha, LLC.
As mentioned, we specialize in helping people learn the art of fermenting kombucha at home. The most fulfilling part of the business is getting feedback on how much the product has helped them feel better. What sets us apart is that we genuinely do care about our customers and products.

We use the best quality ingredients and natural fermentation process possible. We do not add any unnecessary ingredients to the product, such as vinegar like other brands. It is as pure as if someone was to make it ancient years ago.

If you had to go back in time and start over, would you have done anything differently?
I would have told myself to as much fun and not to worry so much.

With the confidence I have today, I would have not created problems that weren’t actually there and make decisions to move forward then to agonize over small details like designs, jars, or name.

Much of the “hard work” was internal self-introspection type of work. Everything else is easy after you get that part down.


  • Our kombucha starter kit starts at 26.99 and our complete kit goes to 45.99

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