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Meet Kevin Mashayekan, and Lori Sepkowski of Seven Seas Kombucha in Sorrento Valley

Today we’d like to introduce you to Kevin Mashayekan, and Lori Sepkowski.

Kevin, and Lori, please share your story with us. How did you get to where you are today?
The two of us met while attending Rutgers University as microbiology majors. Shortly after moving to San Diego, we started making kombucha at home and soon realized that our scientific experience directly translated to kombucha brewing. Fast forward a couple more years and we were making kombucha at home that was much better than anything we could buy locally. Starting our own kombucha brewery was an easy decision from there.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Definitely not. We did a lot of the construction of our brewery/tasting room ourselves and had a lot of sleepless nights before we even opened our doors. But at the end of the day, we enjoy working in the brewery much more knowing that we helped build it out.

Please tell us about Seven Seas Kombucha.
We are a kombucha brewery and tasting room that serves kombucha to both individuals and businesses. We brew session kombucha: a style of kombucha that is smoother, less acidic, and less vinegary. One of the most rewarding experiences that we’ve had is seeing countless people who generally hate kombucha fall in love with our product.

We also use a variety of ingredients and flavors from around the world (hence the name Seven Seas). While other companies focus on classic flavors like ginger and apple, we like to release flavor combinations that can’t be found anywhere else. Currently, our top flavors are Cactus Nectar (prickly pear, hibiscus, and rooibos) and Tuktuk Tea (coconut, lemongrass, lime, and vanilla), but we are constantly working on new and exciting combinations.

If you had to go back in time and start over, would you have done anything differently?
In retrospect, we should have focused on opening a tasting room earlier. Had we seriously considered turning our hobby into a career sooner, we could have opened up our brewery a year prior.

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