Loquacious Kombucha: Southern Highlands’ first kombucha manufacturer set to expand

The first and only kombucha business in the Highlands is set to expand after growing its loyal customer base through community markets and sustainable practices.

The first and only kombucha business in the Southern Highlands is set to expand after growing its loyal customer base through local markets and sustainable practices.

After two and a half years of slowly building the homegrown business at community markets, Loquacious Kombucha is ready to move into a permanent location.

Owner and founder Hywel Kemsley said he was inspired to start the business after realising there was a gap in the market for locally produced artisan kombucha.

“This is an area known for its artisan boutique high quality products, such I think it’s over 31 wineries now, there’s a few distilleries in the works, but there was no kombucha factory,” he said.

Hywel Kemsley and Jacob Newell are the owners of Loquacious Kombucha.

“It’s a niche market. It’s something that’s different, exciting, and fun.”

After he “researched the hell of it, read heaps of books, and experimented”, Mr Kemsley was creating interesting flavour combinations which customers loved to buy at the markets.

“Getting positive feedback has encouraged me to keep producing,” he said.

“There’s been really high demand for it, we can’t really stop.”

After experiencing the steady demand of customers, Mr Kemsley and his partner Jacob Newell decided to expand into a permanent manufacturing facility and storefront.

They are currently waiting on council approval for a development application to modify Unit 17 at 6-10 Owens Street in Mittagong to be suitable for manufacturing kombucha.

Planning documents estimated the cost of constructing the facility would be about $10,000, which includes the erection of a freestanding kombucha manufacturing room and all associated facilities.

Mr Kemsley said the new manufacturing facility would allow Loquacious Kombucha to make a larger contribution to the evolving artisan food and drink industry in the Southern Highlands.

The new facility will allow Loquacious Kombucha to expand its seasonal range.

There are currently seven flavours of locally handcrafted kombucha.

“Our new manufacturing facility will allow us to brew more at greater ease as everything will be super organised,” he said.

“Having a retail front will also be brilliant as our customers will enjoy buying direct and seeing our kombucha brew vessels in action.”

Loquacious Kombucha uses the traditional two-stage method to craft ‘booch’ with organic fruits, herbs, and spices, and a blend of high quality loose leaf organic green tea and white tea. Raw organic Australian Bundaberg sugar is key to the fermentation process.

“We only use organic ingredients,” Mr Kemsley said.

“We’d like to use more local fruits where possible, but considering the climate there’s not a lot of (tropical fruit) that thrives.”

Once the facility is completed, Loquacious Kombucha aims to be open from 6am to 4pm every day to appeal to those residents who might otherwise have an early morning coffee.

Mr Kemsley said eager customers are already trying to buy their goods from the new storefront.

“We’ve had some (customers) driving around trying to find us, but we’ve had to explain to them: ‘we’re not quite there yet!’,” he laughed.

Loquacious Kombucha has applied to develop Unit 17 at 6-10 Owens Street in Mittagong to create a bespoke kombucha manufacturing facility.

“It’s a good sign, it shows customers are eager to go there to get it directly from the manufacturer.”

Buying directly from the manufacturer will also allow customers to take advantage of the refills policy, which encourages reusing bottles by buying refills for 500ml, 750ml and 1L bottles.

“It’s a sustainable concept,” Mr Kemsley said.

“Save the bottle, save the planet.”

The entrepreneur said he was also excited to have the new facilities to allow the expansion of the ‘booch’ range and “experiment to keep things exciting and interesting.”

Loquacious Kombucha is aiming to move into the facility later this month, pending council approvals, and manufacturing the handcrafted artisan drinks as soon as possible.