Bonner Boocha business a booming

SANDPOINT — Kombucha, or lovingly called “boocha,” is a fermented tea that has been captivating Americans for the past few years. Sagle’s own Bonner Boocha is jumping on to this trend to find a healthier drinking option.

Kombucha was first recorded in China in 221 B.C during the Tsin Dynasty, it was known as “The Tea of Immortality”.

Chantelle Edmiston, co-owner of Bonner Boocha, said that she was first exposed to the fermented drink when one of her friends got into making homemade kombucha and wanted to give Edmiston a scoby, the starter for the drink.

“I started making it against my will and then kind of fell in love with it, and started having fun with different flavor combinations,” she said.

Soon Edmiston was bringing her home-brewed kombucha to bible study — inadvertently starting the business Bonner Boocha.

The Edmistons do a two-step fermentation process with their kombucha. The first ferment is in 2.5-gallon glass jars for seven to 10 days depending on the time of year, she said.

“We test it until it reaches our preferred pH level. Then we move the brew into one-gallon carboys and add flavoring. We use fresh fruit and herbs whenever possible,” she said.

Edmonstron said the next step is the addition of the flavor. For flavors like pumpkin spice and apple chair the Edminstons use their own spice blend. The second ferment lasts three to seven days depending on the flavor.

“Then we simply filter and bottle,” said Edmiston. “That's the general procedure for home brewed kombucha, and we're sticking to it.”

Edmiston along with her husband Garrett and their kids started selling their kombucha at farmers markets this June. Chantelle, being in sales, was strict that by December she wanted to have a specific return or the family would no longer pursue the business.

After only six months, Bonner Boocha is available in Boundary, Bonner and Kootenai counties, in a Spokane shop and at nine Jitterz Espresso locations.

With Bonner Boocha hitting three times over her return goal, Edmiston said Bonner Boocha will not be going anywhere.

Bonner Boocha’s tea base is black tea and has added flavor combos, such as pumpkin spice and peach cobbler to name a few. Unlike many Edmiston said commercial kombucha companies, Bonner Boocha’s batches are kept small for quality control.

She also said that unlike other companies there is no added carbonation after the fermentation process. Edmiston said that when a customer wants an healthy alternative for soda she does want to provide them a sugar equivalent and market it as healthy, rather she’d like to truly provide a healthy option.

“We don’t pasteurize either,” she said.

Edmiston said that this ensures that the probiotics and good bacteria in Bonner Boocha are not eradicated.

Their biggest seller is lemon huckleberry flavor, but will not be making anymore till next year. Edmiston said anything huckleberry flavors flies off the shelves.

Even the kids like kombucha, said Edmiston. Each of the Edmiston kids has their own personal brew going. She said she had to keep them away from the product because they would go through a gallon a day if she let them.

Edminston said the family is grateful for their customers’ support which allows them to continue their kombucha journey. Chantelle and Garrett Edminston will still be delivering their product themselves from Bonner County, to Kootenai and Boundary counties.

You can find Bonner Boocha on Facebook or instagram at bonnerboocha@gmail.com