Rising Stars: Meet Heriberto Renta

Today we’d like to introduce you to Heriberto Renta.

Hi Heriberto, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Borinquen kombucha was born at the culinary classroom of CPCC. My instructor Chef Jess Cochran was making kombucha at home, and like every homebrewer the overflow he was bringing it to school. At this time, I was having a personal dilemma, I was about to graduate but knew that at the time, the pay was low and the hours of the industry were long, I wanted to own my business and make my dreams come true, this was the time I try kombucha for the first time. Chef Jess explain to me all the benefits, and for me, I haven’t had soda since I was nine so to find a delicious, fissi and healthy drink was a score. I love it so much I started asking more and doing some research discovering my best friend’s mom Kelly Allison was homebrewing it too. Every break we had we experimented with new flavors till I had my own recipe. Then my classmates started asking if they could purchase my kombucha and based on their feedback improved it I went from a 1-gallon production to 3, then 8 then 16 to our crazy production levels.

I was very lucky with all my instructors and friends I was able to get my first location. This is how I keep discovering my modal when making any new flavor Simplicity is key, I never had other commercial kombucha for the first year of production and I think this is why I was able to make such a different product from your mainstream kombucha,

During this process, I have learned to always keep an open mind and think outside of the box. Never burn any bridges and always make sure those who help you know that you appreciate what they’ve done. There is no such thing as self-made.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Owning any business has its obstacles. You have to be passionate about your craft because that’s the only thing that keeps you going in the dark days. Everything I have I owe it to the amazing people I have meet during this journey from finding my first location to equipment to advice on how to have a life.

My first obstacle was when we were not even open and realized that after I file all my paperwork, I discover I could not brew from home. But like I said before asking around never hurts, and my instructors at Cpcc knew about a small place in concord that will rent me a space to brew. The same for my tanks and when I wanted to start caning my product. Just asking around and found all these amazing people that help me improved every aspect of Borinquen kombucha

After this growing as a business and as a person and realizing I will make mistakes and learning from them.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Borinquen Kombucha specializes in kombucha production with some new products coming in the future. With a lot of trial and error, we develop a very different kombucha from what people are used to. We are known for having a very smooth not vinegary kombucha that almost drinks like a refreshing, healthy and low-sugar soda. I take a lot of pride in not only the product but how it makes you feel and look. I put tons of effort in the design of the package from the artwork to the feel in your hand.

What do you like best about our city? What do you like least?
I love everything from here, I know it sounds cliché but I was born in Puerto Rico live there till I was 19 and then moved here. I’ve been to lots of places and the colors. the seasons. the people I just love it all. Here you have all the benefits of a big city without really having all of the problems.

Contact Info:

• Website: http://borinquenbrews.com/
• Instagram: https://www.instagram.com/borinquen_kombucha/
• Facebook: https://www.facebook.com/borinquenkombucha