Small Plates, By the Numbers: Production Bubbles Over for Element Kombucha


  • Courtesy of Element Kombucha
Element Kombucha co-founders Kevin Rayhons and Timofey “Tima” Trofimenkov connected over their mutual love for kombucha, an effervescent fermented tea drink with potential health benefits.

“We both had a strong, purist view of the process and believed that the benefits are only as good as what you put in it,” Rayhons said.

Together, they introduced Element Kombucha in 2015, using organically sourced roots and herbs to develop a line of premium beverages. The duo produces a variety of kombucha flavors — including green tea, jasmine hibiscus and ginger nettle plus drinks for skin vitality, seasonal allergies and mind-and-body balance. The company sells at local shops, restaurants and farmers markets.

Here’s a by-the-numbers look at Element’s business:
  • 7 team members
  • 9 currently available flavors
  • 250,000 bottles of kombucha brewed in 2019
  • 500,000 bottles of kombucha planned for 2020
Source: Element Kombucha

So many restaurants, so little time. Find out the latest San Antonio dining news with our Flavor Friday Newsletter.