Meet Heri. A Puerto Rico native who turned his love for culinary creativity into Borinquen Kombucha, a kombucha brand that\u2019s as approachable as it is innovative. Heri\u2019s story is one of persistence, resourcefulness, and the power of community support, culminating in a growing business that\u2019s preparing to make its mark in downtown Concord.<\/p>\n
Heri\u2019s entrepreneurial spirit took root early. Growing up in his family\u2019s restaurants, he started working at just 12 years old. After moving to North Carolina as a teenager, Heri explored different paths\u2014from working with a racing team to a corporate job. Yet, his father\u2019s wisdom stayed with him: \u201cDon\u2019t get blinded by the paycheck. You can lose that job at any time.\u201d<\/em> When the corporate grind proved unfulfilling, Heri decided to pursue a long-held dream and enrolled in culinary school.<\/p>\n It was there that Heri discovered kombucha. A culinary instructor brought their homemade brew to class one day, and Heri was intrigued. He began experimenting with his own recipes, selling his creations to classmates, and refining his craft.<\/p>\n That was the very beginning of Borinquen Kombucha, named to honor his home of Puerto Rico, which was first named by the Taino natives \u201cBorinquen\u201d, meaning island of enchantment.<\/p>\n \u201cI kept it simple,\u201d Heri explains. \u201cYou want to excite the palate, not confuse it.\u201d By focusing on smooth, balanced flavors, he found his niche in a market where kombucha is often harsh or overly complex.<\/p>\n Heri\u2019s journey to entrepreneurship was anything but linear. As demand for his kombucha grew, so did the challenges of scaling his operation. He relied on connections within the culinary and business communities to navigate obstacles, from sourcing bottles to finding commercial kitchen space. \u201cEvery step of growth has been through asking specific questions and getting connected to the right people,\u201d he emphasizes.<\/p>\n A pivotal moment came when Heri transitioned from bottles to cans, a move that set Borinquen Kombucha apart in Charlotte\u2019s kombucha scene. \u201cWe were the first ones to can kombucha in Charlotte,\u201d he shares. \u201cIt even paved the way for bigger makers to follow suit.\u201d<\/p>\n Heri also credits his community for helping him through tough times. When he faced a sudden need to relocate his operations, a local business owner connected him to a space in downtown Concord. Though it required extensive work, Heri took the challenge in stride. \u201cI jumped headfirst and kept figuring it out,\u201d he says of the renovation process.<\/p>\n A turning point in Heri\u2019s journey came when he joined the Retail Lab, a program offered by the Rowan-Cabarrus Small Business Center in partnership with Flywheel Foundation. The program provided him with practical tools and mentorship that reshaped how he approached his business.<\/p>\n \u201cEven if I knew some of the material, it was invaluable to learn how others approached things,\u201d Heri reflects. The connections he made through the Retail Lab extended beyond the classroom, with mentors visiting his brewery to offer personalized advice. \u201cTime is so much more valuable to me than money. The Retail Lab gave me tools to make the most impact with my time.\u201d<\/p>\n However, he also pitched for and won a $2,500 grant at the end of the program to help him purchase items that he needs for opening the taproom as well as the cost of the ABC permitting.<\/p>\n Heri found the program so impactful that he has since encouraged several friends to participate.<\/p>\n \u201cThe information was reliable, and the instructors were willing to give their time. That\u2019s worth so much to me,\u201d he notes.<\/p>\n Now, with a new taproom set to open at 82 Spring Street SW in downtown Concord in December, Heri is ready to take Borinquen Kombucha to the next level. His taproom will emphasize mocktails made from his kombucha, with the option to add alcohol. \u201cI\u2019ve noticed people are drinking less alcohol, and I\u2019m excited to offer something that everyone can enjoy,\u201d he says.<\/p>\n Heri\u2019s story is a testament to resilience and the power of community. \u201cThere\u2019s no such thing as self-made,\u201d he says. \u201cTons of people are involved in the process.\u201d For Heri, kombucha isn\u2019t just a drink; it\u2019s a way to bring people together and spark connections.<\/p>\n