It’s been two years since I first discovered local kombucha in Puerto Vallarta, Mexico. At the time I met Monica at the Elixir Spot Vegan Cafe I had not seen any others. It was only this January, when I dropped by the Puerto Cafe near the Malecon, that I stumbled across a second brand. Burning Bloom Kombucha is also available in The Green Place and Cha Cocina.

The brand name “Burning Bloom” reflects owner Sally Wells journey of personal growth and breaking free from a feeling of being trapped in a less fulfilling work life. She explains:

Burning Bloom to me represents this moment where I wanted to explore and use my creativity in some way. It’s not settling for what you’re not happy with and discovering what your potential is to bloom. The burning part is the energy behind it and the passion to not take mediocre for an answer.

Sally is originally from Yorkshire in the north of England and her interest in the Spanish language led her to study in Guadalajara and later live and work in Mexico. She discovered kombucha as a result of a passion for natural remedies.

Currently, Burning Bloom is a side project alongside Sally’s full-time job as a writer for a travel agency.

Burning Bloom is a small, home-based operation, producing around 50 bottles a week. Sally staggers production across multiple small vessels to manage the process. “I have a few different ones. I quite like using smaller ones just in case it doesn’t come out right because then you haven’t lost the whole thing.”

The business began as a personal experiment with brewing kombucha at home, involving “a lot of trial and error, a lot of wall-to-wall explosions, a lot of very rough kombucha.” This journey included learning about the process, the SCOBY, and how to manipulate flavors.

The hot, humid summer in Puerto Vallarta accelerates fermentation, requiring careful monitoring. She notes that in the summer, fermentation happens in “like three days and you’re getting a nice fizzy first fermentation,” compared to about five days in cooler months.

She has seen increased demand, especially during the high tourist season (November to March).

Sally focuses on locally sourced ingredients and experiments with different flavor combinations. She states that while fresh strawberries don’t provide the desired results, frozen ones work great. She has used hibiscus, spearmint, and even local peppers like the Morita chili for a “smoky taste.” Flavors include:

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• Jamaica & strawberry
  
  
• Hibiscus
  
  
• Strawberry and Rose Petals
  
  

Check out the podcast to hear Sally tell the story of Burning Bloom.

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