Yesfolk Stands Out in Crowded Kombucha Market

by

Editorial Policy

Published on

Last updated on

[I]n a little over a year, Yesfolk Tonics have gone from backroom brewing in Troy, New York, to being featured in more than 100 location throughout the state. Founded by Yiyi Mendoza and Adam Elabd in July 2017, Yesfolk Tonics now operates out of a millennial pink-painted former church, which now functions as a collaborative work space for artists and artisans.

Yesfolk utilizes botanical ingredients such as yaupon, calendula, and osmanthus flowers to infuse their teas, extracts, and kefirs—a probiotic drink made with plant-based sugars—with natural flavor and then ferment in American Oak Barrels.

“We both worked on organic medicinal herb farms, so we are always thinking about quality and sourcing, even with not overtly medicinal herbs,” says Elabd in an interview with Healthyish. “It’s an opportunity to think about how we can pair this drink with ingredients that are going to promote wellbeing and be uplifting and nourishing in multiple ways.”

The company currently offers eight single-origin kombuchas, an Egyptian mint ceremonial tea, two kefir-based beverages, and a tonic water extract.

Marketing efforts are aided by the beverage’s unique tall boy cans featuring vibrant textural artwork from Felicity Grace Jones. Instead of opting for glass bottles, now standard for single-serving kombucha, Mendoza and Elabd chose aluminum cans for their ability to keep the kombucha at prime drinkability without letting any light in, as well as its recycling and lighter weight attributes (saving on fossil fuels during transportation).

Share This Article

Fresh Cup Staff

Join 7,000+ coffee pros and get top stories, deals, and other industry goodies in your inbox each week.

This field is for validation purposes and should be left unchanged.


Other Articles You May Like

How Much Should a Mocha Cost? We Pulled Data from 100 Cafes to Find Out

Mocha prices are all over the map. What drives menu pricing, and how can cafes compete without undervaluing one of the most iconic coffee drinks? Read on to find out how.
by Garrett Oden | September 11, 2025

Can Profit Sharing Make Cafes More Sustainable? Marco Suarez is Betting On It

Methodical Coffee, a coffee shop and roaster based in Greenville, South Carolina, launched a profit-sharing program early this year. The program covers all 85 of its employees, including those who work across its four…
by Amber Gibson | September 3, 2025

Cannabis Coffee Shops Give New Meaning to Third Places

As recreational cannabis becomes more widely accepted, coffee-serving businesses from Amsterdam to Raleigh are offering a blueprint for how it may change traditional third spaces.
by Chloé Skye Weiser | July 9, 2025

Convenience Stores Are Upgrading Their Coffee Programs (And Winning New Customers)

Bean-to-cup technology is revolutionizing coffee experiences at convenience stores across the country—and proving that “gas station coffee” doesn’t need to be scalded or stale.
by Anne Mercer | May 14, 2025