Lumin Earth Apothecary doesn’t sell alcohol, but on a Friday night, patrons will catch owner Sierra Mace mixing drinks and making small talk at the bar. Mace, a trained herbalist, launched a traditional kava bar on May 8 as an extension of the tea bar and holistic wellness shop she runs with her mother, Summer Birchell.
Kava root, a plant native to the South Pacific, produces a calming, relaxing, and mildly euphoric effect on the brain, without impairing cognitive function. It has been used for thousands of years in social, ceremonial, and medicinal settings, according to the National Center for Complementary and Integrative Health.
Sober social
Lumin Earth Apothecary is located at 875 Main St., suite C, in Morro Bay. Kava nights are held on Fridays and Saturdays from 5 to 8 p.m. and on Sundays from 11 a.m. to 4 p.m. Follow on Instagram@luminearth.apothecary.
Using the root, Mace is busy crafting what she calls “herbal elixirs”—vibrant, botanical drinks designed to relax people and promote a different kind of social connection than one found through alcoholic beverages.
“I’ve been manifesting having this as a hot spot of community and the energy in here just being buzzy and electric,” she said.
For Mace, the journey to opening the first consistent kava space in San Luis Obispo County was deeply personal. Now, nearly two and a half years into her own recovery, she recognized a lack of sober gathering spaces for young entrepreneurs and community members who want to socialize after dark.
“I run really tense, and I’m really busy; anxiety, depression, it all kind of wraps up inside of me,” Mace said. “Kava as a plant ally has helped me so much personally.”
Unlike store-brand dried kava root, which is processed in water, Mace sources her root directly from small farms in Vanuatu. The country protects the plant’s quality and value under its Kava Act of 2002. These farms use kava nectar, a process in which the fresh root is juiced and then powdered, resulting in a cleaner, more potent effect than traditional dried preparations.
“It’s just amazing. It’s clean,” Mace said. “I really wanted to make sure that wherever I’m sourcing this isn’t just some big company that’s not paying the farmers.”
‘I wanted to create a drink that is going to introduce the community to kava and not mask the flavor but enhance it.’—Sierra Mace, Lumin Earth Apothecary owner
Because kava can have an earthy, bitter taste, Mace spent months experimenting with recipes to make the plant more approachable to newcomers. The resulting menu features three distinct varieties tailored to a customer’s needs: Classic (stimulating and social), Balance (uplifting and centered) and Relax (a body-focused feeling that Mace describes as a “cozy weighted blanket”).
“It’s like having a Granny Smith apple versus a Gala apple,” Mace said.
The kava plant’s active compounds are called kavalactones, which work on the brain’s GABA pathways, causing the first sip to produce a slight tingling or numbing sensation on the tongue.
“A girl asked me, ‘Am I allergic?’” Mace laughed, noting that education is a big part of her business.
Newcomers are also introduced to the “reverse tolerance effect,” a phenomenon where the body becomes more sensitive to kava’s relaxing properties the more frequently it’s consumed.
While customers can order a kava shell—the drink is traditionally served in a coconut shell—kneaded with water and served straight, most customers choose the kava elixirs. These are crafted with house-made syrups and fruits native to the Pacific Islands, such as the Passion Fire, which is currently the most popular item on the menu. Other favorites include the floral Lychee Rose and the sweet Guava Calm. Every drink is prepared in front of the customer, often topped with fresh flowers, which Mace changes out weekly.
“I wanted to create a drink that is going to introduce the community to kava and not mask the flavor but enhance it,” she said. “I make all of my own herbal syrups, so it’s a fun type of thing to come enjoy, do, and hang out.”
While Mace is a seasoned herbalist, she said stepping behind a bar required a whole new set of skills. Without a background in traditional hospitality, Mace turned to the internet to master what she calls a “sober pour.”
“I had to really teach myself how to bartend and make drinks,” Mace said. “I had to watch a lot of YouTube videos on how to shake your cocktail shaker. The male bartenders on YouTube, man, they are very literal.”
Beyond the physical technique, she spent months tweaking recipes to ensure that kava remained the central ingredient while making it palatable for an unfamiliar audience. Due to its strong flavor, Mace said she initially struggled with finding the right flavors to complement the plant.
The physical space of the apothecary is designed to keep people lingering. A bar lines the side of the main room, supplemented by couches and a private lounge in the back for larger parties or those who want a quieter environment.
Mace said she even takes part in the social aspect of her work, often joining her regulars for a shell at the end of her shift.
“My mom and I, we’re a huge part of this business,” Mace said. “People always want to come and connect and chat it up.”
Lumin Earth Apothecary has been in the community for five years as a tea bar and herbal shop, but the kava extension has brought what Mace calls a “melting pot” of people through the doors. She sees the bar’s future expanding beyond just Friday and Saturday nights.
Plans are already underway for game nights, workshops, and educational events featuring members of the Pacific Islander community to discuss the cultural significance of kava root. Mace said she aspires to open more locations throughout the county.
“I want to make sure that people understand where this comes from and the people that have been doing this,” she said.
Mace attributes some of the rise in the kava bar’s success to a single Instagram reel posted on the Lumin Earth Apothecary account, which racked up more than 111,000 views and thousands of likes. Mace said the social media response brought in many people, including some of her now regular customers.
“I see the future just getting brighter and busier,” Mace said. “I’m passionate. I’m driven. I’m here for it all.” ∆
Reach editorial intern Sam Fickett at intern@newtimesslo.com.
