33 products
Sort by:
33 products
33 products
Green Life Espresso Ground Coffee is a premium blend, offering rich and full-bodied flavor with a smooth finish. Ideal for espresso lovers, it combines high-quality beans with sustainable sourcing practices, ensuring a delightful and eco-friendly coffee experience. Perfect for your morning routine or as a gift for coffee enthusiasts, this espresso brings both taste and sustainability into your cup.
The Green Life Espresso Coffee Beans are crafted for those who prefer the deep, robust flavor of freshly ground espresso. These premium beans provide a full-bodied, aromatic experience and are ideal for espresso machines. The beans are sustainably sourced, offering an eco-friendly choice for coffee enthusiasts who value both taste and environmental responsibility.
Green Life Cyprus Coffee offers a traditional and rich taste, blending the distinctive flavors of Cyprus coffee culture with premium coffee beans. Ideal for those who enjoy a strong, bold cup, it brings the unique experience of Cypriot coffee to your home. Sourced responsibly, this coffee brings both flavor and sustainability in every cup.
Green Life French Press Coffee offers a smooth and rich flavor profile, perfect for brewing with a French press. Ideal for coffee enthusiasts who appreciate full-bodied and aromatic cups, this coffee is made from premium beans and is sustainably sourced. It allows for a deeper extraction, bringing out the coffee’s natural oils and flavors.
Melted butter, cocoa and tobacco
Precious and exclusive with elegant floral notes and hints of vanilla, almond, melted butter, cocoa and tobacco; delicately acidic with a persistent aftertaste and notes of cocoa
Quality score: –
Variety: Typical
Processing: Washed
Region: Blue Mountain
Harvest: November – April
Altitude: 1800 – 2350 m
Farm: Wallenford Estate
Producer: George McPherson (CEO)
RECOMMENDED RECIPE
Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60) that you can use as a starting point to emphasize the flavors of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain the sensory nuances you prefer, to be adjusted based on the degree of grinding, the characteristics of the water and the equipment you use.
THE PRODUCER
Wallenford Estate
Having left for Jamaica in 1746 as an admiral in the British Navy, Irishman Matthew Wallen settled in the Blue Mountains to pursue his passion as a botanist; he began growing coffee and purchased the property he called Wallenford Estate, which, at 250 years old, is the oldest and largest on the island. The company currently manages approximately 5,000 acres of land for the production of Jamaica Blue Mountain Coffee, working with farmers and supporting their businesses and the surrounding communities. One of Wallenford's key social projects is to provide infrastructure and resources to help farmers improve their yields and support their families with education and health programs. The improved well-being of the communities has been reflected over time in a steady increase in the quality of the coffee produced.
THE NATION
Jamaica
The history of coffee in Jamaica began in 1728 when Sir Nicholas Lawes introduced the first plant in the St. Andrew area, starting the cultivation of coffee; the main production area is located in the Blue Mountains, the mountain range located in the eastern part of the island, with plantations that reach 2300 meters above sea level. Over the years, cultivation spread to other areas of the island, becoming one of the main agricultural activities of the country. The Blue Mountains are the ideal place for growing coffee thanks to the fertility of the soil, abundant rainfall and nighttime formation of fog that hydrates the plants. The main varieties grown in Jamaica are Blue Mountain and High Mountain, both appreciated for their rich and aromatic taste, balanced acidity and velvety body; the aftertaste is very persistent and gives sweet and complex aromas in the cup.
THE REGION
Blue Mountains
The Blue Mountains are Jamaica's premier coffee growing region, with high elevations of up to 2,300 meters above sea level; the area spans four parts of Jamaica, St. Andrew in the south, Portland in the north, St. Mary in the west, and St. Thomas in the east. The cool, foggy climate, abundant rainfall, and rich soil contribute to the complex and unique flavors that are characteristic of coffee from this area. Plantations are located between the mountain peaks, surrounded by lush vegetation and protected from the wind and sun, creating an ideal environment for coffee plants to grow. Rising to an impressive 2,350 meters, the Blue Mountains are some of the highest mountains in the Caribbean, providing breathtaking views of the region. The combination of all these elements makes the Blue Mountains one of the world's best coffee growing areas.
CULTIVAR
Only coffee grown in this specific geographical region is certified “100% Jamaica Blue Mountain,” a trademark protected globally by certification issued by the Coffee Industry Board of Jamaica.
Typica / Jamaica Blue Mountain
Typica is one of the original Ethiopian landraces that helped develop coffee cultivation around the world; brought to India around 1700, in 1706 a single Typica plant was brought from Java to Amsterdam and housed in the botanical garden; from there a plant was shared with France in 1714. In 1719 from the Netherlands the variety was sent on the colonial trade routes to Dutch Guiana, then to Martinique in 1723, Jamaica in 1730, Santo Domingo in 1735 and Cuba in 1748.
Because the variety is low-yielding and highly susceptible to major coffee diseases, it has gradually been replaced in much of the Americas but is still widely grown in Peru, the Dominican Republic and Jamaica, where it is called Jamaica Blue Mountain.
THE PRODUCTION PROCESS
Washed
Harvesting the drupes
The coffee drupes are hand-picked to ensure the perfect level of ripeness of the fruit and delivered the same day to the washing station for processing.
Peel and pulp removal
The first processing phase consists in the mechanical removal of the peel and pulp of the fruit in order to separate the green coffee beans that will be subsequently fermented in water. The processing waste, peels and pulp, will be used as natural compost to nourish the plants.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period that varies from 12 to 24 hours depending on the external climate. After fermentation, the coffee beans are passed through special rinsing channels where the mucilage still present will be removed.
Drying
The coffee beans are now placed on raised beds (African bed) and left to dry in the sun for a period of time that varies from 3 to 4 weeks. This slow procedure will allow to obtain homogeneous beans with a final humidity percentage between 10% and 12%.
Packaging and moisture reduction
After drying, the coffees will be packed in jute bags and stored in the warehouse for about 1 month; this process helps to further standardize the percentage of humidity thus avoiding the risk of mold formation during sea transport.
Decortication
Once the right level of humidity is reached, the parchment is removed from the coffee bean through a roller machine. The coffee is then placed permanently in jute bags and made ready for shipping.
Blueberry, macaroon, ripe pineapple
Delicately fruity, the coffee reveals a pleasant balance of sweetness, body and acidity in the cup with aromas reminiscent of ripe tropical fruits and notes of amaretto.
Quality score: 85,5
Varietal: Caturra, Maragogype, Pache
Processing: washed
Region: Huehuetenango
Harvest: September – April
Altitude:1800 – 2200 m
Farm: Small holders
Producer: Women CODECH Cooperative
RECOMMENDED RECIPE
Based on the roasting style of our Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60) that you can use as a starting point to emphasize the flavors of this specific batch. You can also enjoy this coffee with other extraction methods; use our suggestions as a starting point to obtain the sensory nuances you prefer, to be adjusted based on the degree of grinding, the characteristics of the water and the equipment used.
THE PRODUCER
CODECH
CODECH (Coordinator of Development Organizations of Concepcion Huista) is a cooperative of Mayan producers founded in 1998, where some of the best coffees in Guatemala are grown. Gregorio, the general manager, sets as the primary objectives of the Cooperative the participation of women in society and the workforce, as well as the renewal of their farms. The special program CODECH's women producer coffee is one of the catalysts of the collaboration with women producers; in fact, the coffees in this batch come 100% from farms owned or managed by women. The women producers receive a premium for the sale of their coffee, which they use to support health initiatives that benefit their community, including helping the research laboratory for women's health in the Municipality of Concepcion Huista, which unfortunately has a high infant mortality rate.
THE NATION
Guatemala
A large percentage of Guatemala's population, and thus the coffee sector, identifies with one of over 20 officially recognized indigenous groups. Most growers are smallholders who work independently of one another, loosely associated through proximity and cultural ties, or formally affiliated with cooperative associations. In 1960, Guatemalan coffee growers developed their own union, which later became the National Coffee Institute Anacafé (Asosiación Nacional del Café), which is a research center, marketing agent, and financial organization that provides loans and support to growers throughout the various regions. Beginning in 2012 and continuing for several years, the coffee leaf rust epidemic proved to be a major obstacle to coffee production in the country, reducing yields by up to 25% and prompting the government to declare a state of emergency. Farmers have tried a combination of chemical and organic treatments, intensive and targeted pruning, reduction of shade plants and replacement of susceptible varieties such as Bourbon, Caturra and Catuai with others more resistant to leaf rust. Anacafé has worked closely with World Coffee Research on varietal trials and research that will hopefully lead to protection and prevention of similar epidemics in the future, as well as ensuring more productive crops for small growers.
THE REGION
Huehuetenango
The plantations are located in Concepcion Huista, in the Huehuetenango region, on the border with Mexico, more precisely in the Sierra de los Cuchumatanes, the highest mountain range in Central America. Thanks to the climate, altitude, water sources and traditional varietals, the region is known for producing some of the best Specialty Coffees in Latin America, which stand out for their chocolatey and fruity flavors.
CULTIVAR
Catch
The Caturra cultivar, which has become common throughout Central America, derives from the natural mutation of a single gene of the Bourbon variety; discovered between 1915 and 1918 in a Brazilian plantation in the state of Minas Gerais, the small plant was introduced into Guatemala in the 1940s, but large-scale commercial adoption developed after about 30 years with the introduction into Costa Rica, Honduras and Panama. For decades, Caturra has been one of the most economically important varietals in Central America, to the point of being often used as a reference point for testing new cultivars.
Maragogype
Discovered in 1870 near the Brazilian city of Maragogype, the cultivar, which derives from the natural mutation of a single dominant gene of the cultivar Typica, is due to Maragogype, one of the parents of the Pacamara variety, and Maracaturra, a variety that has particularly large grains and leaves.
Pache
The variety was discovered in 1949 on the Brito farm in Santa Cruz Naranjo, Santa Rosa, Guatemala; from there the seeds of these plants were selected to form a new high-performance cultivar. Mass selection took place on private farms in Guatemala and from there it spread to other regions and countries.
THE PRODUCTION PROCESS
Harvesting the drupes
The coffee drupes are hand-picked to ensure the perfect level of ripeness of the fruit and delivered the same day to the washing station for processing.
Peel and pulp removal
The first processing phase consists in the mechanical removal of the peel and pulp of the fruit in order to separate the green coffee beans that will be subsequently fermented in water. The processing waste, peels and pulp, will be used as natural compost to nourish the plants.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period that varies from 12 to 24 hours depending on the external climate. After fermentation, the coffee beans are passed through special rinsing channels where the mucilage still present will be removed.
Drying
The coffee beans are now placed on raised beds (African bed) and left to dry in the sun for a period of time that varies from 3 to 4 weeks. This slow procedure will allow to obtain homogeneous beans with a final humidity percentage between 10% and 12%.
Packaging and moisture reduction
After drying, the coffees will be packed in jute bags and stored in the warehouse for about 1 month; this process helps to further standardize the percentage of humidity thus avoiding the risk of mold formation during sea transport.
Decortication
Once the right level of humidity is reached, the parchment is removed from the coffee bean through a roller machine. The coffee is then placed permanently in jute bags and made ready for shipping.
Red fruits, papaya and mango
The particular fermentation method used gives the coffee aromatic notes of ripe tropical fruits; in the cup it is balanced, sweet and rich in aromas with a finish of ripe red fruits.
COFFEE DATA
Quality score: 89.50
Variety: Batian, SL-28, SL-34, Ruiru 11
Processing: Washed
Region: North Imenti, Meru County
Harvest: February – April
Altitude: 1800 m
Farm: Meru County Smallholders
Producer: Kianjuri Farmers Cooperative
RECOMMENDED RECIPE
Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60) that you can use as a starting point to emphasize the flavors of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain the sensory nuances you prefer, to be adjusted based on the degree of grinding, the characteristics of the water and the equipment you use.
THE PRODUCER
Small producers Meru County
Meru County is home to the Ameru people, who have a rich history and tradition of growing coffee, which is done on small plantations, often less than one or two hectares each. As soon as the coffee is picked, the farmers immediately take it to the washing station for processing, so each day's batch can come from several dozen farmers.
Kianjuri Farmers Cooperative
Kianjuri Cooperative Coffee Farmers Ltd, established in the 1970s, is made up of around 900 smallholder farmers and is managed by an elected board of directors who oversee the day-to-day operations through a factory manager who is responsible for registering members, maintaining records and processing the coffee after delivery to the factory. The farms are located in Meru County, Kenya, around Kianjuri, on the north-eastern slope of Mount Kenya, at altitudes of around 1,800 metres above sea level.
THE NATION
Kenya
Kenya is Africa's largest coffee producer, with the industry accounting for about 20% of the country's exports. Coffee, introduced to the country in 1893, is grown in the central and western parts of the country at altitudes between 1,200 and 2,100 metres above sea level, on fertile, clayey and well-drained soils. The total area used for coffee cultivation is estimated at 160,000 hectares. In the production areas, the summer and spring climate is very similar to that of Europe, with a temperature range of no more than 19°C and rainfall well distributed throughout the year. These conditions make most of Kenya's districts unique in the world for coffee cultivation. The country enjoys two flowerings each year, the first just after the onset of the rains in March/April and the second in October, but in most districts the main crop matures from October to December. The Kenyan coffee industry is regulated and guaranteed by the Kenya Coffee Board, the body that imposes and verifies the application of strict quality standards. Kenyan coffee is known for its unique aromatic profile, characterized by fruity aromas and soft acidity, which make each tasting an inimitable experience.
THE REGION
Meru County
The county, which covers an area of approximately 7,000 square kilometers along the eastern side of Mount Kenya, enjoys a microclimate that favors agriculture, the main activity in the area, allowing the production of quality tea and tobacco. But it is above all coffee that, grown at an altitude of between 1,350 and 1,950 meters above sea level, manages to reach very high levels of quality thanks to the fertile volcanic soils and abundant rainfall which, combined with the experience and passion of the farmers, contribute to the exceptional quality of the coffee produced. Cultivation in Meru County dates back to the early 20th century, when the British colonial government introduced the cultivation of the coffee plant; but it was only from the 1950s that the Ameru people embraced coffee cultivation as a primary economic activity, over time establishing the county as a production area of Specialty Coffees and earning numerous awards for its unique and high-quality beans, sought after by coffee enthusiasts around the world.
CULTIVAR
Batian
Batian is a composite variety, the result of a cross between the Typica and Bourbon varieties; resistant to leaf rust and the most common diseases, the cultivar was introduced in Kenya in 2010.
SL 28
Among the best known and most appreciated African varieties, SL 28, widespread in Kenya since the 1930s, is suitable for medium-high altitudes, shows resistance to drought but is susceptible to the main coffee diseases.
SL 34
The cultivar, originally selected in Kenya in the late 1930s at Scott Agricultural Laboratories, is adapted to high altitude areas with good rainfall and features plants with dark bronze shoot tips alternating with green-tipped stumps.
Ruiru 11
The cultivar is a high-yielding variety, planted in Kenya to allow for more intensive coffee production, with fewer losses due to disease and pests, while maintaining high quality standards.
THE PRODUCTION PROCESS
Harvesting the drupes
The coffee drupes are hand-picked to ensure the perfect level of ripeness of the fruit and delivered the same day to the washing station for processing.
Peel and pulp removal
The first processing phase consists in the mechanical removal of the peel and pulp of the fruit in order to separate the green coffee beans that will be subsequently fermented in water. The processing waste, peels and pulp, will be used as natural compost to nourish the plants.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period that varies from 12 to 24 hours depending on the external climate. After fermentation, the coffee beans are passed through special rinsing channels where the mucilage still present will be removed.
Soaking
The beans are then sent to soaking tanks where they remain under water for another 48 hours. This process increases the proteins and amino acids, which in turn increases the complexity of the acidity. After soaking, the coffee is left to drain for 1-2 hours
Drying
The coffee beans are now placed on raised beds (African bed) and left to dry in the sun for a period of time that varies from 3 to 4 weeks. This slow procedure will allow to obtain homogeneous beans with a final humidity percentage between 10% and 12%.
Packaging and moisture reduction
After drying, the coffees will be packed in jute bags and stored in the warehouse for about 1 month; this process helps to further standardize the percentage of humidity thus avoiding the risk of mold formation during sea transport.
Decortication
Once the right level of humidity is reached, the parchment is removed from the coffee bean through a roller machine. The coffee is then placed permanently in jute bags and made ready for shipping.
Jasmine, black tea, peach
Intense aromas of jasmine flowers characterize the aroma of this coffee that is completed on the palate with notes of black tea with bergamot; bright acidity, full body and a finish of ripe peach.
COFFEE DATA
Quality score: 88.75
Variety: Heirloom
Processing: Washed
Region: Agaric
Harvest: November – February
Altitude: 2000 m
Farm: Quedamesa smallholders
Producer: Duromina Cooperative
RECOMMENDED RECIPE
Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60) that you can use as a starting point to emphasize the flavors of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain the sensory nuances you prefer, to be adjusted based on the degree of grinding, the characteristics of the water and the equipment you use.
Small producers Quedamesa
As often happens in African countries, coffee production is in the hands of small producers who belong to consortia and cooperatives and this is the case of the producers in the Quedamesa area, small owners with plots of land of up to 3 hectares.
Duromina Cooperative
In 2010, thanks to a government project that promoted training in agronomy, processing and facilities in the coffee sector through funding, the 320 producers of Quedamesa joined together in a cooperative with the aim of improving the production of their coffees and improving their lives; the name Duromina, chosen for the cooperative, in fact means “to improve one’s life” in the Afan Oromo language. Duromina, which carries out all the steps of coffee processing internally, is passionately committed to research, managing to obtain recognition for the quality levels of the processed coffees, which are always improving year after year. The Cooperative contributes to improving the standard of living of the local population by investing in building schools, basic necessities and roads to reach the less accessible places.
Ethiopia
Coffee in Ethiopia is simply different from coffee grown anywhere else in the world as the plant was not introduced but grew wild in the forests of the country. Legend has it that its discovery dates back to the beginning of 800 AD, in the western region of Kaffa; this is why Ethiopia is considered the cradle of coffee, the place where it all began, where we still find some of the best coffee in the world. Coffee production is generally carried out thanks to the work of many small farmers with less than 1 hectare of land each; in many cases these small farms are described as “coffee gardens” as the plants grow in an environment more similar to a garden than to agricultural land. There are some large private estates, as well as cooperative societies that group small and medium-sized farms. Only Arabica coffee is grown in Ethiopia, with a multitude of cultivated varieties that is unrivaled in the world. Coffee cultivation in Ethiopia represents about 70% of exports and involves about 15 million people in its supply chain.
THE REGION
Agaric
Nestled in the heart of Ethiopia, Agaro is a lush district that sits at an altitude of between 1500 and 2200 meters above sea level and the area is renowned for producing some of the most sophisticated and sought-after specialty coffees in Ethiopia. Although the country boasts a coffee history dating back to 800 AD, this area became famous starting in 1800 BC during the reign of Emperor Menelik II who, recognizing the potential of fertile soil and an ideal climate, promoted the cultivation of coffee to become a key production area for the Ethiopian economy. The combination of altitude, soil and microclimate, allows for the production of coffee with excellent aromatic profiles reminiscent of citrus and fruit in general, bright acidity, extreme sweetness and full body.
CULTIVAR
Heirloom
Heirloom refers to the regional indigenous varieties that grow naturally in the forests of Ethiopia; it is estimated that there are between six thousand and ten thousand varieties in Ethiopia, each with distinct characteristics that are further influenced by differences in growing conditions, processing methods, and farming techniques. Because of this great diversity and the lack of genetic testing, the term Heirloom is often used to encompass the different coffees from Ethiopia; specifically, it refers to one or more unknown varieties from the same batch.
THE PRODUCTION PROCESS
Harvesting the drupes
The coffee drupes are hand-picked to ensure the perfect level of ripeness of the fruit and delivered the same day to the washing station for processing.
Peel and pulp removal
The first processing phase consists in the mechanical removal of the peel and pulp of the fruit in order to separate the green coffee beans that will be subsequently fermented in water. The processing waste, peels and pulp, will be used as natural compost to nourish the plants.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period that varies from 12 to 24 hours depending on the external climate. After fermentation, the coffee beans are passed through special rinsing channels where the mucilage still present will be removed.
Drying
The coffee beans are now placed on raised beds (African bed) and left to dry in the sun for a period of time that varies from 3 to 4 weeks. This slow procedure will allow to obtain homogeneous beans with a final humidity percentage between 10% and 12%. Packaging and humidity reduction After drying, the coffees will be packaged in jute bags and stored in the warehouse for about 1 month; this process helps to further standardize the humidity percentage thus avoiding the risk of mold formation during maritime transport.
Decortication
Once the right level of humidity is reached, the parchment is removed from the coffee bean through a roller machine. The coffee is then placed permanently in jute bags and made ready for shipping.
Chocolate, caramel, hazelnuts
The slow and careful drying of the ripe drupes in the sun gives the coffee a strong body and at the same time an extreme elegance with warm sensory sensations of chocolate and dried fruit.
COFFEE DATA
Quality score: 82.5
Variety: Catuai 2SL
Processing: Washed
Region: Minas Gerais
Harvest: June – September
Altitude: 1200-1300 m
Farm: Our Lady of Graces
Producer: Peixoto Family
RECOMMENDED RECIPE
Based on the roasting style of our roasters Andrea and Fabrizio we suggest two recipes, for espresso and for filter (V60) that you can use as a starting point to emphasize the flavors of this specific batch.
You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain the sensorial nuances you prefer, to be adjusted based on the degree of grinding, the characteristics of the water and the equipment you use.
THE PRODUCER
Fazenda Nossa Senhora das Graças
The farm is nestled in the highlands of the state of Minas Gerais, Brazil, at an altitude of 1,200/1,300 meters above sea level. The name of the farm was given by the Peixoto family in homage to the matriarch, Mrs. Maria das Graças Peixoto; originally known as Fazenda Boa Vista (Beautiful View) for its spectacular location, overlooking the Rio Grande River valley and, further north, the majestic Serra da Canastra. The geographical location offers fertile soil and a climate favorable to the cultivation of Specialty coffees, a truly magical and surprising place. The farm features green rows of coffee trees, meticulously planted and carefully managed, in a mix of shady subtropical and Atlantic forests, which receive a fresh breeze from the Rio Grande Valley. Fazenda Nossa Senhora das Graças comprises more than 18 distinct coffee plots, ranging in size from 2 to 35 hectares, each planted with specific varieties that grow in their own unique microclimate.
THE NATION
Brazil
Brazil's coffee history began in 1700 AD and for a long time cultivation was reserved exclusively for domestic consumption by European settlers; in fact, we have to wait until the mid-1800s to see the first exports of Brazilian coffee to the USA and Europe. Brazil has several production regions with an annual average that varies from 45 to 60 million bags; in fact, today Brazil is the first producer of Arabica coffee in the world and, after Vietnam, the second producer of Robusta coffee. The most common process used for processing coffee is certainly the natural method, even if new generations of producers are starting to experiment with other processes, especially specialty coffees. The harvest is carried out between April and September, while in the Espirito Santo area alone, where the greatest production of Robusta occurs, it is harvested from October to December. Among the most popular varieties we find Bourbon (including Yellow Bourbon), Catimor, Catuai, Caturra, Maragogype, Typica.
THE REGION
Minas Gerais
The region is the largest coffee producing area in Brazil, in fact, it alone produces about 40-50% of the total cultivated; the region has a mild climate with average temperatures around 22°. In this area the plantations, which have extensions varying from 10 to 100 hectares, are considered the beating heart of coffee in Brazil, producing full-bodied coffees with aromas that range from warm notes of cocoa to fresh fruit.
CULTIVAR
Catuai 2SL
The varietal is a cross between the highly productive Mundo Novo and Caturra, created by the Agronomic Institute (IAC) of the State of São Paulo in Campinas, Brazil. The plants are highly productive compared to Bourbon due to their smaller size, which allows them to be planted at almost double the density and makes it easier to apply treatments against pests and diseases. The varietal, which is characterized above all by its great vigor, is less compact than Caturra and very susceptible to coffee leaf rust. Catuaí comes from the Guarani term multo mom, which means “very good”. Today it is considered to have a good but not excellent cup quality. There are yellow-fruited and red-fruited types, and since then many selections have been made in different countries. The cultivar was created in 1949 from a cross between yellow Caturra and Mundo Novo that was initially called H-2077. The variety was released in Brazil in 1972 after a pedigree selection (selection of single plants through successive generations) and is widely cultivated in the country. In Brazil, several lines of Catuai are available, some of which stand out for their high productivity; lines of Catuaí planted in Central America appear to be less productive; studies conducted in Honduras and Costa Rica have not found significant productive differences between Caturra and Catuaí.
THE PRODUCTION PROCESS
Harvesting the drupes: The coffee drupes are hand-picked to ensure the perfect level of ripeness of the fruit and delivered the same day to the washing station for processing.
Floating: Floating, which consists of immersing the drupes in tanks of water, is carried out within 8 hours of harvesting; at the end of this process only the fruits that sink will be used for subsequent processing while the floating drupes will be discarded as they lack the right cellular density or are defective.
Drying: The drupes are then left to dry in the sun for a period of about 3 weeks until they reach the permitted humidity level of between 10% and 12%. Warehouse and supply chain management After drying, the drupes are dehulled and the parchment coffee beans are packed in jute bags and stored in the warehouse for about 1 month; this process helps to further standardize the humidity percentage thus avoiding the risk of mold formation during sea transport.
Hulling: Once the right level of humidity has been reached, the parchment is removed from the coffee bean through a roller machine. The coffee is then placed permanently in jute bags and made ready for shipping.
- Dual Extract Lions Mane Infused
- Arabica Beans from Peru
- Roasted in Sweden
- Low Acidity (almost neutral pH)
- Gluten Free
- Non-GMO
- Vegan
- 100% Certified Organic
Light-medium roasted low-acid coffee with Lion’s Mane mushroom
Organic gourmet coffee with a light and medium-bodied taste. Pleasantly complemented with earthy, rich umami flavor from Lion’s Mane.
Ideal for a freshly ground filter coffee or lighter espresso. Maintain a good vibe by indulging in two Lion’s Mane coffee moments each day, particularly on work or study days. Gut-friendly low-acid coffee joy, free of jitters.
Savor the flavor for an inspired, naturally boosted day at work or uni. The incredible focus on Lion's Mane mushroom coffee among coffee lovers is no coincidence.
Lion’s Mane mushroom coffee acidity level
The acidity level of the Lion’s Mane coffee blend is as low as pH 6.0 (most regular coffees are around 4.0-5.0), thanks to our gentle, patented after-roast treatment of the coffee beans.
Just like other functional mushrooms, Lion's Mane helps to lower the acidity level in the coffee further, complementing the experience with other benefits associated with the incredible mushroom.
Lion’s Mane mushrooms in coffee
We only use dual-extracted Lion’s Mane mushroom extract to create this unique coffee blend to help you feel your sharpest. We matched the flavor profile of the mushroom with light-medium roasted coffee beans! The result is quite exquisite!
Coffee beans from small farmers in Peru, roasted in Sweden
Roasted in small batches at our own craft coffee roastery in Southern Sweden using Arabica coffee beans bought directly from small organic farmer cooperatives in Peru.
Ingredients:
Organic Arabica coffee (98%), organic Lion’s Mane (Hericium erinaceus) dual extract (2%: 4540 mg per package).
Recommended dosage:
Measure 14 grams of Lion’s Mane coffee for one cup of low-acid mushroom coffee. We recommend two cups per day.
Package:
227 g / 8 oz. 18 cups per bag.
Our Lion’s Mane mushroom coffee is also available as a filter or espresso ground.
*In coffee, while acidity in taste refers to the perceived sensory experience, pH acidity represents the actual chemical acidity measured. A low pH value means a higher acidity level, for example, pure water is neutral with a pH of 7.
The lower the acidity level in coffee, measured by pH, the more your body will appreciate a more balanced boost generated by a cup of coffee. In other words, low-acid coffee can be a preferable choice for people sensitive to high acidity in coffee or those seeking a gentler option for their digestive system.
- Dual Extract Shiitake Infused
- Arabica Beans from Peru
- Roasted in Sweden
- Low Acidity (almost neutral pH)
- Gluten Free
- Non-GMO
- Vegan
- 100% Certified Organic
Organic medium roasted specialty coffee with Peruvian Arabica beans pleasantly complemented with an earthy, rich umami flavor from Lion’s Mane extract.
At its best, freshly ground and brewed in espresso machines or stovetop espresso makers or filter ground in your favorite coffee maker. Maintain focus and concentration by indulging Lion’s Mane coffee moments each day, particularly on work or study days. Gut-friendly low-acid coffee joy, free of jitters.
Savor the flavor for an inspired, naturally boosted day at work or uni. The incredible focus on Lion's Mane mushroom coffee among coffee lovers is no coincidence.
Lion’s Mane mushroom coffee acidity level
The acidity level of the Lion’s Mane coffee blend is as low as pH 6.0 (most regular coffees are around 4.0-5.0), thanks to our gentle, patented after-roast treatment of the coffee beans.
Just like other functional mushrooms, Lion's Mane helps to lower the acidity level in the coffee further, complementing the experience with other benefits associated with the incredible mushroom.
Lion’s Mane mushrooms in coffee
We only use dual-extracted Lion’s Mane mushroom extract to create this unique coffee blend to help you feel your sharpest with 260mg extract per cup. We matched the flavor of the mushroom with medium roasted coffee beans! The result is quite exquisite!
Coffee beans from small farmers in Peru, roasted in Sweden
Roasted in small batches at our own craft coffee roastery in Southern Sweden using Arabica coffee beans bought directly from small organic farmer cooperatives in Peru.
Ingredients:
Organic Arabica coffee (98%), organic Lion’s Mane (Hericium erinaceus) dual extract (2%: 4540 mg per package).
Recommended dosage:
We recommend 7 grams of Lion’s Mane ground espresso coffee for a single shot. Experiment with this and the recommendations of your coffee maker. We go for two to three cups per day.
Package:
227 g / 8 oz. 16 cups per bag for filter (32 shots of single espresso).
Light-medium roasted low-acid coffee with Lion’s Mane mushroom
Organic gourmet coffee with a light and medium-bodied taste. Pleasantly complemented with earthy, rich umami flavor from Lion’s Mane.
Perfect for pour-over, filter coffee, or espresso. Maintain a good vibe by indulging in two Lion’s Mane coffee moments each day, particularly on work or study days. Gut-friendly low-acid coffee joy, free of jitters.
Savor the flavor for an inspired, naturally boosted day at work or uni. The incredible focus on Lion's Mane mushroom coffee among health-conscious coffee lovers is no coincidence.
Lion’s Mane mushroom coffee acidity level
The acidity level of the Lion’s Mane coffee blend is as low as pH 6.0 (most regular coffees are around 4.0-5.0), thanks to our gentle, patented after-roast treatment of the coffee beans.
Just like other functional mushrooms, Lion's Mane helps to lower the acidity level in the coffee further, complementing the experience with other benefits associated with the incredible mushroom.
Lion’s Mane mushrooms in coffee
We only use dual-extracted Lion’s Mane mushroom extract to create this unique coffee blend to help you feel your sharpest. We matched the flavor profile of the mushroom with light-medium roasted coffee beans! The result is quite exquisite!
Coffee beans from small farmers in Peru, roasted in Sweden
Roasted in small batches at our own craft coffee roastery in Southern Sweden using Arabica coffee beans bought directly from small organic farmer cooperatives in Peru.
Ingredients:
Organic Arabica coffee (98%), organic Lion’s Mane (Hericium erinaceus) dual extract (2%: 4540 mg per package).
Recommended dosage:
Measure 14 grams of Lion’s Mane coffee for one cup of low-acid mushroom coffee. We recommend two cups per day.
Package:
227 g / 8 oz. 18 cups per bag.
Our Lion’s Mane mushroom coffee is also available as whole beans or espresso ground.
*In coffee, while acidity in taste refers to the perceived sensory experience, pH acidity represents the actual chemical acidity measured. A low pH value means a higher acidity level, for example, pure water is neutral with a pH of 7.
The lower the acidity level in coffee, measured by pH, the more your body will appreciate a more balanced boost generated by a cup of coffee. In other words, low-acid coffee can be a preferable choice for people sensitive to high acidity in coffee or those seeking a gentler option for their digestive system.
- Dual Extract Lions Mane Infused
- Arabica Beans from Peru
- Roasted in Sweden
- Low Acidity (almost neutral pH)
- Gluten Free
- Non-GMO
- Vegan
- 100% Certified Organic
- Dual Extract Lions Mane Infused
- Arabica Beans from Peru
- Roasted in Sweden
- Low Acidity (almost neutral pH)
- Gluten Free
- Non-GMO
- Vegan
- 100% Certified Organic
LIGHT ROASTED LOW-ACID ARABICA COFFEE & LION´S MANE MUSHROOM.
FOCUS - Revered in many ancient cultures and used medicinally for thousands of years, this powerhouse fungi can do everything from protect your brain against cognitive decline, boost memory, support immunity, reduce anxiety, boost mood and enhance a sense of focus throughout your day, among many other things.
Ingredients:
Organic Arabica coffee (98%), organic Lion’s Mane (Hericium erinaceus) dual extract (2%: 4540 mg per package).
Recommended dosage:
Measure 14 grams of Lion’s Mane coffee for one cup of low-acid mushroom coffee. We recommend two cups per day.
Package:
1 kg / 35.27 oz - 70 cups per bag.
- Dual Extract Reishi Infused
- Arabica Beans from Peru
- Roasted in Sweden
- Low Acidity (almost neutral pH)
- Gluten Free
- Non-GMO
- Vegan
- 100% Certified Organic
Medium roasted low acid coffee with Reishi mushroom
Organic gourmet coffee with a balanced, medium-bodied taste. Earthy, subtle umami aroma derived from Reishi.
At its best freshly brewed in espresso machines or stovetop espresso makers. Sip slowly twice daily for a sense of balance and a calm energy boost. No jitters, easy on the tummy low acid coffee delight.
Reishi mushroom coffee is the perfect daily ally for all coffee lovers searching for blissfully stimulated vitality and overall well-being.
Reishi mushroom coffee acidity level
The acidity level of the Reishi coffee blend is as low as pH 6.0 (most regular coffees are around 4.0-5.0), thanks to our gentle, patented after-roast treatment of the coffee beans.
As a functional mushroom, Reishi helps to lower the acidity level in the coffee further, complementing the experience with other benefits associated with the incredible mushroom.
Reishi mushrooms in coffee
We only use dual-extracted Reishi mushroom extract to create this unique coffee blend for overall wellness. We matched the flavor profile of the mushroom with medium-roasted coffee beans and think we created the perfect combo!
Coffee beans from small farmers in Peru, roasted in Sweden
Roasted in small batches at our own craft coffee roastery in Southern Sweden using Arabica coffee beans bought directly from small organic farmer cooperatives in Peru.
Ingredients:
Organic Arabica coffee (98%), organic Reishi (Ganoderma lucidum) dual extract (2%: 4540 mg per package).
Recommended dosage:
We recommend 7 grams of Reishi ground espresso coffee for a single shot. Experiment with this and the recommendations of your coffee maker. We go for two to three cups per day.
Package:
227 g / 8 oz. 18 cups per bag.
Our Reishi mushroom coffee is also available as a filter ground or whole beans.
*In coffee, while acidity in taste refers to the perceived sensory experience, pH acidity represents the actual chemical acidity measured. A low pH value means a higher acidity level, for example, pure water is neutral with a pH of 7.
The lower the acidity level in coffee, measured by pH, the more your body will appreciate a more balanced boost generated by a cup of coffee. In other words, low-acid coffee can be a preferable choice for people sensitive to high acidity in coffee or those seeking a gentler option for their digestive system.
- Dual Extract Reishi Infused
- Arabica Beans from Peru
- Roasted in Sweden
- Low Acidity (almost neutral pH)
- Gluten Free
- Non-GMO
- Vegan
- 100% Certified Organic
Medium roasted low-acid coffee with Reishi mushroom
Organic gourmet coffee with a balanced, medium-bodied taste. Earthy, subtle umami aroma derived from Reishi.
Perfect as a balanced filter coffee or lighter espresso. Sip slowly twice a day for a sense of balance and a calm energy boost. No jitters, easy on the tummy low-acid coffee delight.
Reishi mushroom coffee is the ideal daily ally for all coffee lovers searching for blissfully stimulated vitality and overall well-being.
Reishi mushroom coffee acidity level
The acidity level of the Reishi coffee blend is as low as pH 6.0 (most regular coffees are around 4.0-5.0*), thanks to our gentle, patented after-roast treatment of the coffee beans.
As a functional mushroom, Reishi helps to lower the acidity level in the coffee further, complementing the experience with other benefits associated with the incredible mushroom.
Reishi mushrooms in coffee
We only use dual-extracted Reishi mushroom extract to create this unique coffee blend for overall wellness. We matched the flavor profile of the mushroom with medium-roasted coffee beans and think we created the perfect combo!
Coffee beans from small farmers in Peru, roasted in Sweden
Roasted in small batches at our own craft coffee roastery in Southern Sweden using Arabica coffee beans bought directly from small organic farmer cooperatives in Peru.
Ingredients:
Organic Arabica coffee (98%), organic Reishi (Ganoderma lucidum) dual extract (2%: 4540 mg per package).
Recommended dosage:
Measure 14 grams of Reishi coffee for one cup of low-acid mushroom coffee. We recommend two cups per day.
Package:
227 g / 8 oz. 18 cups per bag.
Our Reishi mushroom coffee is also available as whole beans or espresso ground.
*In coffee, while acidity in taste refers to the perceived sensory experience, pH acidity represents the actual chemical acidity measured. A low pH value means a higher acidity level, for example, pure water is neutral with a pH of 7.
The lower the acidity level in coffee, measured by pH, the more your body will appreciate a more balanced boost generated by a cup of coffee. In other words, low-acid coffee can be a preferable choice for people sensitive to high acidity in coffee or those seeking a gentler option for their digestive system.
- Dual Extract Reishi Infused
- Arabica Beans from Peru
- Roasted in Sweden
- Low Acidity (almost neutral pH)
- Gluten Free
- Non-GMO
- Vegan
- 100% Certified Organic
Medium roasted low acid coffee with Reishi mushroom
Organic gourmet coffee with a balanced, medium-bodied taste. Earthy, subtle umami aroma derived from Reishi.
Ideal freshly ground as balanced filter coffee or lighter espresso. Sip slowly twice daily for a sense of balance and a calm energy boost. No jitters, easy on the tummy low acid coffee delight.
Reishi mushroom coffee is the perfect daily ally for all coffee lovers searching for blissfully stimulated vitality and overall well-being.
Reishi mushroom coffee acidity level
The acidity level of the Reishi coffee blend is as low as pH 6.0 (most regular coffees are around 4.0-5.0), thanks to our gentle, patented after-roast treatment of the coffee beans.
As a functional mushroom, Reishi helps to lower the acidity level in the coffee further, complementing the experience with other benefits associated with the incredible mushroom.
Reishi mushrooms in coffee
We only use dual-extracted Reishi mushroom extract to create this unique coffee blend for overall wellness. We matched the flavor profile of the mushroom with medium-roasted coffee beans and think we created the perfect combo!
Coffee beans from small farmers in Peru, roasted in Sweden
Roasted in small batches at our own craft coffee roastery in Southern Sweden using Arabica coffee beans bought directly from small organic farmer cooperatives in Peru.
Ingredients:
Organic Arabica coffee (98%), organic Reishi (Ganoderma lucidum) dual extract (2%: 4540 mg per package).
Recommended dosage:
Measure 14 grams of Reishi coffee for one cup of low-acid mushroom coffee. We recommend two cups per day.
Package:
1 kg / 35.27 oz. 70 cups per bag.
Our Reishi mushroom coffee is also available as a filter or espresso ground.
*In coffee, while acidity in taste refers to the perceived sensory experience, pH acidity represents the actual chemical acidity measured. A low pH value means a higher acidity level, for example, pure water is neutral with a pH of 7.
The lower the acidity level in coffee, measured by pH, the more your body will appreciate a more balanced boost generated by a cup of coffee. In other words, low-acid coffee can be a preferable choice for people sensitive to high acidity in coffee or those seeking a gentler option for their digestive system.
Medium roasted low-acid coffee with Reishi mushroom
Organic gourmet coffee with a balanced, medium-bodied taste. Earthy, subtle umami aroma derived from Reishi.
Perfect as a balanced filter coffee or lighter espresso. Sip slowly twice a day for a sense of balance and a calm energy boost. No jitters, easy on the tummy low-acid coffee delight.
Reishi mushroom coffee is the ideal daily ally for all coffee lovers searching for blissfully stimulated vitality and overall well-being.
Reishi mushroom coffee acidity level
The acidity level of the Reishi coffee blend is as low as pH 6.0 (most regular coffees are around 4.0-5.0*), thanks to our gentle, patented after-roast treatment of the coffee beans.
As a functional mushroom, Reishi helps to lower the acidity level in the coffee further, complementing the experience with other benefits associated with the incredible mushroom.
Reishi mushrooms in coffee
We only use dual-extracted Reishi mushroom extract to create this unique coffee blend for overall wellness. We matched the flavor profile of the mushroom with medium-roasted coffee beans and think we created the perfect combo!
Coffee beans from small farmers in Peru, roasted in Sweden
Roasted in small batches at our own craft coffee roastery in Southern Sweden using Arabica coffee beans bought directly from small organic farmer cooperatives in Peru.
Ingredients:
Organic Arabica coffee (98%), organic Reishi (Ganoderma lucidum) dual extract (2%: 4540 mg per package).
Recommended dosage:
Measure 14 grams of Reishi coffee for one cup of low-acid mushroom coffee. We recommend two cups per day.
Package:
227 g / 8 oz. 18 cups per bag.
Our Reishi mushroom coffee is also available as whole beans or espresso ground.
*In coffee, while acidity in taste refers to the perceived sensory experience, pH acidity represents the actual chemical acidity measured. A low pH value means a higher acidity level, for example, pure water is neutral with a pH of 7.
The lower the acidity level in coffee, measured by pH, the more your body will appreciate a more balanced boost generated by a cup of coffee. In other words, low-acid coffee can be a preferable choice for people sensitive to high acidity in coffee or those seeking a gentler option for their digestive system.
- Dual Extract Shiitake Infused
- Arabica Beans from Peru
- Roasted in Sweden
- Low Acidity (almost neutral pH)
- Gluten Free
- Non-GMO
- Vegan
- 100% Certified Organic
Low-Acid Specialty Coffee with Shiitake mushroom extract
Organic specialty coffee with Peruvian Arabica beans infused with double extracted shiitake mushroom extract. This medium roasted specialty coffee offers a delightful blend of rich coffee flavor infused with the nutritional benefits of Shiitake mushrooms. This unique combination provides a savory and earthy tasting profile with subtle umami notes.
The Shiitake mushrooms contribute to potential health benefits, such as supporting immune function, promoting cardiovascular health, and providing essential vitamins and minerals. Additionally, the coffee itself may offer antioxidant properties and a gentle energy boost. Jitter-free, gentle on the tummy, low-acid coffee enjoyment. Ideal for a freshly ground strong filter coffee and works for espresso.
Overall, organic gourmet Shiitake Mushroom coffee offers a flavorful and potentially health-boosting beverage option for those seeking a unique twist on their daily cup of coffee.
Shiitake mushroom coffee acidity level
The acidity level of the Shiitake coffee blend is no lower than pH 6.0 (most regular coffees are around 4.0-5.0*), thanks to our gentle, patented after-roast treatment of the coffee beans.
Shiitake mushroom in coffee
We've chosen organic Shiitake extract to craft this distinctive wellness blend. Pairing the flavor profiles of the mushrooms with a darker roast of coffee beans, we've found they complement each other seamlessly, creating a harmonious blend that feels truly enchanting!
Coffee beans from small farmers in Peru, roasted in Sweden
Craft roasted in small batches at our own micro roastery in Southern Sweden using Arabica coffee beans from small farmer organic cooperatives in Peru.
Ingredients:
Organic Arabica coffee (98%), organic Shiitake extract (2%) (4540 mg per package).
Recommended dosage:
Measure 14 grams of Shiitake coffee for one cup of low-acid mushroom coffee for pour-over, filter or French Press coffee. 7g for single shot of espresso. We recommend two to four cups per day.
Package:
227 g / 8 oz. 16 cups per bag for filter (32 shots of single espresso).
Medium roasted low-acid coffee with Reishi mushroom
Organic gourmet coffee with a balanced, medium-bodied taste. Earthy, subtle umami aroma derived from Reishi.
Perfect as a balanced filter coffee or lighter espresso. Sip slowly twice a day for a sense of balance and a calm energy boost. No jitters, easy on the tummy low-acid coffee delight.
Reishi mushroom coffee is the ideal daily ally for all coffee lovers searching for blissfully stimulated vitality and overall well-being.
Reishi mushroom coffee acidity level
The acidity level of the Reishi coffee blend is as low as pH 6.0 (most regular coffees are around 4.0-5.0*), thanks to our gentle, patented after-roast treatment of the coffee beans.
As a functional mushroom, Reishi helps to lower the acidity level in the coffee further, complementing the experience with other benefits associated with the incredible mushroom.
Reishi mushrooms in coffee
We only use dual-extracted Reishi mushroom extract to create this unique coffee blend for overall wellness. We matched the flavor profile of the mushroom with medium-roasted coffee beans and think we created the perfect combo!
Coffee beans from small farmers in Peru, roasted in Sweden
Roasted in small batches at our own craft coffee roastery in Southern Sweden using Arabica coffee beans bought directly from small organic farmer cooperatives in Peru.
Ingredients:
Organic Arabica coffee (98%), organic Reishi (Ganoderma lucidum) dual extract (2%: 4540 mg per package).
Recommended dosage:
Measure 14 grams of Reishi coffee for one cup of low-acid mushroom coffee. We recommend two cups per day.
Package:
227 g / 8 oz. 18 cups per bag.
Our Reishi mushroom coffee is also available as whole beans or espresso ground.
*In coffee, while acidity in taste refers to the perceived sensory experience, pH acidity represents the actual chemical acidity measured. A low pH value means a higher acidity level, for example, pure water is neutral with a pH of 7.
The lower the acidity level in coffee, measured by pH, the more your body will appreciate a more balanced boost generated by a cup of coffee. In other words, low-acid coffee can be a preferable choice for people sensitive to high acidity in coffee or those seeking a gentler option for their digestive system.
- Dual Extract Shiitake Infused
- Arabica Beans from Peru
- Roasted in Sweden
- Low Acidity (almost neutral pH)
- Gluten Free
- Non-GMO
- Vegan
- 100% Certified Organic
Low-Acid Specialty Coffee with Shiitake mushroom extract
Organic specialty coffee with Peruvian Arabica beans infused with double extracted shiitake mushroom extract. This medium roasted specialty coffee offers a delightful blend of rich coffee flavor infused with the nutritional benefits of Shiitake mushrooms. This unique combination provides a savory and earthy tasting profile with subtle umami notes.
The Shiitake mushrooms contribute to potential health benefits, such as supporting immune function, promoting cardiovascular health, and providing essential vitamins and minerals. Additionally, the coffee itself may offer antioxidant properties and a gentle energy boost. Jitter-free, gentle on the tummy, low-acid coffee enjoyment. Ideal for a freshly ground strong filter coffee and works for espresso.
Overall, organic gourmet Shiitake Mushroom coffee offers a flavorful and potentially health-boosting beverage option for those seeking a unique twist on their daily cup of coffee.
Shiitake mushroom coffee acidity level
The acidity level of the Shiitake coffee blend is no lower than pH 6.0 (most regular coffees are around 4.0-5.0*), thanks to our gentle, patented after-roast treatment of the coffee beans.
Shiitake mushroom in coffee
We've chosen organic Shiitake extract to craft this distinctive wellness blend. Pairing the flavor profiles of the mushrooms with a darker roast of coffee beans, we've found they complement each other seamlessly, creating a harmonious blend that feels truly enchanting!
Coffee beans from small farmers in Peru, roasted in Sweden
Craft roasted in small batches at our own micro roastery in Southern Sweden using Arabica coffee beans from small farmer organic cooperatives in Peru.
Ingredients:
Organic Arabica coffee (98%), organic Shiitake extract (2%: 280 mg per cup).
Recommended dosage:
Measure 14 grams of Shiitake coffee for one cup of low-acid mushroom coffee, whether pour-over, filter, or French Press, or 7g for a single shot of espresso. We recommend two to four cups per day.
Package:
1 kg / 35.27 oz. 70 cups per bag.
Our Shiitake mushroom coffee is also available as an espresso and filter ground.
Medium roasted low-acid coffee with Shiitake mushrooms
Recommended dosage:
Measure 14 grams of Shiitake coffee for one cup of low-acid mushroom coffee. We recommend two cups per day.
Package:
227 g / 8 oz. 18 cups per bag.
Our Shiitake mushroom coffee is also available as a filter or espresso ground.
*In coffee, while acidity in taste refers to the perceived sensory experience, pH acidity represents the actual chemical acidity measured. A low pH value means a higher acidity level, for example, pure water is neutral with a pH of 7.
The lower the acidity level in coffee, measured by pH, the more your body will appreciate a more balanced boost generated by a cup of coffee. In other words, low-acid coffee can be a preferable choice for people sensitive to high acidity in coffee or those seeking a gentler option for their digestive system.
- Dual Extract Shiitake Infused
- Arabica Beans from Peru
- Roasted in Sweden
- Low Acidity (almost neutral pH)
- Gluten Free
- Non-GMO
- Vegan
- 100% Certified Organic
Dark roasted low acid coffee with Tremella and Maitake mushrooms
Organic gourmet coffee with a rich, full-bodied taste. Nutty notes of almond and a delightful earthy aroma from the two mushrooms.
Simply perfect for espresso machines or stovetop espresso makers. Enjoy a freshly brewed cup twice daily for a sustained feeling of calm energy. Jitter-free, gentle on the tummy low-acid coffee enjoyment.
Start the day with a beautiful, glowing tone! We think of our Tremella mushroom coffee blend as the ultimate beauty blend for a reason.
Tremella mushroom coffee acidity level
The acidity level of the Tremella coffee blend is as low as pH 6.0 (most regular coffees are around 4.0-5.0), thanks to our gentle, patented after-roast treatment of the coffee beans.
The two functional mushrooms help to further lower the acidity level in the coffee, complementing the experience with other benefits associated with functional mushrooms.
Tremella and Maitake Mushrooms in coffee
We have selected dual-extracted, organic Tremella (also known as Snow Fungus) and Maitake mushroom extracts to create this unique 'beauty coffee blend.' We matched the flavor profiles of the mushrooms with a darker roast of the coffee beans and think they work together like magic!
Coffee beans from small farmers in Peru, roasted in Sweden
Roasted in small batches at our own craft coffee roastery in Southern Sweden using Arabica coffee beans bought directly from small organic farmer cooperatives in Peru.
Ingredients:
Organic Arabica coffee (98%), organic Tremella dual extract (Tremella fuciformis) (1%) & organic Maitake dual extract (Grifola frondosa)(1%), (2%: 4540 mg per package).
Recommended dosage:
We recommend 7 grams of Tremella ground espresso coffee for a single shot. Experiment with this and the recommendations of your coffee maker. We go for two to three cups per day.
Package:
227 g / 8 oz. 18 cups per bag.
Our Tremella mushroom coffee is also available as filter ground or whole beans.
*In coffee, while acidity in taste refers to the perceived sensory experience, pH acidity represents the actual chemical acidity measured. A low pH value means a higher acidity level, for example, pure water is neutral with a pH of 7.
The lower the acidity level in coffee, measured by pH, the more your body will appreciate a more balanced boost generated by a cup of coffee. In other words, low-acid coffee can be a preferable choice for people sensitive to high acidity in coffee or those seeking a gentler option for their digestive system.
- Dual Extract Tremella & Maitake Infused
- Arabica Beans from Peru
- Roasted in Sweden
- Low Acidity (almost neutral pH)
- Gluten Free
- Non-GMO
- Vegan
- 100% Certified Organic
Dark roasted low-acid coffee with Tremella and Maitake mushrooms
Organic gourmet coffee with a rich, full-bodied taste. Nutty notes of almond and a delightful earthy aroma from the two mushrooms.
Ideal for a freshly ground strong filter coffee and also works for espresso. Enjoy twice daily for a sustained feeling of calm energy. Jitter-free, gentle on the tummy low-acid coffee enjoyment.
Start the day with a beautiful, glowing tone! We think of our Tremella mushroom coffee blend as the ultimate beauty blend for a reason.
Tremella mushroom coffee acidity level
The acidity level of the Tremella coffee blend is as low as pH 6.0 (most regular coffees are around 4.0-5.0), thanks to our gentle, patented after-roast treatment of the coffee beans.
The two functional mushrooms help to further lower the acidity level in the coffee, complementing the experience with other benefits associated with functional mushrooms.
Tremella and Maitake Mushrooms in coffee
We have selected dual-extracted, organic Tremella (also known as Snow Fungus) and Maitake mushroom extracts to create this unique 'beauty coffee blend.' We matched the flavor profiles of the mushrooms with a darker roast of the coffee beans and think they work together like magic!
Coffee beans from small farmers in Peru, roasted in Sweden
Roasted in small batches at our own craft coffee roastery in Southern Sweden using Arabica coffee beans bought directly from small organic farmer cooperatives in Peru.
Ingredients:
Organic Arabica coffee (98%), organic Tremella dual extract (Tremella fuciformis) (1%) & organic Maitake dual extract (Grifola frondosa)(1%), (2%: 4540 mg per package).
Recommended dosage:
Measure 14 grams of Tremella coffee for one cup of low-acid mushroom coffee. We recommend two cups per day.
Package:
227 g / 8 oz. 18 cups per bag.
Our Tremella mushroom coffee is also available as a filter or espresso ground.
*In coffee, while acidity in taste refers to the perceived sensory experience, pH acidity represents the actual chemical acidity measured. A low pH value means a higher acidity level, for example, pure water is neutral with a pH of 7.
The lower the acidity level in coffee, measured by pH, the more your body will appreciate a more balanced boost generated by a cup of coffee. In other words, low-acid coffee can be a preferable choice for people sensitive to high acidity in coffee or those seeking a gentler option for their digestive system.
- Dual Extract Tremella & Maitake Infused
- Arabica Beans from Peru
- Roasted in Sweden
- Low Acidity (almost neutral pH)
- Gluten Free
- Non-GMO
- Vegan
- 100% Certified Organic
- Dual Extract Tremella & Maitake Infused
- Arabica Beans from Peru
- Roasted in Sweden
- Low Acidity (almost neutral pH)
- Gluten Free
- Non-GMO
- Vegan
- 100% Certified Organic
Dark roasted low-acid coffee with Tremella and Maitake mushrooms
Organic gourmet coffee with a rich, full-bodied taste. Nutty notes of almond and a delightful earthy aroma from the two mushrooms.
Ideal for a freshly ground strong filter coffee and also works for espresso. Enjoy twice daily for a sustained feeling of calm energy. Jitter-free, gentle on the tummy low-acid coffee enjoyment.
Start the day with a beautiful, glowing tone! We think of our Tremella mushroom coffee blend as the ultimate beauty blend for a reason.
Tremella mushroom coffee acidity level
The acidity level of the Tremella coffee blend is as low as pH 6.0 (most regular coffees are around 4.0-5.0), thanks to our gentle, patented after-roast treatment of the coffee beans.
The two functional mushrooms help to further lower the acidity level in the coffee, complementing the experience with other benefits associated with functional mushrooms.
Tremella and Maitake Mushrooms in coffee
We have selected dual-extracted, organic Tremella (also known as Snow Fungus) and Maitake mushroom extracts to create this unique 'beauty coffee blend.' We matched the flavor profiles of the mushrooms with a darker roast of the coffee beans and think they work together like magic!
Coffee beans from small farmers in Peru, roasted in Sweden
Roasted in small batches at our own craft coffee roastery in Southern Sweden using Arabica coffee beans bought directly from small organic farmer cooperatives in Peru.
Ingredients:
Organic Arabica coffee (98%), organic Tremella dual extract (Tremella fuciformis) (1%) & organic Maitake dual extract (Grifola frondosa)(1%), (2%: 4540 mg per package).
Recommended dosage:
Measure 14 grams of Tremella coffee for one cup of low-acid mushroom coffee. We recommend two cups per day.
Package:
1 kg / 35.27 oz. 70 cups per bag.
Our Tremella mushroom coffee is also available as a filter or espresso ground.
*In coffee, while acidity in taste refers to the perceived sensory experience, pH acidity represents the actual chemical acidity measured. A low pH value means a higher acidity level, for example, pure water is neutral with a pH of 7.
The lower the acidity level in coffee, measured by pH, the more your body will appreciate a more balanced boost generated by a cup of coffee. In other words, low-acid coffee can be a preferable choice for people sensitive to high acidity in coffee or those seeking a gentler option for their digestive system.
- Dual Extract Tremella & Maitake Infused
- Arabica Beans from Peru
- Roasted in Sweden
- Low Acidity (almost neutral pH)
- Gluten Free
- Non-GMO
- Vegan
- 100% Certified Organic
Dark roasted low-acid coffee with Tremella and Maitake mushrooms
Organic gourmet coffee with a rich, full-bodied taste. Nutty notes of almond and a delightful earthy aroma from the two mushrooms.
Ideal for a freshly ground strong filter coffee and also works for espresso. Enjoy twice daily for a sustained feeling of calm energy. Jitter-free, gentle on the tummy low-acid coffee enjoyment.
Start the day with a beautiful, glowing tone! We think of our Tremella mushroom coffee blend as the ultimate beauty blend for a reason.
Tremella mushroom coffee acidity level
The acidity level of the Tremella coffee blend is as low as pH 6.0 (most regular coffees are around 4.0-5.0), thanks to our gentle, patented after-roast treatment of the coffee beans.
The two functional mushrooms help to further lower the acidity level in the coffee, complementing the experience with other benefits associated with functional mushrooms.
Tremella and Maitake Mushrooms in coffee
We have selected dual-extracted, organic Tremella (also known as Snow Fungus) and Maitake mushroom extracts to create this unique 'beauty coffee blend.' We matched the flavor profiles of the mushrooms with a darker roast of the coffee beans and think they work together like magic!
Coffee beans from small farmers in Peru, roasted in Sweden
Roasted in small batches at our own craft coffee roastery in Southern Sweden using Arabica coffee beans bought directly from small organic farmer cooperatives in Peru.
Ingredients:
Organic Arabica coffee (98%), organic Tremella dual extract (Tremella fuciformis) (1%) & organic Maitake dual extract (Grifola frondosa)(1%), (2%: 4540 mg per package).
Recommended dosage:
Measure 14 grams of Tremella coffee for one cup of low-acid mushroom coffee. We recommend two cups per day.
Package:
227 g / 8 oz. 18 cups per bag.
Our Tremella mushroom coffee is also available as a filter or espresso ground.
*In coffee, while acidity in taste refers to the perceived sensory experience, pH acidity represents the actual chemical acidity measured. A low pH value means a higher acidity level, for example, pure water is neutral with a pH of 7.
The lower the acidity level in coffee, measured by pH, the more your body will appreciate a more balanced boost generated by a cup of coffee. In other words, low-acid coffee can be a preferable choice for people sensitive to high acidity in coffee or those seeking a gentler option for their digestive system.
Compostable Espresso Capsules smooth specialty coffee with double-extracted Lion's Mane
250mg Lion's Mane Extract / Cup
Ingredients
Organic roasted fine ground Arabica Coffee Beans (96%), organic powdered Lion's Mane mushroom extract (Hericium Erinaceus) (4% or 250mg/ cup).
AlterNativa3 Organic Fairtrade Chocolate Milkshake
AlterNativa3 Organic Fairtrade Chocolate Milkshake is a ready-to-drink chocolate milkshake made with organic UHT milk, Fairtrade cane sugar and defatted cocoa. It has a smooth chocolate taste and comes in a practical 230 ml carton.
It is easy to enjoy at home, at work, at school or on the go. Simply shake, open and drink. It tastes best chilled, but it does not need to be kept refrigerated before opening.
Benefits
- Organic Fairtrade chocolate milkshake
- Ready to drink
- Made with organic UHT milk
- Contains Fairtrade cane sugar
- Made with defatted cocoa
- Less than 6% organic Fairtrade cane sugar
- Gluten free
- Practical 230 ml carton
- Best served chilled
- Recycled and recyclable FSC-certified carton
How to Use
Shake, open and drink. Best consumed chilled.
Ingredients
Whole milk, skimmed milk, cane sugar, defatted cocoa, stabiliser: carrageenan.
Storage
Store in a cool, dry place. It does not need to be kept refrigerated before opening. Once opened, keep refrigerated and consume soon.
Packaging
Recycled and recyclable cardboard packaging, easy to open and FSC certified.
AlterNativa3 Organic Fairtrade Freeze-Dried Instant Coffee
AlterNativa3 Organic Fairtrade Freeze-Dried Instant Coffee is a high-quality soluble coffee made from selected organic Fairtrade coffee beans. It keeps the authentic aroma, flavour and character of coffee, while offering quick and easy preparation.
The freeze-drying process helps preserve the coffee’s essential oils, aroma and flavour more effectively than standard instant coffee. It dissolves easily in hot water, milk or plant-based drinks, making it a practical choice for everyday coffee.
Benefits
- Organic and Fairtrade instant coffee
- Freeze-dried soluble coffee
- Made from selected coffee beans
- Preserves aroma, flavour and coffee properties
- Quick and easy preparation
- Dissolves easily without lumps
- Ideal with hot water, milk or plant-based drinks
- Suitable for cappuccinos, lattes, mochas and Dalgona coffee
- Sugar free
- Gluten free
- Lactose free
- Vegan
- 100 g jar
How to Prepare
Dissolve 1 to 2 teaspoons of coffee in hot water, milk or a plant-based drink. Stir well until fully dissolved.
It can also be used for cappuccinos, lattes, mochas or Dalgona-style coffee.
Ingredients
Freeze-dried soluble coffee.
Storage
Store in a cool, dry place, away from light and strong odours. Close the jar well after opening.
AlterNativa3 Organic Fairtrade Pure Fat Free Cocoa
AlterNativa3 Organic Fairtrade Pure Fat Free Cocoa is a 100% cocoa powder with reduced fat content and no added sugars. It has an intense cocoa taste and is suitable for hot drinks, smoothies, desserts, baking recipes and homemade chocolate creations.
This cocoa powder contains 10-12% fat and is made without colourings, preservatives or flours. It is an excellent choice for those who want pure cocoa flavour with a lighter nutritional profile.
Benefits
- 100% pure cocoa powder
- Organic and Fairtrade certified cocoa
- Reduced fat content, 10-12%
- No added sugars
- No colourings, preservatives or flours
- Intense cocoa flavour
- Ideal for hot chocolate, smoothies, cakes, biscuits and creams
- Sugar free
- Gluten free
- Lactose free
- Vegan
How to Use
For hot chocolate, add 1 to 2 teaspoons of cocoa powder to a small amount of hot milk or plant-based drink. Stir well until dissolved, then add the rest of the liquid.
For a thicker texture, add a small amount of cornstarch or starch and heat gently while stirring.
You can also use it in smoothies, biscuits, cakes, creams or savoury recipes that use cocoa as an aromatic ingredient.
Ingredients
Cocoa powder*º.
*Organic product: 100%. ºFairtrade product: 100%.
Storage
Store in a cool, dry place, away from light and strong odours. Close the pack well after opening.
AlterNativa3 Organic Fairtrade Freeze-Dried Decaffeinated Coffee
AlterNativa3 Organic Fairtrade Freeze-Dried Decaffeinated Coffee is a soluble decaffeinated coffee with a smooth taste, rich aroma and quick preparation. It is made from 100% organic Fairtrade coffee and keeps the authentic flavour of freeze-dried coffee.
The freeze-drying process helps preserve the coffee’s aroma, flavour and colour, while the decaffeination process avoids aggressive chemical products. It is ideal for anyone who wants an easy caffeine-free coffee for any time of day.
Benefits
- Organic Fairtrade decaffeinated coffee
- Freeze-dried soluble coffee
- Quick and easy preparation
- Smooth, balanced and aromatic taste
- Decaffeinated without aggressive chemical products
- Dissolves easily without lumps
- Ideal with hot water, milk or plant-based drinks
- Suitable for lattes, mochas and coffee desserts
- Sugar free
- Gluten free
- Lactose free
- Vegan
- 100 g jar
How to Prepare
Dissolve 1 to 2 teaspoons of coffee in hot water, milk or a plant-based drink. Stir well until fully dissolved.
It can be enjoyed black, with milk, as a latte, mocha or used in coffee desserts and creams.
Ingredients
Freeze-dried soluble decaffeinated coffee.
Storage
Store in a cool, dry place, away from light and strong odours. Close the jar well after opening.
Delivery to Greece and the EU
PerfectTed Original Matcha Latte
PerfectTed Original Matcha Latte is a ready-to-drink oat matcha latte made with ceremonial grade matcha green tea, gluten-free oat drink and agave nectar. It has a smooth, creamy texture and a clean matcha taste, with no refined sugar.
Each 250 ml can provides 60 mg caffeine, which is similar to one espresso. It is a practical option for matcha lovers who want an easy chilled drink at home, at work, after the gym or on the go.
Benefits
- Ready-to-drink original matcha latte
- Made with ceremonial grade matcha green tea
- With gluten-free oat drink
- Smooth and creamy texture
- No refined sugar
- 60 mg caffeine per can
- Equivalent to around 1 espresso
- Dairy free
- Gluten free
- Vegan friendly
- 250 ml can
How to Use
Shake gently before opening. Best served chilled. Consume immediately after opening.
Ingredients
Oat drink (88%) (water, gluten-free oats (11%), sunflower oil, salt), water, agave nectar, ceremonial grade matcha green tea (0.7%), natural flavourings, natural colour (chlorophyll), acidity regulator (potassium carbonate).
Allergens
Contains oats. Gluten free.
Storage
Store in a cool, dry place. Refrigerate before drinking for the best taste experience.
Delivery to Greece and the EU
|
PerfectTed Blueberry Matcha Latte
PerfectTed Blueberry Matcha Latte is a ready-to-drink oat matcha latte made with ceremonial grade matcha, gluten-free oat drink and agave nectar. It has a smooth, creamy texture with a fruity blueberry flavour.
Each 250 ml can contains 60 mg caffeine, equal to around 1 espresso. It is naturally sweetened with agave and contains no refined sugar, no artificial sweeteners and no synthetic caffeine.
Benefits
- Ready-to-drink blueberry matcha latte
- Made with ceremonial grade matcha
- With gluten-free oat drink
- Smooth and creamy texture
- Fruity blueberry flavour
- Naturally sweetened with agave
- No refined sugar
- No artificial sweeteners
- No synthetic caffeine
- 60 mg caffeine per can
- Dairy free
- Gluten free
- Vegan friendly
- 250 ml can
How to Use
Shake gently before opening. Best served cold. Consume immediately after opening.
Ingredients
Gluten-free oat drink (10% gluten-free oats, sunflower oil, salt), agave nectar, natural flavourings, ceremonial grade matcha, chlorophyll, acidity regulator: potassium carbonate.
Allergens
Contains oats. Gluten free.
Storage
Store at room temperature. For the best taste, keep refrigerated before drinking.
Delivery to Greece and the EU
|
Meet your go‑anywhere, do‑everything mug: a 300 ml stainless steel coffee cup engineered for daily commutes, trail breaks, and campsite sunrises. Built from premium food‑grade stainless steel with a double‑wall body, it helps keep hot drinks warmer and cold drinks cooler for longer while the outer wall stays comfortable to the touch. The result: dependable insulation without bulk.
The snap‑on lid reduces splashes on bumpy rides and helps retain temperature, and the wide, ergonomic handle offers a secure, glove‑friendly grip. Unlike glass or enamel, this unbreakable metal cup shrugs off drops, dents, and rough packs, making it a smart swap for fragile mugs at home, in the office, or outdoors. Odor‑ and stain‑resistant steel preserves pure flavor across coffee, tea, cocoa, and iced drinks—no lingering tastes between refills.
Sized at 300 ml, it fits single‑serve brews and compact pour‑overs, and slides easily into bags without weighing you down. Smooth interior walls clean quickly by hand; the durable brushed finish hides scuffs and looks great in any kit. BPA‑free lid components add peace of mind, while the minimalist silhouette suits both minimalist campsites and modern desktops.
Highlights
- 300 ml capacity; compact and travel‑ready
- Double‑wall stainless steel for comfort and thermal hold
- Shatterproof, dent‑resistant, and rust‑resistant
- Snap‑on splash‑reduction lid with drink opening
- Ergonomic handle for secure carry and steady sipping
- Neutral taste: no odors, no lingering flavors
- Easy to clean; low‑maintenance brushed finish
- Versatile: coffee, tea, cocoa, iced drinks, camp meals
Care
- Hand wash recommended for lid longevity; cup is easy to hand wash
- Not microwave‑safe (metal); check local guidance for dishwasher use on lid
- Avoid bleach/abrasives; dry thoroughly before storing
From weekday espresso to weekend trail tea, this stainless steel mug delivers rugged reliability, clean taste, and everyday comfort—wherever you roam