Single-origin coffee, grown at altitude and finished with functional mushrooms. Scroll to follow the bean down the mountain.
Only deep-red cherries come off the branch. Selective hand-picking means multiple passes through the same trees over a harvest — slower, and worth it.
Cherries are floated to pull the underripe, then sorted again as parchment. Every bean type carries the lot differently:
Sweet, balanced, caramel body.
WashedBright citric acidity, high-altitude workhorse.
WashedFloral, jasmine, tea-like. Micro-lot reserve.
NaturalOne round bean per cherry. Dense, intense.
HoneyParchment coffee is raked hourly on raised African beds until moisture lands at 10 to 12 percent. Rushed drying is where good lots go to die.
Small batches, profiled per lot. Then we blend with dual-extracted mushroom fruiting bodies — never mycelium on grain.
Supports nerve growth factor pathways — clean signal instead of noise.
Dense with melanin and polyphenols. Earthy enough to disappear into a dark roast.
Supports ATP production. Caffeine gets you up; cordyceps keeps the floor from dropping out.
Adaptogenic support that rounds the edges off caffeine — alert without jitters.
Polysaccharide-rich and prebiotic. The quiet workhorse.