33 products
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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.
Rå Hygge BIO Lion’s Mane Coffee Whole Beans combines organic Arabica coffee with organic Lion’s Mane (Hericium erinaceus) mushroom extract in a speciality whole-bean coffee blend.
The formula consists of 98% organic Arabica coffee and 2% organic dual-extracted Lion’s Mane. The medium-roasted whole beans can be freshly ground before brewing, helping preserve their characteristic aroma and full-bodied coffee flavour.
Rå Hygge uses a specialised process to produce a low-acid coffee, making this an interesting alternative for coffee drinkers looking for organic Arabica combined with functional mushroom ingredients.
At approximately 14 g per cup, the 227 g bag provides around 16 servings. The whole beans can be ground to suit different brewing methods, including espresso, filter, pour-over and French press.
The product is EU Organic, vegan, gluten-free and non-GMO.
Key Features
- ☕ 98% organic Arabica coffee
- 🍄 2% organic Lion’s Mane mushroom extract
- 🌿 Made with dual-extracted Lion’s Mane
- 🧠 Approximately 280 mg Lion’s Mane extract per 14 g serving
- ☕ Medium-roasted whole coffee beans
- 💧 Specially processed for a low-acid profile
- 🌱 EU Organic, vegan, gluten-free and non-GMO
- 📦 227 g | 14 g per serving | Approx. 16 servings
Ingredients
Organic Arabica Coffee Beans (98%), Organic Lion’s Mane (Hericium erinaceus) Mushroom Extract (2%).
The Lion’s Mane mushroom ingredient is dual extracted.
No artificial additives or flavours are declared.
Nutritional Information
A conventional nutritional declaration is not provided for this product.
Per 14 g serving, based on the declared 98:2 composition:
Organic Arabica Coffee ☕ 13.72 g
Organic Lion’s Mane Mushroom Extract 🍄 280 mg
No established EU NRV applies to Lion’s Mane mushroom extract.
Serving size: 14 g
Servings per container: Approx. 16
The caffeine content per serving is not declared and has therefore not been estimated.
How To Use
Use approximately 14 g of whole coffee beans per cup.
Grind the beans immediately before brewing and select the appropriate grind size for your preferred preparation method.
Suitable for espresso, filter coffee, pour-over and French press.
Adjust the water quantity according to your preferred coffee strength.
Rå Hygge BIO Lion's Mane Mushroom Coffee is an organic espresso-ground specialty coffee combining premium Peruvian Arabica coffee with concentrated Lion's Mane mushroom extract.
The blend contains 98% organic Arabica coffee and 2% organic dual-extracted Lion's Mane (Hericium erinaceus) mushroom extract. Each recommended 14 g serving provides approximately 280 mg of Lion's Mane extract, while the complete 227 g bag contains 4,540 mg of Lion's Mane extract.
Rå Hygge uses a concentrated 10:1 dual-extracted Lion's Mane extract standardised to 30% polysaccharides. The extract is combined with medium-roasted specialty-grade Arabica coffee for a smooth coffee with chocolatey and citrus notes complemented by the earthy character of Lion's Mane.
The organic Arabica is sourced from small-scale organic farms in Peru. Rå Hygge also uses a specialised post-roasting process to produce a low-acid coffee with a pH of approximately 6–6.5.
This version is finely ground for convenient espresso preparation, allowing it to be used without grinding whole beans.
The product is organic, vegan and made without added artificial flavours.
Each 227 g bag provides approximately 16 servings when using the manufacturer's recommended 14 g serving.
Key Features
- ☕ 98% organic Arabica coffee
- 🍄 2% organic Lion's Mane mushroom extract
- 🌿 Approx. 280 mg Lion's Mane extract per 14 g serving
- 📦 4,540 mg Lion's Mane extract per 227 g bag
- 🔬 10:1 dual-extracted Lion's Mane
- 🌿 Standardised to 30% polysaccharides
- 💧 Low-acid coffee at approximately pH 6–6.5
- 🇵🇪 Organic Arabica coffee sourced from Peru
Ingredients
Organic Arabica Coffee (98%), Organic Lion's Mane Mushroom Dual Extract (Hericium erinaceus) (2%).
Lion's Mane Mushroom Extract 🍄 2%
Extract Ratio 🔬 10:1
Polysaccharides 🌿 30%
Lion's Mane per 14 g serving 🍄 approximately 280 mg
Total Lion's Mane per 227 g bag 📦 4,540 mg
Nutritional Information
A conventional nutritional declaration for energy, fat, carbohydrates, sugars, protein and salt is not provided by the manufacturer for this coffee.
Per serving – 14 g:
Organic Arabica Coffee ☕ approximately 13.72 g
Organic Lion's Mane Dual Extract 🍄 approximately 280 mg
Per 227 g package:
Organic Arabica Coffee ☕ approximately 222.46 g
Organic Lion's Mane Dual Extract 🍄 approximately 4,540 mg
Serving size: 14 g
Approximate servings per container: 16
Total quantity: 227 g
The approximately 280 mg Lion's Mane content is consistent with the manufacturer's current espresso-ground product specification and declared 2% formulation.
There is no established EU Nutrient Reference Value (NRV) for Lion's Mane mushroom extract or polysaccharides, so no NRV percentage has been calculated.
The product naturally contains caffeine from coffee, but the manufacturer does not declare a specific caffeine quantity for this product.
How To Use
Use approximately 14 g of Rå Hygge Lion's Mane Espresso Ground Coffee per serving.
Prepare using an espresso machine or suitable espresso brewing method, adjusting the water volume and extraction according to your equipment and preferred coffee strength.
Rå Hygge recommends up to 2 servings per day.
Rå Hygge BIO Lion's Mane Mushroom Coffee is an organic, filter-ground specialty coffee combining premium Arabica coffee with dual-extracted Lion's Mane mushroom.
The blend consists of 98% organic Arabica coffee and 2% organic Lion's Mane (Hericium erinaceus) dual extract. Based on the declared 2% formulation, each recommended 14 g serving contains approximately 280 mg of Lion's Mane extract, while the complete 227 g bag contains 4,540 mg.
Rå Hygge uses organic Arabica coffee sourced from small organic farmer cooperatives in Peru and roasts it in small batches at its craft roastery in Southern Sweden. A gentle post-roasting process is used to reduce the coffee's acidity to approximately pH 6.0.
The result is a smooth, medium-roasted specialty coffee with a rich aroma, rounded body and subtle earthy umami character from the Lion's Mane extract.
The filter-ground format is ready to use and suitable for filter coffee makers, pour-over, French press and cold brew.
The product is organic, vegan, gluten-free and non-GMO, with no artificial flavours or additives declared.
Each 227 g bag provides approximately 16 cups when using 14 g per serving.
Key Features
- ☕ 98% organic Arabica coffee
- 🍄 2% organic dual-extracted Lion's Mane
- 🌿 Approx. 280 mg Lion's Mane extract per 14 g serving
- 📦 4,540 mg Lion's Mane extract per 227 g bag
- 💧 Low-acid coffee at approximately pH 6.0
- 🇵🇪 Organic Arabica sourced from Peru
- 🌱 Organic, vegan, gluten-free and non-GMO
- 🥄 227 g | 14 g per serving | Approx. 16 servings
Ingredients
Organic Arabica Coffee (98%), Organic Lion's Mane (Hericium erinaceus) Dual Extract (2%).
Total Lion's Mane extract per 227 g package: 4,540 mg
No artificial flavours or additives are declared.
Nutritional Information
A conventional nutritional declaration for energy, fat, carbohydrate, sugars, protein and salt is not provided by the manufacturer for this coffee.
Per serving – 14 g:
Organic Arabica Coffee ☕ approximately 13.72 g
Organic Lion's Mane Dual Extract 🍄 approximately 280 mg
Per 227 g package:
Organic Arabica Coffee ☕ approximately 222.46 g
Organic Lion's Mane Dual Extract 🍄 4,540 mg
Serving size: 14 g
Approximate servings per container: 16
Total quantity: 227 g
The approximately 280 mg Lion's Mane amount per serving is calculated from the declared 2% formulation: 14 g × 2% = 0.28 g.
There is no established EU Nutrient Reference Value (NRV) for Lion's Mane mushroom extract, so no NRV percentage has been calculated.
The coffee naturally contains caffeine, but a specific caffeine quantity per serving is not declared.
How To Use
Use approximately 14 g of filter-ground coffee per cup.
Prepare according to your preferred brewing method. Suitable methods include:
- ☕ Filter/drip coffee maker
- 💧 Pour-over
- 🫖 French press
- 🧊 Cold brew
Adjust the amount of water according to your preferred coffee strength.
The manufacturer recommends up to 2 cups per day.
Rå Hygge BIO Lion’s Mane Mushroom Coffee Whole Beans combines 98% organic Arabica coffee with 2% organic Lion’s Mane mushroom extract to create a speciality functional mushroom coffee.
The coffee uses organic Arabica beans from Peru, medium roasted and blended with dual-extracted Lion’s Mane (Hericium erinaceus). The whole-bean format allows the coffee to be freshly ground immediately before brewing for maximum aroma and flavour.
Rå Hygge uses a specialised process to create a low-acid coffee, offering a smoother alternative for people who prefer coffee with reduced acidity. Its medium roast delivers a balanced, full-bodied coffee experience while incorporating Lion’s Mane into an everyday coffee routine.
The product is EU Organic, vegan, gluten-free and non-GMO, with no artificial additives or flavours.
Each 1 kg bag provides approximately 70 servings based on 14 g of coffee per cup.
Key Features
- ☕ 98% organic Arabica coffee
- 🍄 2% organic Lion’s Mane mushroom extract
- 🌿 Made with dual-extracted Lion’s Mane
- 🇵🇪 Organic Arabica coffee sourced from Peru
- 💧 Specially processed for a low-acid coffee profile
- ☕ Medium-roasted whole coffee beans
- 🌱 EU Organic, vegan, gluten-free and non-GMO
- 📦 1 kg | 14 g per serving | Approx. 70 servings
Ingredients
Organic Arabica Coffee Beans (98%), Organic Lion’s Mane (Hericium erinaceus) Mushroom Extract (2%).
The Lion’s Mane ingredient is dual extracted.
No artificial additives or flavours are declared.
Nutritional Information
A conventional nutritional declaration is not provided for this product.
Composition per product:
Organic Arabica Coffee Beans ☕ 98%
Organic Lion’s Mane Mushroom Extract 🍄 2%
Approximate composition per 14 g serving:
Organic Arabica Coffee ☕ 13.72 g
Organic Lion’s Mane Mushroom Extract 🍄 280 mg
Serving size: 14 g
Servings per container: Approx. 70
No established EU NRV applies to Lion’s Mane mushroom extract.
The exact caffeine content per serving is not declared and has therefore not been estimated.
How To Use
Use approximately 14 g of whole coffee beans per cup.
Grind the beans immediately before preparation and select the appropriate grind size for your preferred brewing method.
Suitable for espresso, filter coffee, pour-over and French press preparation.
Adjust the amount of water according to your preferred coffee strength.
Rå Hygge BIO Reishi Mushroom Coffee is an organic espresso-ground specialty coffee combining premium Arabica coffee with dual-extracted Reishi mushroom.
The blend contains 98% organic Arabica coffee and 2% organic Reishi (Ganoderma lucidum) dual extract. The complete 227 g bag contains approximately 4,540 mg of Reishi extract.
Based on the declared 2% formulation, a 7 g single espresso serving provides approximately 140 mg of Reishi extract. A 14 g double espresso provides approximately 280 mg.
Rå Hygge uses high-quality dual-extracted Reishi derived from organic mushroom fruiting bodies. The mushroom extracts used by the brand are standardised to 30% polysaccharides and 3% triterpenes.
The organic Arabica coffee is sourced from small organic farmer cooperatives in Peru and roasted in small batches at Rå Hygge's craft roastery in Southern Sweden.
A specialised post-roast process is used to produce a low-acid coffee with a pH of approximately 6.0. The Reishi is paired with a medium roast, producing a full-bodied coffee with an earthy character and subtle umami notes.
This version is finely ground for espresso preparation, making it convenient for espresso machines without the need to grind whole beans.
The product is organic, vegan and gluten-free.
Each 227 g bag provides approximately 32 single espresso servings when using 7 g per shot.
Key Features
- ☕ 98% organic Arabica coffee
- 🍄 2% organic dual-extracted Reishi
- 🌿 Approx. 140 mg Reishi extract per 7 g espresso
- 📦 4,540 mg Reishi extract per 227 g bag
- 🔬 Mushroom extract standardised to 30% polysaccharides + 3% triterpenes
- 💧 Low-acid coffee at approximately pH 6.0
- 🇵🇪 Peruvian organic Arabica, craft roasted in Sweden
- ☕ 227 g | 7 g per single espresso | Approx. 32 servings
Ingredients
Organic Arabica Coffee (98%), Organic Reishi (Ganoderma lucidum) Dual Extract (2%).
Reishi extract 🍄 2%
Polysaccharides 🌿 30%
Triterpenes 🔬 3%
Total Reishi extract per package 🍄 approximately 4,540 mg
Nutritional Information
A conventional nutritional declaration for energy, fat, carbohydrates, sugars, protein and salt is not provided by the manufacturer for this coffee.
Per serving – 7 g (single espresso):
Organic Arabica Coffee ☕ approximately 6.86 g
Organic Reishi Dual Extract 🍄 approximately 140 mg
Per 14 g (double espresso):
Organic Arabica Coffee ☕ approximately 13.72 g
Organic Reishi Dual Extract 🍄 approximately 280 mg
Per 227 g package:
Organic Arabica Coffee ☕ approximately 222.46 g
Organic Reishi Dual Extract 🍄 approximately 4,540 mg
Serving size: 7 g
Approximate servings per container: 32 single espresso shots
Total quantity: 227 g
Reishi quantities are calculated from the manufacturer's declared 2% Reishi formulation.
There is no established EU Nutrient Reference Value (NRV) for Reishi mushroom extract, polysaccharides or triterpenes.
The coffee naturally contains caffeine, but the manufacturer does not declare a specific caffeine amount per serving.
How To Use
Use approximately 7 g of espresso-ground coffee for one single espresso.
Prepare using an espresso machine or another suitable espresso brewing method.
For a double espresso, use approximately 14 g of coffee.
Adjust extraction time and water volume according to your espresso machine and preferred coffee strength.
Rå Hygge recommends approximately 2 cups per day for its Reishi mushroom coffee.
Rå Hygge BIO Reishi Mushroom Coffee is an organic, medium-roasted filter-ground specialty coffee combining premium Arabica coffee with concentrated Reishi mushroom extract.
The blend contains 98% organic Arabica coffee and 2% organic dual-extracted Reishi (Ganoderma lucidum). Based on the declared 2% formulation, each recommended 14 g serving provides approximately 280 mg of Reishi extract, while the complete 227 g bag contains 4,540 mg of Reishi extract.
Rå Hygge uses a high-quality dual-extracted Reishi mushroom extract derived from organic mushroom fruiting bodies. The extract is standardised to 30% polysaccharides and 3% triterpenes.
The organic Arabica coffee beans are sourced from small organic farmer cooperatives in Peru and roasted in small batches at Rå Hygge's craft roastery in Southern Sweden.
A specialised post-roast process produces a low-acid coffee with a pH of approximately 6.0. The medium roast delivers a balanced, medium-bodied coffee with an earthy character and subtle umami notes from the Reishi mushroom extract.
The filter-ground format is ready to brew and is particularly suitable for filter coffee, pour-over and French press preparation.
The product is organic, vegan, gluten-free and non-GMO.
Each 227 g bag provides approximately 16 servings when using 14 g of coffee per cup.
Key Features
- ☕ 98% organic Arabica coffee
- 🍄 2% organic dual-extracted Reishi
- 🌿 Approx. 280 mg Reishi extract per 14 g serving
- 📦 4,540 mg Reishi extract per 227 g bag
- 🔬 Reishi extract standardised to 30% polysaccharides + 3% triterpenes
- 💧 Low-acid coffee at approximately pH 6.0
- 🇵🇪 Peruvian organic Arabica, small-batch roasted in Sweden
- 🌱 Organic, vegan, gluten-free and non-GMO
Ingredients
Organic Arabica Coffee (98%), Organic Reishi (Ganoderma lucidum) Dual Extract (2%).
Reishi extract: Dual extracted
Polysaccharides: 30%
Triterpenes: 3%
Total Reishi extract per 227 g package: 4,540 mg
Nutritional Information
A conventional nutritional declaration for energy, fat, carbohydrates, sugars, protein and salt is not provided by the manufacturer for this coffee.
Per serving – 14 g:
Organic Arabica Coffee ☕ approximately 13.72 g
Organic Reishi Dual Extract 🍄 approximately 280 mg
Per 227 g package:
Organic Arabica Coffee ☕ approximately 222.46 g
Organic Reishi Dual Extract 🍄 4,540 mg
Serving size: 14 g
Approximate servings per container: 16
Total quantity: 227 g
The approximately 280 mg Reishi content per serving is calculated from the manufacturer's declared 2% formulation: 14 g × 2% = 280 mg.
There is no established EU Nutrient Reference Value (NRV) for Reishi mushroom extract, polysaccharides or triterpenes, so no NRV percentages have been calculated.
The coffee naturally contains caffeine, but the manufacturer does not declare a specific caffeine quantity per serving.
How To Use
Measure approximately 14 g of filter-ground coffee for one cup.
Prepare as you would regular filter coffee. Suitable brewing methods include:
- ☕ Filter/drip coffee maker
- 💧 Pour-over
- 🫖 French press
Adjust the amount of water according to your preferred coffee strength.
Rå Hygge recommends 2 cups per day.
Rå Hygge BIO Reishi Mushroom Coffee Whole Beans is a speciality mushroom coffee combining 98% organic Arabica coffee with 2% organic Reishi (Ganoderma lucidum) mushroom extract.
Made with organic Arabica coffee sourced from Peru, the beans are medium roasted and combined with dual-extracted Reishi after roasting. The result is a full-bodied coffee with an earthy aroma, subtle umami character and a smooth finish.
Rå Hygge uses a specialised post-roasting process to produce a low-acid coffee, with the product page stating an acidity of approximately pH 6.0. The whole-bean format allows the coffee to be freshly ground immediately before brewing.
Suitable for espresso, filter and pour-over preparation, each 14 g serving provides a convenient way to enjoy organic Arabica coffee combined with Reishi mushroom extract.
The product is EU Organic, vegan, gluten-free and non-GMO, with no artificial additives or flavours.
Each bag contains 1 kg, providing approximately 70 servings.
Key Features
- ☕ 98% organic Arabica coffee
- 🍄 2% organic Reishi mushroom extract
- 🌿 Made with dual-extracted Reishi
- 🇵🇪 Arabica coffee sourced from Peru
- 💧 Low-acid coffee at approximately pH 6.0
- ☕ Medium roast with a full-bodied flavour
- 🌱 EU Organic, vegan, gluten-free and non-GMO
- 📦 1 kg | 14 g per serving | Approx. 70 servings
Ingredients
Organic Arabica Coffee (98%), Organic Reishi (Ganoderma lucidum) Mushroom Extract (2%).
The Reishi mushroom extract is dual extracted.
No artificial additives or flavours are declared.
Nutritional Information
A conventional nutritional declaration is not provided for this product.
Composition:
Organic Arabica Coffee ☕ 98%
Organic Reishi (Ganoderma lucidum) Mushroom Extract 🍄 2%
No established EU NRV applies to Reishi mushroom extract.
Serving size: Approximately 14 g
Servings per container: Approximately 70
The exact caffeine content per serving is not declared and has therefore not been estimated.
How To Use
Grind the whole coffee beans immediately before brewing.
Use approximately 14 g of coffee per cup.
Suitable for:
- ☕ Espresso machines
- 💧 Filter coffee makers
- 🫗 Pour-over preparation
Adjust the grind size and water quantity according to your brewing method and preferred coffee strength.
The supplied product information recommends enjoying up to 2 cups per day.
Rå Hygge BIO Reishi Mushroom Coffee is an organic, medium-roasted whole-bean coffee combining premium Arabica coffee with concentrated Reishi mushroom extract.
The blend contains 98% organic Arabica coffee beans and 2% organic dual-extracted Reishi (Ganoderma lucidum). Based on the declared 2% formulation, each recommended 14 g serving provides approximately 280 mg of Reishi extract, while the complete 227 g bag contains 4,540 mg.
Rå Hygge uses a dual-extracted Reishi extract made from organic mushroom fruiting bodies. The extract is standardised to 30% polysaccharides, providing a consistent mushroom component in every serving.
The organic Arabica coffee is sourced from small organic farmer cooperatives in Peru and roasted in small batches at Rå Hygge's craft roastery in Southern Sweden.
A dedicated after-roast process is used to create a low-acid coffee with a pH of approximately 6.0, compared with the lower pH commonly found in conventional coffee. The medium roast offers a smooth, full-bodied flavour with a subtle earthy and umami character from the Reishi extract.
As a whole-bean coffee, it can be freshly ground according to your preferred brewing method and is suitable for filter coffee, pour-over, French press and espresso.
The product is EU Organic, vegan, gluten-free and non-GMO.
Each 227 g bag provides approximately 16 servings when using 14 g of coffee per cup.
Key Features
- ☕ 98% organic Arabica coffee beans
- 🍄 2% organic dual-extracted Reishi
- 🌿 Approx. 280 mg Reishi extract per 14 g serving
- 📦 4,540 mg Reishi extract per 227 g bag
- 🔬 Reishi extract standardised to 30% polysaccharides
- 💧 Low-acid coffee at approximately pH 6.0
- 🇵🇪 Organic Arabica sourced from Peru and roasted in Sweden
- 🌱 EU Organic, vegan, gluten-free and non-GMO
Ingredients
Organic Arabica Coffee Beans (98%), Organic Reishi (Ganoderma lucidum) Dual Extract (2%).
Reishi extract: Dual extracted
Polysaccharides: 30%
Total Reishi extract per 227 g package: approximately 4,540 mg
No artificial flavours or additives are declared.
Nutritional Information
A conventional nutritional declaration for energy, fat, carbohydrates, sugars, protein and salt is not provided by the manufacturer for this coffee.
Per serving – 14 g:
Organic Arabica Coffee ☕ approximately 13.72 g
Organic Reishi Dual Extract 🍄 approximately 280 mg
Per 227 g package:
Organic Arabica Coffee ☕ approximately 222.46 g
Organic Reishi Dual Extract 🍄 approximately 4,540 mg
Serving size: 14 g
Approximate servings per container: 16
Total quantity: 227 g
The approximately 280 mg Reishi content per serving is calculated from the manufacturer's declared 2% formulation: 14 g × 2% = 280 mg.
There is no established EU Nutrient Reference Value (NRV) for Reishi mushroom extract or its polysaccharides, so no NRV percentage has been calculated.
The coffee naturally contains caffeine, but the manufacturer does not declare a specific caffeine quantity per serving.
How To Use
Measure approximately 14 g of whole coffee beans per cup.
Grind the beans according to your preferred brewing method and prepare as regular coffee.
Suitable preparation methods include:
- ☕ Filter/drip coffee
- 💧 Pour-over
- 🫖 French press
- ☕ Espresso
For filter coffee, use approximately 14 g per cup.
For espresso, the 227 g package can provide approximately 32 single espresso shots, according to the manufacturer.
Rå Hygge recommends up to 2 cups per day.
Rå Hygge BIO Shiitake Mushroom Coffee is an organic espresso-ground specialty coffee combining Peruvian Arabica coffee with concentrated Shiitake mushroom extract.
The blend contains 98% organic Arabica coffee and 2% organic Shiitake (Lentinula edodes) extract. The complete 227 g package contains approximately 4,540 mg of Shiitake extract.
For espresso preparation, Rå Hygge recommends 7 g per single shot. Based on the declared 2% Shiitake formulation, each 7 g serving provides approximately 140 mg of Shiitake extract. A 14 g double espresso provides approximately 280 mg.
Rå Hygge uses dual-extracted Shiitake mushroom extract alongside organic Arabica beans sourced from small organic farming cooperatives in Peru. The coffee is craft roasted in small batches at the company's micro-roastery in Southern Sweden.
The Shiitake blend offers a rich coffee flavour with a savoury, earthy character and subtle umami notes. Rå Hygge's specialised after-roast process also produces a low-acid coffee with a pH of approximately 6.0 or higher.
This version is finely ground specifically for convenient espresso preparation, making it ready to use without grinding whole beans.
The product is organic, vegan and non-GMO.
Each 227 g package provides approximately 32 single espresso servings when using 7 g per shot.
Key Features
- ☕ 98% organic Arabica coffee
- 🍄 2% organic Shiitake mushroom extract
- 🌿 Approx. 140 mg Shiitake extract per 7 g single espresso
- 📦 Approx. 4,540 mg Shiitake extract per 227 g bag
- 🔬 Made with dual-extracted Shiitake
- 💧 Low-acid coffee at approximately pH 6.0 or higher
- 🇵🇪 Organic Arabica sourced from Peru and craft roasted in Sweden
- ☕ 227 g | 7 g per serving | 32 single espresso servings
Ingredients
Organic Arabica Coffee (98%), Organic Shiitake Extract (2%).
Mushroom species: Shiitake (Lentinula edodes)
Shiitake extract: Dual extracted
Total Shiitake extract per 227 g package: approximately 4,540 mg
Nutritional Information
A conventional nutritional declaration for energy, fat, carbohydrates, sugars, protein and salt is not provided by the manufacturer for this coffee.
Per serving – 7 g (single espresso):
Organic Arabica Coffee ☕ approximately 6.86 g
Organic Shiitake Extract 🍄 approximately 140 mg
Per 14 g (double espresso):
Organic Arabica Coffee ☕ approximately 13.72 g
Organic Shiitake Extract 🍄 approximately 280 mg
Per 227 g package:
Organic Arabica Coffee ☕ approximately 222.46 g
Organic Shiitake Extract 🍄 approximately 4,540 mg
Serving size: 7 g
Servings per container: approximately 32 single espresso shots
Total quantity: 227 g
The approximately 140 mg Shiitake content per serving is calculated from the manufacturer's declared 2% formulation: 7 g × 2% = 140 mg.
There is no established EU Nutrient Reference Value (NRV) for Shiitake mushroom extract, so no NRV percentage has been calculated.
The coffee naturally contains caffeine, but a specific caffeine amount for this Shiitake product is not declared by the manufacturer.
How To Use
Use approximately 7 g of espresso-ground coffee for one single espresso shot.
Prepare using an espresso machine or another suitable espresso brewing method.
For a double espresso, use approximately 14 g.
Adjust the extraction according to your espresso machine and preferred coffee strength.
Rå Hygge recommends 2–4 cups per day.
Rå Hygge BIO Shiitake Mushroom Coffee is an organic, filter-ground specialty coffee combining premium Arabica coffee with concentrated Shiitake mushroom extract.
The blend contains 98% organic Arabica coffee and 2% organic dual-extracted Shiitake (Lentinula edodes) mushroom extract. Each recommended 14 g serving provides approximately 280 mg of Shiitake extract, while the complete 227 g bag contains approximately 4,540 mg of Shiitake extract.
Rå Hygge uses a concentrated 10:1 Shiitake extract standardised to 30% polysaccharides. The extract is combined with organic Arabica coffee sourced from farms in Peru and medium roasted for a smooth, full-bodied coffee with subtle earthy and umami notes.
The coffee undergoes Rå Hygge's post-roasting process to produce a low-acid coffee with a pH of approximately 6–6.5.
As a filter-ground coffee, it is ready to brew without grinding and is particularly suitable for filter/drip coffee, pour-over and French press preparation.
The product is organic, vegan and free from added flavours and additives.
Each 227 g bag provides approximately 16 servings when using 14 g of coffee per cup.
Key Features
- ☕ 98% organic Arabica coffee
- 🍄 2% organic dual-extracted Shiitake
- 🌿 280 mg Shiitake extract per 14 g serving
- 🔬 Concentrated 10:1 Shiitake extract
- 🍄 Standardised to 30% polysaccharides
- 💧 Low-acid coffee at approximately pH 6–6.5
- 🇵🇪 Organic Arabica coffee sourced from Peru
- 📦 227 g | 14 g per serving | Approx. 16 servings
Ingredients
Organic Arabica Coffee (98%), Organic Shiitake Mushroom Dual Extract (Lentinula edodes) (2%).
Shiitake extract: 10:1 dual extract
Polysaccharides: 30%
Shiitake extract per 14 g serving: approximately 280 mg
Total Shiitake extract per 227 g package: approximately 4,540 mg
No added flavours or additives are declared.
Nutritional Information
A conventional nutritional declaration for energy, fat, carbohydrates, sugars, protein and salt is not provided by the manufacturer for this coffee.
Per serving – 14 g:
Organic Arabica Coffee ☕ approximately 13.72 g
Organic Shiitake Dual Extract 🍄 approximately 280 mg
Per 227 g package:
Organic Arabica Coffee ☕ approximately 222.46 g
Organic Shiitake Dual Extract 🍄 approximately 4,540 mg
Serving size: 14 g
Approximate servings per container: 16
Total quantity: 227 g
The approximately 280 mg Shiitake content per serving is calculated from the manufacturer's declared 2% formulation: 14 g × 2% = 280 mg.
There is no established EU Nutrient Reference Value (NRV) for Shiitake mushroom extract or polysaccharides, so no NRV percentage has been calculated.
The coffee naturally contains caffeine, but the manufacturer does not declare a specific caffeine amount for this product.
How To Use
Measure approximately 14 g of filter-ground Shiitake coffee per cup.
Prepare as you would regular ground coffee. Suitable brewing methods include:
- ☕ Filter/drip coffee maker
- 💧 Pour-over
- 🫖 French press
Adjust the amount of water according to your preferred coffee strength.
Rå Hygge recommends up to 2 cups per day on its current filter-ground product page.
Rå Hygge BIO Reishi Mushroom Coffee Whole Beans combines 98% organic Peruvian Arabica coffee with 2% organic Reishi (Ganoderma lucidum) mushroom extract for a distinctive speciality mushroom coffee.
The organic Arabica beans are medium roasted and combined with dual-extracted Reishi after roasting. The result is a balanced, full-bodied coffee with an earthy aroma, subtle umami character and a smooth finish.
Rå Hygge uses a specialised post-roasting process to reduce the coffee's acidity to approximately pH 6.0, creating a noticeably lower-acid alternative to conventional coffee while retaining the flavour and aroma of freshly ground Arabica beans.
The whole-bean format allows the coffee to be freshly ground immediately before preparation and is suitable for filter, pour-over and espresso brewing.
The formula contains no artificial additives or flavours and is confirmed as EU Organic, vegan, gluten-free and non-GMO.
Each 1 kg bag provides approximately 70 servings based on 14 g of coffee per cup..
Key Features
- ☕ 98% organic Peruvian Arabica coffee
- 🍄 2% organic Reishi mushroom extract
- 🌿 Reishi is dual extracted
- 🌱 Certified EU Organic
- ☕ Medium roast with earthy and subtle umami notes
- 💧 Low-acid coffee at approximately pH 6.0
- 🌱 Vegan, gluten-free and non-GMO
- 📦 1 kg | 14 g per serving | Approx. 70 servings
Ingredients
Organic Arabica Coffee Beans (98%), Organic Reishi (Ganoderma lucidum) Mushroom Extract (2%).
The Reishi mushroom ingredient is dual extracted.
No artificial additives or flavours are declared.
Nutritional Information
A conventional nutritional declaration is not provided for this product.
Composition:
Organic Arabica Coffee ☕ 98%
Organic Reishi Mushroom Extract 🍄 2%
No established EU NRV applies to Reishi mushroom extract.
The exact caffeine content per serving is not declared, so a caffeine value has not been estimated.
How To Use
Grind the whole coffee beans immediately before brewing for optimal freshness.
Use approximately 14 g of coffee per cup.
Suitable for:
- ☕ Espresso machines
- 💧 Filter coffee makers
- 🫗 Pour-over brewing
Adjust the grind size and water quantity according to your preferred brewing method and desired coffee strength.
Herbalista recommends enjoying up to 2 cups per day.
Rå Hygge BIO Shiitake Mushroom Coffee is an organic, medium-roasted whole-bean coffee combining premium Arabica coffee with concentrated Shiitake mushroom extract.
The blend consists of 98% organic Arabica coffee beans and 2% organic dual-extracted Shiitake (Lentinula edodes) mushroom extract. Each recommended 14 g serving provides approximately 280 mg of Shiitake extract.
Rå Hygge uses a 10:1 dual-extracted Shiitake extract standardised to 30% polysaccharides. The mushroom extract is blended with organic Arabica beans sourced from farms in Peru, creating a distinctive functional coffee with a smooth, full-bodied character and subtle earthy and umami notes.
The beans are medium roasted and processed to produce a lower-acidity coffee, with the manufacturer declaring a pH of approximately 6–6.5.
As a whole-bean coffee, it can be freshly ground according to your preferred brewing method, including filter, pour-over and French press.
The product is organic, vegan, gluten-free and non-GMO.
Each 227 g bag provides approximately 16 servings when using 14 g of coffee per cup.
Key Features
- ☕ 98% organic Arabica coffee beans
- 🍄 2% dual-extracted Shiitake mushroom extract
- 🌿 Approximately 280 mg Shiitake extract per 14 g cup
- 🔬 10:1 Shiitake extract standardised to 30% polysaccharides
- 🫘 Medium-roasted whole coffee beans
- 💧 Low-acid coffee with approximately pH 6–6.5
- 🌱 Organic, vegan, gluten-free and non-GMO
- 📦 227 g | 14 g per serving | Approx. 16 servings
Ingredients
Organic Arabica Coffee Beans (98%), Organic Shiitake Mushroom Dual Extract (Lentinula edodes) (2%).
Shiitake extract concentration: 10:1
Polysaccharides: 30%
Nutritional Information
A conventional nutritional declaration for energy, fat, carbohydrate, sugars, protein and salt is not provided by the manufacturer for this coffee.
Per serving – 14 g:
Organic Arabica Coffee ☕ approximately 13.72 g
Organic Shiitake Mushroom Dual Extract 🍄 approximately 280 mg
Per 227 g pack:
Organic Arabica Coffee ☕ approximately 222.46 g
Organic Shiitake Mushroom Dual Extract 🍄 approximately 4,540 mg
Serving size: 14 g
Approximate servings per container: 16
Total quantity: 227 g
The quantities above are calculated from the manufacturer's declared 98% Arabica / 2% Shiitake formulation.
There is no established EU Nutrient Reference Value (NRV) for Shiitake mushroom extract or polysaccharides, so no percentage has been calculated.
The coffee naturally contains caffeine, but the manufacturer does not declare a specific caffeine quantity per serving.
How To Use
Measure approximately 14 g of whole-bean coffee per cup.
Grind the beans to the appropriate consistency for your preferred brewing method and prepare as you would regular coffee.
Suitable preparation methods include:
- ☕ Filter/drip coffee
- 💧 Pour-over
- 🫖 French press
The manufacturer recommends up to 2 cups per day on its current whole-bean product directions.
Rå Hygge BIO Tremella And Maitake Mushroom Coffee is an organic espresso-ground specialty coffee combining premium Arabica coffee with dual-extracted Tremella and Maitake mushroom extracts.
The blend consists of 98% organic Arabica coffee, 1% organic Tremella (Tremella fuciformis) dual extract and 1% organic Maitake (Grifola frondosa) dual extract. Together, the mushroom extracts make up 2% of the total blend, equivalent to approximately 4,540 mg of combined mushroom extracts per 227 g bag.
For a 7 g single espresso serving, the declared 2% formulation provides approximately 140 mg of combined mushroom extracts, consisting of approximately 70 mg Tremella extract and 70 mg Maitake extract.
Rå Hygge uses organic Arabica coffee sourced from small organic farmer cooperatives in Peru and roasts it in small batches at its craft coffee roastery in Southern Sweden.
The Tremella and Maitake blend has a rich, full-bodied coffee character with nutty almond notes and a subtle earthy aroma. Rå Hygge also uses a post-roasting process to produce a low-acid coffee with a pH of approximately 6.0.
This version is finely ground specifically for convenient espresso preparation, eliminating the need to grind whole beans before brewing.
The product is organic, vegan, gluten-free and non-GMO.
Each 227 g bag provides approximately 32 single espresso servings when using 7 g per shot.
Key Features
- ☕ 98% organic Arabica coffee
- 🍄 1% organic dual-extracted Tremella
- 🍄 1% organic dual-extracted Maitake
- 🌿 Approx. 140 mg combined mushroom extracts per 7 g espresso
- 📦 Approx. 4,540 mg combined mushroom extracts per bag
- 💧 Low-acid coffee at approximately pH 6.0
- 🌱 Organic, vegan, gluten-free and non-GMO
- ☕ 227 g | 7 g per espresso | Approx. 32 servings
Ingredients
Organic Arabica Coffee (98%), Organic Tremella Dual Extract (Tremella fuciformis) (1%), Organic Maitake Dual Extract (Grifola frondosa) (1%).
Total mushroom extracts: 2%
Combined mushroom extracts per 227 g package: approximately 4,540 mg
Nutritional Information
A conventional nutritional declaration for energy, fat, carbohydrates, sugars, protein and salt is not provided by the manufacturer for this coffee.
Per single espresso serving – 7 g:
Organic Arabica Coffee ☕ approximately 6.86 g
Organic Tremella Dual Extract 🍄 approximately 70 mg
Organic Maitake Dual Extract 🍄 approximately 70 mg
Combined Mushroom Extracts 🌿 approximately 140 mg
Per 227 g package:
Organic Arabica Coffee ☕ approximately 222.46 g
Organic Tremella Dual Extract 🍄 approximately 2,270 mg
Organic Maitake Dual Extract 🍄 approximately 2,270 mg
Combined Mushroom Extracts 🌿 approximately 4,540 mg
Serving size: 7 g
Approximate servings per container: 32 single espresso shots
Total quantity: 227 g
The per-serving mushroom quantities are calculated from the manufacturer's declared 98% Arabica / 1% Tremella / 1% Maitake formulation.
There is no established EU Nutrient Reference Value (NRV) for Tremella or Maitake mushroom extracts, so no NRV percentages have been calculated.
The coffee naturally contains caffeine, but the manufacturer does not declare a specific caffeine amount per serving.
How To Use
Use approximately 7 g of espresso-ground coffee for one single espresso shot.
Prepare using an appropriate espresso machine or espresso brewing method, adjusting extraction according to your equipment and preferred coffee strength.
For a double espresso, use approximately 14 g, equivalent to two servings.
Rå Hygge recommends 2–4 cups per day in its current brewing guidance.
Rå Hygge BIO Tremella And Maitake Mushroom Coffee is an organic filter-ground specialty coffee combining Peruvian Arabica coffee with dual-extracted Tremella and Maitake mushroom extracts.
The blend consists of 98% organic Arabica coffee, 1% organic Tremella (Tremella fuciformis) dual extract and 1% organic Maitake (Grifola frondosa) dual extract. Together, the mushroom extracts account for 2% of the formula, equivalent to approximately 4,540 mg per 227 g bag.
Using the recommended 14 g per cup, each serving contains approximately 140 mg Tremella extract and 140 mg Maitake extract, providing approximately 280 mg of combined mushroom extracts per cup.
Rå Hygge roasts its organic Arabica coffee in small batches in Southern Sweden, using beans sourced from organic farmer cooperatives in Peru. A dedicated post-roast process is used to create a low-acid coffee with a pH of approximately 6.0–6.5.
The coffee has a rich, full-bodied character with nutty almond notes and an earthy mushroom aroma. Its filter-ground format is suitable for filter coffee makers, pour-over and French press preparation.
The product is EU Organic, vegan, gluten-free and non-GMO.
Each 227 g bag provides approximately 16 filter-coffee servings when using 14 g per cup.
Key Features
- ☕ 98% organic Arabica coffee
- 🍄 1% dual-extracted Tremella mushroom
- 🍄 1% dual-extracted Maitake mushroom
- 🌿 Approximately 280 mg combined mushroom extracts per 14 g cup
- 🌱 EU Organic, vegan, gluten-free and non-GMO
- 🇵🇪 Organic Arabica sourced from Peru
- 🇸🇪 Small-batch roasted in Southern Sweden
- 📦 227 g | 14 g per serving | Approx. 16 servings
Ingredients
Organic Arabica Coffee (98%), Organic Tremella Dual Extract (Tremella fuciformis) (1%), Organic Maitake Dual Extract (Grifola frondosa) (1%).
Total mushroom extracts: 2%
Total mushroom extracts per 227 g pack: approximately 4,540 mg
Nutritional Information
A standard energy, fat, carbohydrate, sugar, protein and salt nutritional declaration is not provided by the manufacturer for the prepared coffee.
Per 14 g coffee serving, based on the declared ingredient percentages:
Organic Arabica Coffee ☕ approximately 13.72 g
Organic Tremella Dual Extract 🍄 approximately 140 mg
Organic Maitake Dual Extract 🍄 approximately 140 mg
Combined Mushroom Extracts 🌿 approximately 280 mg
Per 227 g pack:
Organic Arabica Coffee ☕ approximately 222.46 g
Organic Tremella Dual Extract 🍄 approximately 2,270 mg
Organic Maitake Dual Extract 🍄 approximately 2,270 mg
Combined Mushroom Extracts 🌿 approximately 4,540 mg
Serving size: 14 g
Approximate servings per container: 16
Total quantity: 227 g
The per-serving ingredient quantities are calculated from the manufacturer's declared 98% / 1% / 1% formulation.
No established EU NRV applies to Tremella or Maitake mushroom extracts.
The product naturally contains caffeine from Arabica coffee, but the manufacturer does not declare a specific caffeine amount per serving.
How To Use
Measure approximately 14 g of filter-ground coffee per cup.
Prepare using your preferred filter-coffee method, including:
- ☕ Filter/drip coffee maker
- 💧 Pour-over
- 🫖 French press
Adjust the amount of water and brewing strength according to your preferred taste.
Rå Hygge recommends 2–4 cups per day for this filter-ground product.
For espresso preparation, the manufacturer suggests approximately 7 g for a single espresso shot, although the dedicated espresso-ground version is better suited to espresso machines.
Rå Hygge BIO Tremella And Maitake Mushroom Coffee Whole Beans is a speciality mushroom coffee combining 98% organic Arabica coffee with 1% organic Tremella extract and 1% organic Maitake extract.
Both mushroom ingredients are dual extracted and incorporated into the organic coffee blend. The Arabica beans are medium roasted, producing a smooth, full-bodied cup with subtle earthy and chocolate notes.
Rå Hygge uses a specialised post-roasting process to create a low-acid coffee, with Herbalista reporting an acidity of approximately pH 6–6.5.
The whole-bean format allows you to grind the coffee immediately before preparation and adjust the grind according to your preferred brewing method. It is suitable for filter, pour-over, French press and espresso preparation.
The formula is EU Organic, vegan, gluten-free and non-GMO.
Each 1 kg bag provides approximately 70 cups based on a 14 g serving.
Key Features
- ☕ 98% organic Arabica coffee beans
- 🍄 1% organic Tremella dual extract
- 🍄 1% organic Maitake dual extract
- 🌿 Contains 2% total dual-extracted mushrooms
- ☕ Medium-roasted whole coffee beans
- 💧 Low-acid profile at approximately pH 6–6.5
- 🌱 EU Organic, vegan, gluten-free and non-GMO
- 📦 1 kg | 14 g per serving | Approx. 70 servings
Ingredients
Organic Arabica Coffee Beans (98%), Organic Tremella Mushroom Dual Extract (1%), Organic Maitake Mushroom Dual Extract (1%).
No artificial additives or flavours are declared.
Nutritional Information
A conventional nutritional declaration is not provided for this product.
Composition:
Organic Arabica Coffee Beans ☕ 98%
Organic Tremella Mushroom Dual Extract 🍄 1%
Organic Maitake Mushroom Dual Extract 🍄 1%
Serving size: Approximately 14 g
Servings per container: Approximately 70
No established EU NRV applies to Tremella or Maitake mushroom extracts.
The exact caffeine content per serving is not declared and has therefore not been estimated.
How To Use
Use approximately 14 g of whole coffee beans per cup.
Grind the beans according to your preferred brewing method and prepare using:
- ☕ Espresso
- 💧 Filter coffee
- 🫗 Pour-over
- 🫖 French press
Adjust the grind size and water quantity according to your preferred coffee strength.
The supplied product information recommends enjoying up to 2 cups per day.
Rå Hygge BIO Tremella And Maitake Mushroom Coffee is an organic whole-bean specialty coffee combining Peruvian Arabica coffee with dual-extracted Tremella and Maitake mushroom extracts.
The blend contains 98% organic Arabica coffee beans, 1% organic Tremella (Tremella fuciformis) dual extract and 1% organic Maitake (Grifola frondosa) dual extract. Together, the mushroom extracts make up 2% of the blend, providing approximately 280 mg of combined mushroom extracts per 14 g serving.
Each serving therefore contains approximately 140 mg Tremella extract and 140 mg Maitake extract, while the complete 227 g bag provides 4,540 mg of combined mushroom extracts.
The organic Arabica beans are sourced from small organic farmer cooperatives in Peru and roasted in small batches at Rå Hygge's craft coffee roastery in Southern Sweden.
This blend offers a rich, full-bodied taste with nutty almond notes and an earthy aroma from the combination of Tremella and Maitake. Rå Hygge also applies a specialised post-roast treatment to achieve a low acidity level of approximately pH 6.0.
As a whole-bean coffee, it can be freshly ground immediately before brewing and adjusted to suit filter coffee, pour-over, French press or espresso preparation.
The product is EU Organic, vegan, gluten-free and non-GMO.
The 227 g package provides approximately 16 filter-coffee servings at 14 g per cup, or approximately 32 single espresso shots at 7 g each.
Key Features
- ☕ 98% organic Arabica whole-bean coffee
- 🍄 1% organic dual-extracted Tremella
- 🍄 1% organic dual-extracted Maitake
- 🌿 Approx. 280 mg combined mushroom extracts per 14 g serving
- 📦 4,540 mg combined mushroom extracts per 227 g bag
- 💧 Low-acid coffee at approximately pH 6.0
- 🌰 Full-bodied flavour with nutty almond and earthy notes
- 🌱 EU Organic, vegan, gluten-free and non-GMO
Ingredients
Organic Arabica Coffee (98%), Organic Tremella Dual Extract (Tremella fuciformis) (1%), Organic Maitake Dual Extract (Grifola frondosa) (1%).
Organic Arabica Coffee ☕ 98%
Organic Tremella Dual Extract 🍄 1%
Organic Maitake Dual Extract 🍄 1%
Combined Mushroom Extracts 🌿 2%
Total combined mushroom extracts per 227 g package: 4,540 mg
Nutritional Information
A conventional nutritional declaration for energy, fat, carbohydrates, sugars, protein and salt is not provided by the manufacturer for this coffee.
Per serving – 14 g:
Organic Arabica Coffee ☕ approximately 13.72 g
Organic Tremella Dual Extract 🍄 approximately 140 mg
Organic Maitake Dual Extract 🍄 approximately 140 mg
Combined Mushroom Extracts 🌿 approximately 280 mg
Per 227 g package:
Organic Arabica Coffee ☕ approximately 222.46 g
Organic Tremella Dual Extract 🍄 approximately 2,270 mg
Organic Maitake Dual Extract 🍄 approximately 2,270 mg
Combined Mushroom Extracts 🌿 4,540 mg
Serving size: 14 g
Servings per container: approximately 16 filter cups
Total quantity: 227 g
The per-serving quantities are calculated from the manufacturer's declared 98% Arabica, 1% Tremella and 1% Maitake formulation.
There is no established EU Nutrient Reference Value (NRV) for Tremella or Maitake mushroom extracts, so no NRV percentages have been calculated.
The coffee naturally contains caffeine, but a specific caffeine amount per serving is not declared.
How To Use
For filter coffee, measure approximately 14 g of whole coffee beans per cup and grind according to your preferred brewing method.
Suitable brewing methods include:
- ☕ Filter/drip coffee
- 💧 Pour-over
- 🫖 French press
- ☕ Espresso
For a single espresso, use approximately 7 g of freshly ground coffee.
The 227 g bag provides approximately 16 filter cups at 14 g each or 32 single espresso shots at 7 g each.
Rå Hygge recommends 2 cups per day.
Rå Hygge BIO Lion’s Mane Low-Acid Speciality Espresso Coffee combines organic speciality coffee with organic Lion’s Mane mushroom (Hericium erinaceus) in convenient espresso capsules.
Each coffee capsule contains 250 mg of organic Lion’s Mane mushroom, providing 500 mg across the manufacturer’s recommended daily serving of two capsules.
The coffee is produced using Rå Hygge’s specialised post-roast process to create a low-acid coffee profile of approximately pH 6, while retaining a smooth, rich coffee flavour. The Lion’s Mane mushroom ingredient is incorporated into the coffee for a convenient alternative to taking mushroom extract separately.
The capsules are compatible with Nespresso Classic machines and are designed to be home compostable, providing a plastic-free capsule format.
The product is organic, vegan, gluten-free and non-GMO. Each package contains 10 espresso capsules, equivalent to 10 individual coffees or 5 recommended daily servings of two capsules.
Key Features
- 🍄 250 mg organic Lion’s Mane per coffee capsule
- ☕ Low-acid speciality espresso coffee
- 🌿 Approximately 500 mg Lion’s Mane per recommended 2-capsule daily serving
- ♻️ Home-compostable, plastic-free capsule format
- ☕ Compatible with Nespresso Classic machines
- 🌱 Organic, vegan, gluten-free and non-GMO
- 🧪 Special post-roast process for approximately pH 6 acidity
- 📦 10 capsules providing 5 recommended daily servings
Ingredients
Organic Coffee, Organic Lion’s Mane Mushroom (Hericium erinaceus).
Each capsule provides 250 mg of organic Lion’s Mane mushroom.
Nutritional Information
Per 1 coffee capsule:
Lion’s Mane Mushroom 🍄 250 mg
Per recommended daily serving (2 capsules):
Lion’s Mane Mushroom 🍄 500 mg
There is no established EU Nutrient Reference Value (NRV) for Lion’s Mane mushroom.
A standard energy and macronutrient nutritional declaration for the prepared espresso is not provided by the manufacturer.
How To Use
Insert 1 capsule into a compatible Nespresso Classic coffee machine and prepare as an espresso according to your machine’s instructions.
The manufacturer recommends 2 capsules per day, equivalent to 500 mg of Lion’s Mane mushroom.
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
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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
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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