Basedannende svampekaffe
96,00 kr.
Low-Acid Specialty Coffee with Tremella and Maitake mushroom extract
Organic specialty coffee with Peruvian Arabica beans with a rich, full-bodied taste. Nutty notes of almond and a delightful earthy aroma from the two mushrooms.
- Ideal for a freshly ground filter coffee or espresso. Enjoy twice daily for a sustained feeling of calm energy. Jitter-free, gentle on the tummy low-acid coffee enjoyment.
- Start the day with a beautiful, glowing tone! We think of our Tremella mushroom coffee blend as the ultimate beauty blend for a reason.
Tremella mushroom coffee acidity level
The acidity level of the Tremella coffee blend is as low as pH 6.0 (most regular coffees are around 4.0-5.0), thanks to our gentle, patented after-roast treatment of the coffee beans.
The two functional mushrooms help to further lower the acidity level in the coffee, complementing the experience with other benefits associated with functional mushrooms.
Tremella and Maitake Mushrooms in coffee
We have selected dual-extracted, organic Tremella (also known as Snow Fungus) and Maitake mushroom extracts to create this unique ‘beauty coffee blend.’ We matched the flavor profiles of the mushrooms with a darker roast of the coffee beans and think they work together like magic!
Coffee beans from small farmers in Peru, roasted in Sweden
Roasted in small batches at our own craft coffee roastery in Southern Sweden using Arabica coffee beans bought directly from small organic farmer cooperatives in Peru.
Organic Arabica coffee (98%), organic Tremella dual extract (Tremella fuciformis) (1%) & organic Maitake dual extract (Grifola frondosa)(1%), (2%: 4540 mg per package).
Recommended dosage:
Measure 14 grams of Tremella coffee for one cup of low-acid mushroom coffee, whether pour-over, filter, or French Press, or 7g for a single shot of espresso. We recommend two to four cups per day.
Package:
227 g / 8 oz. 16 cups per bag for filter (32 shots of single espresso).
Our Tremella mushroom coffee is also available as whole beans or espresso ground.
*In coffee, while acidity in taste refers to the perceived sensory experience, pH acidity represents the actual chemical acidity measured. A low pH value means a higher acidity level, for example, pure water is neutral with a pH of 7.
The lower the acidity level in coffee, measured by pH, the more your body will appreciate a more balanced boost generated by a cup of coffee. In other words, low-acid coffee can be a preferable choice for people sensitive to high acidity in coffee or those seeking a gentler option for their digestive system.
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