Mushroom Coffee (Dark Roast)

For bold, steadier mornings

A bold dark roast with Lion's Mane and Cordyceps in the background — bold coffee first, mushrooms you can't taste.

Dark roast • Bold • Full-bodied • Subtle earth note

Best for

  • Bold steadier mornings
  • A bold dark roast
  • Coffee first mushrooms second
  • Drip or French press
  • Black or with milk

Why people love it

  • Bold full-bodied dark roast
  • Mushrooms you can't taste
  • Roasted fresh after you order
$27.00· about $1 a cup

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How it tastes

Chocolate
Fruit
Brightness
Body

Not sure? Compare Adira coffees

ORIGIN STORY

Origin

Indonesia Sumatra

Tasting Notes

Black Tea, Brown Spice, Citrus

Roast Level
LightMed LtMedMed DarkDark
Mushroom Coffee (Dark Roast) — Origin

ORIGIN STORY

Specialty-grade coffee with Lion's Mane, Cordyceps, and Reishi.
Smooth and full-bodied, with a quiet earth note running underneath the cup. The mushrooms support the coffee — they don't compete with it.
Lion's Mane, Cordyceps, and Reishi have been used in traditional cultures for centuries. We don't claim what they do for you. We just source them carefully and pair them with coffee that's already worth drinking on its own.

 

• Lion’s Mane – traditionally used in food cultures for its unique flavor and
association with clarity and focus.

• Cordyceps – long valued in traditional practices for supporting stamina and
vitality.

• Reishi – often referred to as the “mushroom of balance,” appreciated for its
calming and grounding qualities.

Together, they complement coffee’s bold flavor and provide a distinctive cup that
fits seamlessly into a daily ritual.


Ingredients: Coffee, Lion’s Mane Mushroom Powder, Cordyceps Mushroom

Powder, Reishi Mushroom Powder

 

Coffee:

Tasting Notes: Black Tea, Brown Spice, Citrus

Region: Sumatra

Altitude: 1000 - 1500 MASL

Certification: Grade 1, Giling Basah

Processing: Wet-Hulled

Varietal: Catimor, Typica

Choose Your Brew

Tap a method to see the exact recipe — coffee dose, water, grind, and step-by-step.

Espresso

Concentrated Perfection
Time25–30 sec
Coffee18–20 g
Yield36–40 ml
GrindVery Fine
  1. Heat the machine 15–20 min. Flush water through the group head.
  2. Dose 18–20 g, grind very fine — like powdered sugar.
  3. Distribute evenly and tamp with ~15 kg pressure.
  4. Flush group briefly, lock in the portafilter.
  5. Extract 25–30 sec → stop at 36–40 ml.
  6. Sour = grind finer. Bitter = grind coarser.
  7. Stir the crema and enjoy.
Tip: Use coffee 7–21 days from roast date for best crema.Full guide →

Customer Reviews

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