Mushroom Coffee (Medium Roast)

For calmer, steadier mornings

A smooth medium roast with Lion's Mane and Cordyceps riding quietly underneath — coffee first, mushrooms you can't taste.

Medium roast • Smooth • Full-bodied • Subtle earth note

Best for

  • Calmer steadier mornings
  • A smooth medium roast
  • Coffee first mushrooms second
  • Drip or French press
  • Black or with milk

Why people love it

  • Smooth full-bodied medium 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

Cerro Azul

Tasting Notes

Apple, Dark Chocolate and Nuts

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

ORIGIN STORY

Specialty-grade coffee, blended with Lion's Mane, Cordyceps, and Reishi.
Smooth, full-bodied cup. The mushrooms sit underneath as a soft earth note — present, not overpowering.
These three have been part of traditional cultures for centuries. We don't make claims about them — we just source them carefully and let them ride alongside coffee that holds 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:

Farm: Coop Cafetalera Siguatepeque Limitada

Region: Cerro Azul

Notes: Apple, Dark Chocolate and Nuts

Altitude: 1,200-1,600 M

Process: Washed and Sun Dried

Varietals: Typica Bourbon and Catuai

Certifications: SHG, EP

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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