The Story
Dark-roasted Tremella mushroom coffee contains a lesser-known, double-extracted Tremella mushroom [Tremella fuciformis, English snow fungus mushroom] and the more well-known Maitake mushroom [Grifola frondosa English Hen of the Woods]. This is a wonderful combination, with an earthy and slightly nutty flavor profile.Â
The low-acid mushroom coffee with Tremella and Maitake is refreshing, and because of the properties of the mushrooms, we call the coffee the beauty coffee that both increases the inner glow but also maintains the outer glow.Â
Tremella is also increasingly used in natural cosmetics, among other things, due to its ability to maintain the skin's elasticity. Now you can also get it in mushroom coffee!Â
Why is low-acid mushroom coffee also suitable for caffeine-sensitive people?Â
Many people who get jitters and throbbing symptoms from coffee, or people who are sensitive to caffeine and suffer from reflux, have found that coffee with low acidity does not cause these symptoms in them. So low acid coffee brings the enjoyment of coffee back to life for many who had to give it up! The change in pH does not affect the amount of caffeine in the coffee beans or the taste of the coffee.Â
In RÃ¥ Hygge's own coffee roastery located in southern Sweden, the coffee beans are gently processed in small batches, using a patented process developed by the company itself, where the pH of the coffee rises to 6.5 (most coffees are typically at the level of 4.0–5.0). All RÃ¥ Hygge’s mushroom coffee has been developed with a flavor profile in mind, which combines the ideal degree of roasting and the flavor of the mushroom.Â
Tremella and Maitake, as well as other functional mushrooms, further enhance coffee's low acidity in addition to its other well-being-supporting properties.Â
InstructionsÂ
Use the pre-ground filter coffee for Pour-over, stamp pot coffee, filter coffee or espresso. The recommended amount is about 14 grams of ground mushroom coffee per cup of coffee, a couple of times a day.
Description
Dark-roasted Tremella mushroom coffee contains a lesser-known, double-extracted Tremella mushroom [Tremella fuciformis, English snow fungus mushroom] and the more well-known Maitake mushroom [Grifola frondosa English Hen of the Woods]. This is a wonderful combination, with an earthy and slightly nutty flavor profile.Â
The low-acid mushroom coffee with Tremella and Maitake is refreshing, and because of the properties of the mushrooms, we call the coffee the beauty coffee that both increases the inner glow but also maintains the outer glow.Â
Tremella is also increasingly used in natural cosmetics, among other things, due to its ability to maintain the skin's elasticity. Now you can also get it in mushroom coffee!Â
Why is low-acid mushroom coffee also suitable for caffeine-sensitive people?Â
Many people who get jitters and throbbing symptoms from coffee, or people who are sensitive to caffeine and suffer from reflux, have found that coffee with low acidity does not cause these symptoms in them. So low acid coffee brings the enjoyment of coffee back to life for many who had to give it up! The change in pH does not affect the amount of caffeine in the coffee beans or the taste of the coffee.Â
In RÃ¥ Hygge's own coffee roastery located in southern Sweden, the coffee beans are gently processed in small batches, using a patented process developed by the company itself, where the pH of the coffee rises to 6.5 (most coffees are typically at the level of 4.0–5.0). All RÃ¥ Hygge’s mushroom coffee has been developed with a flavor profile in mind, which combines the ideal degree of roasting and the flavor of the mushroom.Â
Tremella and Maitake, as well as other functional mushrooms, further enhance coffee's low acidity in addition to its other well-being-supporting properties.Â
InstructionsÂ
Use the pre-ground filter coffee for Pour-over, stamp pot coffee, filter coffee or espresso. The recommended amount is about 14 grams of ground mushroom coffee per cup of coffee, a couple of times a day.
