Why we started with the coffee
Most mushroom coffee is powder because powder is cheap to make and cheap to post. Kalba started from the other end.
Fifteen years in natural health went into this bag
Kalba was built by Aei Kay, who spent 15 years in natural health before he roasted his first bag. He wanted a cup that fit an ordinary morning, and that meant real ground coffee for a drip machine, French press or pour over, not another powder stirred into hot water.
The hard part was taste. Mushroom coffee has a reputation for tasting like dirt and most of it earns that reputation. Kalba is medium-roast Honduran Arabica first, with the mushrooms blended in, so what you brew tastes like coffee.
The black seed comes from one source
Black seed is single-sourced from Australia through Habshifa, our mother brand, which has worked with the ingredient for years. It sits alongside Turkey Tail, Chaga and Lion's Mane, and it helps your body absorb the mushrooms in the blend.*
Knowing the source matters more here than it would for a flavour note, because black seed is the ingredient the rest of the blend leans on.
Where the name comes from
Kalba joins two names. Kaldi was the herder who, the old story goes, first noticed what coffee cherries did to his goats. De Bary was the scientist who gave us the word symbiosis, for living things that work better together.
Coffee first, then the things that work with it.
Real ground coffee, not powder
Immunity Mushroom Coffee. $18.99, or $16.14 on subscription.
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