Not Coffee

Maca is a root vegetable that grows high in the Peruvian Andes at over 3,500 metres above sea level. In this extreme environment where few plants survive, maca has been cultivated for centuries by local farmers. The plant thrives in harsh conditions with intense sun, freezing cold, and thin air, which makes it one of the most unique crops of the Andes. 🥇 Quality Our extract is made from yellow (70%), red (20%), and black (10%) maca, the ratio in which they naturally occur. It is concentrated into a 5:1 extract, meaning five parts maca are processed into one part extract.

Lion’s Mane is a white mushroom with soft, cascading spines that resemble a lion’s mane. It grows on dead wood in forests across North America, Europe, and Asia. 🥇 Quality Our extract is made from the fruiting body (the visible part of the mushroom) and is cultivated on wood. Growing it on wood just like in nature keeps it pure, free from grain residues, and preserves more active compounds. Our Lion’s Mane contains at least 25% beta-glucans as well as other active compounds such as hericenones and hericenines.

Cordyceps sinensis is a unique mushroom that naturally occurs in the mountainous regions of Asia where it grows on caterpillars. Today cordyceps is cultivated under controlled conditions on a plant-based substrate. 🥇 Quality Our extract is made from the mycelium of Cordyceps. Mycelium is the underground growth network of a mushroom, similar to the roots of a plant. Our Cordyceps contains at least 8% mannitol (cordycepic acid) and 0.25% adenosine.

Chaga is a dark mushroom that primarily grows on birch trees in cold regions such as Siberia, Canada, and Scandinavia where it draws nutrients from the tree. 🥇 Quality Our Chaga grows wild on birch and is made from the fruiting body. Thanks to its natural growth on birch, it contains beta-glucans (≥8%) as well as unique compounds such as betulin.

Reishi is a woody mushroom that has been used in traditional Asian cultures for centuries. It grows on hardwood in forested areas and is recognisable by its reddish-brown, glossy surface. 🥇 Quality Our extract is made from the fruiting body (the visible part of the mushroom) and is cultivated on wood. Growing it on wood just like in nature keeps it pure, free from grain residues, and preserves more active compounds. In our Reishi these are mainly beta-glucans (≥45%).

Maitake is a fan-shaped mushroom that grows wild at the base of trees, particularly in mountainous forests in Japan, China, and North America. In Japan it is known as the “dancing mushroom” because people would dance with joy when they found it. 🥇 Quality Our extract is made from the fruiting body (the visible part of the mushroom) and is cultivated on wood. Growing it on wood just like in nature keeps it pure, free from grain residues, and preserves more active compounds. Our Maitake contains at least 18% beta-glucans, mainly in the form of D-fraction.

Ceylon cinnamon comes from the bark of the Cinnamomum verum tree, which mainly grows in Sri Lanka. Unlike cassia cinnamon, Ceylon has a subtle, warm flavour and naturally contains much less coumarin. 🥇 Quality Within Ceylon cinnamon, different quality grades exist based on the thickness, colour, and aroma of the bark. The thinner and more aromatic the bark, the higher the quality. Alba is the highest grade but is difficult to harvest and therefore very expensive. It is followed by the C, M, and H grades. We use only C-grade Ceylon for a warm, full-bodied flavour that fits perfectly in Not Coffee.

Himalayan salt is a pink salt sourced from ancient salt deposits in the Himalayan mountains. Unlike refined table salt, it undergoes minimal processing which allows it to retain traces of natural minerals such as magnesium and potassium, giving it its distinctive colour and mild flavour.

Rhodiola rosea is a plant that naturally grows in cold, mountainous regions of Europe and Asia. It grows mainly on rocky slopes where it adapts to the extreme conditions. 🥇 Quality Our extract is made from the root of the Rhodiola rosea plant, containing at least 3% rosavins and 1% salidroside.

Reb M is a sweetener naturally found in the leaf of the stevia plant (Stevia rebaudiana). It is one of the rarest components of the plant and has a mild, sugar-like taste without the bitter aftertaste often found in other forms of stevia. Because Reb M occurs naturally in very small amounts, it is produced via bioconversion. This means that components from the stevia plant are fermented using micro-organisms to create pure Reb M in an efficient and sustainable way. In Not Coffee we use Reb M to create a smooth, sweet taste without aftertaste or artificial sweeteners.