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La Bae Mushroom coffee is a speciality coffee beverage that combines ground Arabica & Robusta coffee beans with powdered mushrooms, typically varieties like Lion's Mane, Chaga, Turkey Mushroom, Milky and Oyster.
One of the main active ingredients in mushroom coffee is beta-glucans, a type of complex carbohydrate that is believed to have immune-modulating effects. Other potential active ingredients include antioxidants, ergothioneine, and triterpenoids. The main health benefits include aiding in digestion and curing stomach ailments, acts as a vitamin powerhouse and superfood (Potassium, Calcium, Magnesium, Vitamin B2, D2, Nia Cin and Fibers & Amino acids).
La Bae Mushroom coffee is made by brewing the mixture of best quality Arabica ground coffee beans and organically sourced mushroom powder. The mixture composition is maintained at 30% Arabica Coffee and 70% Mushrooms, thereby resulting in lower caffeine concentration and increased health benefits of Mushrooms. It can be enjoyed hot or cold, and can be prepared using a variety of brewing methods including drip, pour-over, French press, and espresso.
From the mere idea of providing assistance to mushroom cultivators and reintroducing the benefits of mushrooms to the daily diet, Mr. Lalu walked his dream of producing a mother brand called "Chef Bae" that focuses on producing value-added products with mushrooms.
Though the idea of merging it with coffee is like stardust, converting it into reality was a challenge due to its limited availability and practicality. With proper assistance from the Kerala Agriculture University (KAU) and constant research on the health aspects, Lalu created a magical product that now has significant demand in the Middle East and Europe.
We are the first in the Kerala market to be involved in mushroom growing and value-added ventures in the agricultural sector. La Bae mushroom coffee contains mushrooms, collected from Haryana and Orissa, and a portion of Wayanadan Arabian coffee content. The only challenge that still prevails is the limited availability, which we can overcome by educating youngsters and training housewives in mushroom production.
Our founder, Mr. Lalu Thomas, had long dreamed of producing name-brand mushrooms in Kerala. This dream began as a small-scale mushroom cultivation business with the assistance of KVK, Kollam. But with the proper mentorship of the Kerala Agricultural University and our expert team of seasoned businesspeople, we are planning to bring in varieties of consumables, thereby nurturing and getting the most out of the mushrooms.
• Making mushrooms accessible for our housewives and families to feel the health benefits of this natural delicacy.
• Creating employment opportunities.
• Increase the output of mushrooms and make them more widely available as value-added products.
• Work with regional dairy, cocoa, coffee, coconut, and other product producers to obtain all of our raw materials locally.
1. Harvesting: Coffee berries are harvested by hand or mechanically when they are ripe. The berries are typically picked from the branches of the coffee plant using a tool such as a picker or shears.
2. Wet processing: In wet processing, the coffee berries are first soaked in water to remove the outer layers of the berry, including the skin and the pulp. The beans are then separated from the rest of the berry using a process called "floating," in which the beans float to the top of the water while the other parts of the berry sink to the bottom.
3. Drying: The wet coffee beans are then dried to reduce their moisture content. This can be done using a variety of methods, including sun drying, mechanical drying, or a combination of the two.
4. Hulling: The dried coffee beans are then hulled, or stripped of their outer layers, to reveal the inner coffee bean.
5. Grading and sorting: The hulled coffee beans are then graded and sorted according to size, shape, and quality.
6. Roasting: The graded and sorted coffee beans are then roasted to develop their flavor and aroma. The roast level can vary depending on the desired flavor profile.
7. Packaging: The roasted coffee beans are then packaged in bags or containers for transport or storage.
• Improved immune function: Some types of mushrooms, such as reishi and chaga, are believed to have immune-boosting properties. Adding mushroom powder to coffee may therefore help to support the immune system.
• Enhanced antioxidant content: Coffee is already a rich source of antioxidants, which are compounds that help to protect the body's cells from damage caused by free radicals. Some types of mushrooms are also high in antioxidants, so adding mushroom powder to coffee may further boost its antioxidant content.
• Reduced inflammation: Some studies have suggested that certain types of mushrooms may have anti-inflammatory properties, which could help to reduce inflammation in the body. Inflammation is a contributing factor to many chronic diseases, so reducing it may have a positive impact on overall health.
1. PACE - Promotion of Agriculture through Commercialization and Entrepreneurship
(Kerala Agriculture University)
2. Training on mushroom cultivation
(Kerala Agriculture University)
3. Value Addition of Mushroom
(Kerala Agriculture University)
4. Technology Clinic on Food Processing and Allied Technology
(Government of Kerala, DIC)
5. Technology Clinic on Packaging and Allied Technology
(Government of Kerala, DIC)
6. Technology Clinic on Digital and Online Marketing
(Government of Kerala, DIC)
7. Startup company under Kerala startup mission
8. Recognised startup by the department for Promotion of Industry and Internal Trade
9.Food Safety and Standards Authority of India License
10. Registered member of the Coffee Board
11. Registered member of the Agricultural andprocessed food products export development authority
12. Certified by the Ministry of Micro, Small and Medium Enterprises (Government Of India)
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