Some routines don’t need reinventing — just gently rebalanced.
Chaga (Inonotus obliquus) is a slow-growing forest fungus, traditionally prepared patiently and returned to regularly rather than used for quick results. Coffee, on the other hand, has always been about rhythm: the familiar pause, the smell, the warmth of a mug held between both hands.
This blend brings the two together without drama.
Wild Scottish Chaga is combined with ethically sourced ground coffee, creating a simple preparation that feels familiar while quietly shifting the tone of the ritual. The result is steady and grounding in character, with the recognisable depth of coffee softened by Chaga’s slower, earthier presence.
Traditionally, Chaga was simmered or infused gently over time. Here, it’s prepared in a more modern, everyday-friendly form — not rushed, just adapted.
Officially speaking, this product is not a drink.
It is a food supplement with a suggested preparation method involving hot water.
The kettle, however, remains unconcerned.
Prepared in small batches using uncomplicated ingredients, this blend is for those who enjoy familiar routines, just with a little more intention — and slightly less hurry.
Loose leaf - Optional compostable teabags
Wild Scottish Chaga (Inonotus obliquus), ground coffee (ethically sourced)
Add 2–3 teaspoons of the blend to hot water using a cafetière, filter, or teabag. Allow to steep for 3–5 minutes, then strain.
Preparation method provided for convenience only.
• Sold as a food supplement
• Made in small batches
• Familiar, grounding, and gently steadying in character
• Prepared using simple, considered methods
Food supplements should not be used as a substitute for a varied diet. Not intended to diagnose, treat, or prevent disease.
To explore chaga in more depth, including identification, traditional use and modern research context, see our full Forager’s Guide to Chaga.
Some routines don’t need reinventing — just gently rebalanced.
Chaga (Inonotus obliquus) is a slow-growing forest fungus, traditionally prepared patiently and returned to regularly rather than used for quick results. Coffee, on the other hand, has always been about rhythm: the familiar pause, the smell, the warmth of a mug held between both hands.
This blend brings the two together without drama.
Wild Scottish Chaga is combined with ethically sourced ground coffee, creating a simple preparation that feels familiar while quietly shifting the tone of the ritual. The result is steady and grounding in character, with the recognisable depth of coffee softened by Chaga’s slower, earthier presence.
Traditionally, Chaga was simmered or infused gently over time. Here, it’s prepared in a more modern, everyday-friendly form — not rushed, just adapted.
Officially speaking, this product is not a drink.
It is a food supplement with a suggested preparation method involving hot water.
The kettle, however, remains unconcerned.
Prepared in small batches using uncomplicated ingredients, this blend is for those who enjoy familiar routines, just with a little more intention — and slightly less hurry.
Loose leaf - Optional compostable teabags
Wild Scottish Chaga (Inonotus obliquus), ground coffee (ethically sourced)
Add 2–3 teaspoons of the blend to hot water using a cafetière, filter, or teabag. Allow to steep for 3–5 minutes, then strain.
Preparation method provided for convenience only.
• Sold as a food supplement
• Made in small batches
• Familiar, grounding, and gently steadying in character
• Prepared using simple, considered methods
Food supplements should not be used as a substitute for a varied diet. Not intended to diagnose, treat, or prevent disease.
To explore chaga in more depth, including identification, traditional use and modern research context, see our full Forager’s Guide to Chaga.
