Chaga (Inonotus obliquus) is a slow-growing forest fungus, traditionally prepared with patience and used as part of long-term routines rather than quick fixes. Cacao and coffee, by contrast, have always belonged to moments of warmth, familiarity, and quiet indulgence — grounding rituals as much as flavours.
This blend brings those worlds together.
Wild Scottish Chaga is combined with ethically sourced coffee and raw cacao, creating a powdered preparation that feels rich and familiar without tipping into excess. The cacao adds depth and softness, the coffee brings warmth and body, and the Chaga sits underneath it all — steady, earthy, and unhurried.
Traditionally, Chaga was simmered or infused gently, allowing time to do the work. Here, that same slow philosophy is adapted into a more accessible form — one that fits easily into everyday rhythms while still rewarding a pause.
On paper, this blend is a food supplement.
In practice, it leans toward comfort, routine, and moments that don’t need to be rushed.
We’ll let the label do its job.
You can do the rest.
Prepared in small batches with simple ingredients, Chagaccino is for those who like their routines grounding, familiar, and just a little bit comforting — without pretending to be anything more complicated than that.
Wild Scottish Chaga (Inonotus obliquus), ground coffee (ethically sourced), raw cacao powder
Add 2–4 teaspoons of the blend to hot water using a cafetière. Allow to steep for 3–5 minutes, then strain.
Preparation method provided for convenience only.
• Sold as a food supplement
• Made in small batches
• Rich, grounding, and gently indulgent 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 these ingredients in more depth, including identification, traditional use and modern research context, see our full Forager’s Guide to Chaga or Raw Cacao.
Chaga (Inonotus obliquus) is a slow-growing forest fungus, traditionally prepared with patience and used as part of long-term routines rather than quick fixes. Cacao and coffee, by contrast, have always belonged to moments of warmth, familiarity, and quiet indulgence — grounding rituals as much as flavours.
This blend brings those worlds together.
Wild Scottish Chaga is combined with ethically sourced coffee and raw cacao, creating a powdered preparation that feels rich and familiar without tipping into excess. The cacao adds depth and softness, the coffee brings warmth and body, and the Chaga sits underneath it all — steady, earthy, and unhurried.
Traditionally, Chaga was simmered or infused gently, allowing time to do the work. Here, that same slow philosophy is adapted into a more accessible form — one that fits easily into everyday rhythms while still rewarding a pause.
On paper, this blend is a food supplement.
In practice, it leans toward comfort, routine, and moments that don’t need to be rushed.
We’ll let the label do its job.
You can do the rest.
Prepared in small batches with simple ingredients, Chagaccino is for those who like their routines grounding, familiar, and just a little bit comforting — without pretending to be anything more complicated than that.
Wild Scottish Chaga (Inonotus obliquus), ground coffee (ethically sourced), raw cacao powder
Add 2–4 teaspoons of the blend to hot water using a cafetière. Allow to steep for 3–5 minutes, then strain.
Preparation method provided for convenience only.
• Sold as a food supplement
• Made in small batches
• Rich, grounding, and gently indulgent 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 these ingredients in more depth, including identification, traditional use and modern research context, see our full Forager’s Guide to Chaga or Raw Cacao.
