Yes. All of our mushrooms, except Chaga, are cultivated on our farm in Nā‘ālehu. We use a local, renewable substrate made from macadamia husks and coffee parchment; and utilize vertical farming methods to maximize sustainability and efficiency. Our Chaga is sustainably wild harvested from cold-climate forest ecosystems.

Our extracts are versatile and easy to use. They can be taken sublingually (under the tongue), added to coffee, tea, juice, or smoothies, and even incorporated into cooking or baking. A full dropper is the recommended dose, though you may adjust the amount to fit your needs. ● Lion’s Mane – Best taken in the morning for focus and energy. ● Red Reishi – Recommended at night for relaxation and better sleep. ● Chaga & Oyster – Suitable any time of day.

We use 100% whole fruiting body for all of our tinctures. This ensures a full-spectrum, potent extract with no fillers. Many mycelium-based extracts contain grain (the material the mycelium grows on), which can dilute potency. Our tinctures contain only pure mushroom fruiting bodies.

Tinctures provide a concentrated and convenient way to access the compounds of mushrooms. While eating fresh mushrooms is healthy and encouraged, tinctures deliver a potent dose in just a small amount.

● Dried/Dehydrated Mushrooms – Rehydrate in water for 5–10 minutes, then cook as you would with fresh mushrooms (e.g., stir-fries). They can also be added directly to soups and stews. ● Powdered Mushrooms – Sprinkle into soups, salads, or other dishes for added nutrition and umami flavor. Lion’s Mane powder can even be mixed into coffee grounds before brewing. Only ¼ teaspoon per serving is needed.

Yes. Lion’s Mane pairs especially well with coffee, enhancing focus and providing a natural energy boost to start the day.

A substrate is the material mushrooms grow on. We choose to use local, renewable agricultural byproducts (like macadamia husks and coffee parchment) to support sustainability and minimize environmental impact. This practice keeps resources in a closed loop on our island and avoids the carbon cost of importing substrates. In contrast, the commonly used Master’s Mix (a blend of hardwood sawdust and soybean hulls) can raise ecological concerns, depending on how the wood and soy are sourced. By using local materials, we not only repurpose byproducts but also reduce shipping and environmental strain.

Small-batch mushroom farming means cultivating mushrooms in limited quantities rather than through large-scale industrial operations. This approach has several benefits: 1. Sustainability – Uses fewer resources and repurposes local byproducts. 2. Local Food Resilience – Increases community food security with fresh, nutrient-dense mushrooms. 3. Accessibility – Lower startup costs make small-batch farming available to farmers and entrepreneurs. 4. Quality & Freshness – Mushrooms are delivered at peak flavor and nutrition, unlike mass-produced mushrooms shipped long distances.

We use primarily Hawai‘i-grown ingredients. The only exception is the small amount of rice bran we include in our substrate to support mushroom growth and ensure healthy yields.

A dual-extracted mushroom tincture is made using both alcohol and hot water to capture the full spectrum of beneficial compounds. This method is particularly important for mushrooms with tough cell walls, such as chaga, reishi, lion’s mane, and turkey tail. The process involves two complementary steps: Alcohol Extraction (Ethanol): Draws out non-water-soluble compounds, including triterpenoids (e.g., ganoderic acids in reishi), sterols, and essential oils. Hot Water Extraction (Decoction): Pulls out water-soluble compounds, primarily beta-glucans and other polysaccharides. Once complete, the two extracts are combined into a single tincture. The result is a more bioavailable and comprehensive product compared to single-method extracts. Dual-extracted tinctures are considered the gold standard.