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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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