The ReishiSmooth Process
Mycelium plays a pivotal role in regulating ecosystems across the planet. From managing vegetative nutritional distribution to detoxifying and fortifying topsoil, this thin, filamentous tissue that comprises 99% of total mushroom biomass is an assiduous and unsung environmental hero. Modern day biotechnological applications of mycelium are growing, and MycoTechnology is the first company to take it to the food industry. The results are in and the implications are clear: mycelium not only holds promise as an untapped food source, it also makes some of our most common food and beverage staples healthier and tastier.
MycoTechnology has developed a proprietary method to naturally improve the flavor of Robusta and Arabica coffee at a low cost point called ReishiSmoothTM . The myceliation metabolizes compounds in green coffee beans that make the brew bitter and acidic, while simultaneously imbuing the bean with the essence of the mushroom, yielding a better tasting and higher value coffee.
MycoTechnology uses mycelium to digest the bitter compounds of green coffee beans to yield a better tasting and higher valued coffee. MycoTechnology is able to accomplish this without adversely impacting the quality of the bean.
Our approach is 100% natural and improves the taste of both Arabica and Robusta beans. Our unique strains of Mycelium are trained to digest the bitter compounds of green coffee beans resulting in a sweeter, fuller bodied, less acidic and more complex tastes. Our approach works quickly, can be adjusted to keep as much of the bitterness levels as desired.