HoReCa - Cafes, restaurants, hotels
Together with Coffeedesk we launched in autumn 2024 the first line in Polish specialty coffee at this scale: Holistic Cacao and Faster Brew — coffee and cacao with functional mushrooms. Globally, the mushroom coffee category is growing from 3.23 billion USD in 2025 to a projected 5.56 billion USD by 2035 [Precedence Research 2025]. In Poland most mushroom propositions on cafe menus are still a novelty, and the extracts offered by cafes are far from premium. We work the other way round: fruiting-body extract, standardised on β-glucans. A HoReCa customer who knows coffee profiles sees that difference from day one.
Recommended species
- Lion's Mane
- Reishi
- Chaga
- Cordyceps militaris / sinensis
What we offer
- 10:1 fruiting-body extract, standardised on more than 30% β-glucans (EUROFINS lab), no maltodextrin, tested for heavy metals and pesticides
- COA per batch and technical specification for food safety documentation
- Proposed menu descriptions for the drink, compliant with food law (no health claims)
- Social media materials, neutral and reviewed by compliance
- Packaging under your own brand (sachets, sticks with your logo) for the retail line
- The PRIME line as a ready extract at the highest concentration for signature drinks, the LONGEVITY line as the retail-shelf product
- Compliance consulting: how to describe the drink and the product on the menu in line with food law (EU Reg. 1924/2006). Full FAQ: /en/compliance/
- Barista training: a short session on how different mushrooms behave in liquids at different temperatures and pH, when to add the extract, what to avoid
Two cooperation models
1. New item on the menu. You introduce a signature drink to your menu based on our extract: Lion’s Mane in a latte, Reishi in cacao, Cordyceps as an espresso shot, Chaga as an infusion. The PRIME line works as a ready-made extract at a higher concentration.
2. Distribution inside the cafe. You sell our products from the shelf: capsules, drops, powders in two strengths (PRIME and LONGEVITY). A specialty cafe customer often looks for the same qualities in mushrooms as in coffee: a known source, a transparent process, a selected raw material.
Both models can be combined, and that usually delivers the best result. The menu drink builds awareness; the shelf closes the take-away sale.
Benchmark: Coffeedesk
We work with Coffeedesk, one of the strongest specialty coffee players in Poland. For us it is confirmation that the product holds up in a segment where the customer knows quality and asks for it. For you it is a decision shortcut: if Aloha Fungi mushrooms made it into Coffeedesk’s offering, they will probably hold up on your menu too.
Full case study: Coffee with functional mushrooms — what working with Coffeedesk taught us →
How we use each species
- Lion’s Mane — pairs well with lattes and milk-based drinks, mild profile
- Reishi — slightly bitter note, sits well in cacao and infusions
- Chaga — works with dark-roast espresso, performs well in cold brew
- Cordyceps militaris / sinensis — a portion in an espresso shot or in a pre-workout latte
How to start cooperation
- Write to us and briefly describe your cafe and the model you are interested in (menu drink, shelf, both).
- We send samples of the extracts and recommendations on proportions for specific drinks.
- We agree on terms — the first minimum order is low, so you can test it in your cafe’s real traffic.
Working in the "horeca - cafes, restaurants, hotels" segment?
Write a short note about your project — we'll come back with a concrete proposal on species, form and logistics.