Smooth, creamy chocolate goodness blended with premium Organo™ coffee make this a decadent treat you can enjoy every day.
Organo™ Gourmet Café Mocha is a delicious treat that combines the rich, smooth flavor of chocolate in a creamy cup of premium coffee, with Ganoderma lucidum. Smooth and satisfying, it’s a delicious way to start your day, or have as an after dinner drink or mid-afternoon pick me up.
Perfect combination of chocolate and coffee
Enjoyable anytime of the day
Features organic Ganoderma lucidum
WHAT IS IT?
A delicious and decadent treat, Organo™ Café Mocha features a smooth tasting coffee blended and balanced with creamer and a sweet flavor. It’s enhanced with a mild, nutty back note of flavor from the amazing Organic Ganoderma lucidum mushroom.
Coffee –instant rich, and full tasting coffee is mellowed with the sweetness of creamer and cocoa for a smooth and delicious treat.
Cocoa powder – has a complex flavor to help emphasize the robust chocolatey notes. With naturally occurring polyphenols, antioxidants that support good health, including heart health, brain health, and gut health. Many say chocolate helps create a ‘happiness’ feeling in the body and brain.
Fiber – each Café Mocha has 3 gr of fiber.
Organo™ Café Mocha provides coffee with cocoa powder, and ganoderma which naturally contains fiber.
Ganoderma lucidum – also known as the red Reishi mushroom, this mild flavor adds a note of depth to the coffee flavor, and brings its own benefits. Ganoderma mushrooms provide triterpenoids ,and amino acids. Ganoderma mushrooms are ‘adaptogens’.
Ganoderma lucidum has been used in traditional Asian culture for thousands of years. The name Ganoderma lucidum means “spiritual potency”, while the Japanese name Reishi can be translated as “King of Herbs”.
Creamer – adds a hint of sweetness and creamy flavor.
DID YOU KNOW?
Chocolate contains flavanols, which are a type of plant nutrient found in many foods and drinks, such as tea, red wine, blueberries, apples, pears, cherries, and peanuts. They are particularly abundant in the seeds of the cacao tree—cacao beans. Fermenting, drying, and roasting cacao beans yields cocoa powder, which is used to make chocolate. Flavanols have been studied for many years for their benefits.
Theobroma cacao is the scientific Latin name given to the cacao trees which translates to “cacao, food of the gods”. It takes 3 to 5 years before the cocoa tree bears fruit. Each tree produces around 1,000 beans a year. Every stage of cocoa production is done by hand: planting, irrigating, harvesting, fermenting and drying.
HOW TO USE IT
Empty 1 sachet into your favorite cup, fill with hot water, stir and enjoy!
Can also be mixed, and then add ice for a creamy cool coffee treat.
6 oz. (170 mL) – Rich and flavorful
8 oz. (225 mL) – Smooth and creamy
10 oz. (285 mL) – Light and flavorful