This herbal coffee combines roasted carob, chicory root, and ramón seed with 600 mg of ashwagandha root and 300 mg of wild-harvested chaga extract, finished with a butterscotch cream flavor and a touch of date sweetness.
Brew it like ground coffee in a drip machine, French press, moka pot, or espresso machine — each 10 oz bag yields about 28 cups, and it's naturally caffeine-free, Kosher, and gluten-free certified.












