The Road Linds Travels

Four Sigmatic was founded in 2012 by Tero Isokauppila from Finland. The company specializes in functional mushroom-based products, including Four Sigmatic mushroom coffee blends, various elixirs, lattes, proteins, supplements, and other functional beverages. Tero comes from a family with a farming background and a strong connection to the foraging and use of mushrooms seen in traditional Nordic culture.

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The company’s roots are in the founders’ fascination with the potential health benefits of mushrooms, particularly those used in traditional medicine. He believes mushrooms are the key to healthier, happier lives, and I won’t argue with that.

Four Sigmatic gained popularity for its innovative approach to incorporating mushrooms into everyday products. Four Sigmatic mushroom coffee is a unique blend combining the rich flavor of Arabica coffee beans with the potential health benefits of various mushrooms, such as lion’s mane, chaga, cordyceps, and reishi.

KEY POINTS ABOUT FOUR SIGMATIC MUSHROOM COFFEE

• Mushroom Varieties:
  • Lion’s Mane: Known for potential cognitive benefits, including improved focus and memory
  • Chaga: Contains antioxidants and may support the immune system
  • Cordyceps: Thought to enhance energy and endurance, commonly used in traditional Chinese medicine
  • Reishi: Known for its potential calming and stress-reducing effects

• Coffee Blend:
  • Four Sigmatic mushroom coffee usually combines Arabica coffee beans with powdered mushroom extracts. The goal is to provide the familiar taste and caffeine boost of coffee with additional functional benefits from the mushrooms.

• Functional Benefits:
  • Users of Four Sigmatic mushroom coffee may experience various benefits attributed to the mushrooms included in the blend. These benefits can include improved cognitive function, increased energy, and potential immune system support.

• Dual Extraction Process:
  • The company prides itself on using a dual-extraction process, employing both water and alcohol extraction methods, to ensure the effective extraction of beneficial compounds from the mushrooms.

• Quality Ingredients:
  • Four Sigmatic sources organic ingredients from reputable, sustainable suppliers and maintains transparency in its labeling and sharing of information about ingredient sources and the extraction process.

• Adaptogens:
  • Many mushrooms used by Four Sigmatic are considered adaptogens. Adaptogens are substances that may help the body adapt to stress and maintain balance.

• Herbs:
  • The company often includes adaptogenic herbs like ashwagandha or rhodiola, further promoting stress management and overall well-being.

STUDIES ON THE BENEFITS OF MUSHROOM COFFEE

While some scientific research supports mushrooms’ benefits, individual responses can vary, and additional research is necessary. Some people may enjoy mushroom coffee’s taste and potential health benefits, while others may prefer traditional coffee. As with any dietary change, moderation should be considered, and consulting with a healthcare professional is advisable, especially for those with specific health concerns or dietary restrictions.

With that said, one study suggests that incorporating Cordyceps into coffee may be a novel functional coffee,[1] while other studies have previously examined the antioxidant activity, anti-inflammatory, antibacterial, and anti-cancer effects of mushrooms.[2] The functional properties of Cordyceps were initially investigated in 1997 and 2002 and are acknowledged for their capacity to reduce blood pressure and inhibit conditions such as tuberculosis and asthma.[3] [4]

FOUR SIGMATIC MUSHROOM COFFEE FINAL THOUGHTS

The initial response to mushroom coffee is almost always: Ew, I don’t want to drink coffee that tastes like mushrooms! I can assure you that nothing about Four Sigmatic mushroom coffee tastes like mushrooms. And because they blend the benefits of these adaptogens with actual Arabica beans, I’m still receiving the caffeinated benefits of my morning java.

“Ew, I don’t want to drink coffee that tastes like mushrooms!”

Furthermore, Four Sigmatic mushroom coffee still smells like the heavenly aroma of the morning beverage we’re all so used to. I first became aware of mushroom coffee in early 2022. I had the pleasure of trying a few different brands and blends, eventually landing on my favorite: Four Sigmatic. I’ve served others a cup of this Joe in the morning, and they couldn’t tell the difference between mushroom coffee and regular coffee. Presently, I’m drinking and enjoying Four Sigmatic’s organic cold brew coffee grounds. As you can see, it has notes of dark chocolate (Mmm, my fave!) and nuts.

In conclusion, another notable feature of Four Sigmatic is its commitment to community and education. The company actively shares information about the benefits of mushrooms and adaptogens through various platforms, including a blog, fostering an environment of transparency and knowledge-sharing. While mushroom coffee may not be everyone’s preference, its low acidity and potential health benefits make it an intriguing option for those seeking a unique twist on their daily caffeine fix. And I can vouch, er, drink to that!

CITATIONS

[1] Song, Hyo-Nam. “Functional Cordyceps Coffee Containing Cordycepin and β-Glucan.” Journal of Food Science and Nutrition, vol. 25, no. 2, Korean Society of Food Science and Nutrition, June 2020, pp. 184–93. https://doi.org/10.3746/pnf.2020.25.2.184.

[2] Chun, Se Chul, et al. “Antioxidant Activity of Mushroom Extracts/Polysaccharides—Their Antiviral Properties and Plausible AntiCOVID-19 Properties.” Antioxidants, vol. 10, no. 12, Multidisciplinary Digital Publishing Institute, Nov. 2021, p. 1899. https://doi.org/10.3390/antiox10121899.

[3] Fukatsu, Takema, et al. “Isolation, Inoculation to Insect Host, and Molecular Phylogeny of an Entomogenous FungusPaecilomyces Tenuipes.” Journal of Invertebrate Pathology, vol. 70, no. 3, Elsevier BV, Nov. 1997, pp. 203–08. https://doi.org/10.1006/jipa.1997.4696.

[4] Jung, M-H., and G-S. Park. “Effect of Paecilomyces japonica and Cordyceps militaris powder on quality characteristics of bread.” JOURNAL-KOREAN SOCIETY OF FOOD SCIENCE AND NUTRITION 31.5 (2002): 743-748.