All our products come from fungi cultivated and harvested in our own inoculated substrate blocks, and every stage of the process, from liquid mycelium cultivation to the final extract, takes place on our farm in Buen Paso, Tenerife. This allows us to guarantee 100% organic and high-potency products, free from contaminants, additives, or fillers.

The process begins in our inoculation lab, where we maintain liquid mycelium cultures for each variety and expand them onto sterilized organic grain. We then prepare substrates with a balanced blend of hardwood chips, organic wheat bran, and filtered water, packed into filter bags that are sterilized at 121°C for three hours.

Each bag is inoculated under controlled laboratory conditions, transferred to our incubation rooms, and then to the fruiting rooms, where we control temperature, humidity, light, and CO₂ until harvest. The mushrooms are sold fresh as culinary mushrooms or processed into functional products.