Imunika

“Mushroom coffee" is a type of functional coffee that contains adaptogens, mushrooms, or other mushroom-based supplements that aim to provide a health benefit boost. However, in my experience, most mushroom coffees aren’t specialty grade and/or they have these supplements mixed into the grounds in powder form or soaked into the beans, which affect the flavor in a very bad, no good way. The last time I tried mushroom coffee from another leading brand, I couldn’t stomach it. It tasted like dirt. As someone who wants to enjoy her coffee, it’s an automatic no-go for me, even if I’m interested in the benefits of a daily mushroom supplement.

But Imunika’s coffees are a co-ferment, meaning, the beans (Direct Trade from smallholder farms in PNG) spend 4 weeks in Korea being treated to their exclusive beta-glucan complex made from 7 types of organic, locally-sourced mushrooms, including Lion’s Mane, Reishi, and others. I’ve only seen co-fermentation enhance flavors, but if flavor compounds can carry over, why not other types of compounds? Imunika’s coffees boast 500mg of beta-glucan per cup, which is well within the daily supplement recommendation. Amazing. After fermentation, they’re shipped to their roasting partners Seattle, freshly-roasted, and sent all over the country. But what about the most important part? The flavor??

Jinhu Park, founder, fermentation expert, and Cornell alumnus (my son's school! go big red!) has taken his coffees all over the specialty scene, from World of Coffee in Copenhagen to the SCA expo in Portland, and he graciously sent me samples to taste. No surprises here – I can’t stop drinking them. They taste like everything I want from a nice, classic PNG cup. The fermentation method softens and improves the profile, as well as lowering the caffeine content. Both these coffees are soft and creamy, sweet, with a base like chocolate-flavored soy milk, toasted caramel, and some berry tones throughout. They have two roast profiles, Red (lightish) and Black (darkish), both of which are super versatile and make a lovely pourover, drip, or, thanks to their medium-ish roast and creamy body, a killer espresso!

There’s so much to say about these coffees but, long story short, we’re really excited to invite Imunika into the Bean Box tribe. Like the coffee version of visiting a Korean spa, Imunika is a very special, luxury coffee experience you just can’t find anywhere else. This is a really fascinating innovation in specialty coffee, and if this is something you’ve been curious about, I invite you to try their delicious coffees for yourself!

Our story began with loss. In 2020, our founder lost his younger brother, Sean, to cancer—far too early, and just as the pandemic was taking hold. That experience became a turning point—a moment that revealed how health is both deeply personal and universally vital. Using what we knew best—fermentation—we channeled that loss into building a way to integrate the whole-body benefits of powerful mushrooms into something people already love: coffee.

We spent years perfecting a 4-week bio-fermentation process that reinforces each green bean with our patented 7-mushroom beta-glucan complex. The result? Reduced bitterness, lower acidity, and up to 500mg of beta-glucans per serving—supporting gut health, immune function, and smooth, sustained energy.

Naturally low in caffeine, our coffee delivers focus and calm without the jitters, crashes, or acid discomfort—making it the perfect first cup for those who want both wellness and flavor in one ritual.

Once fermented, the beans are roasted in small batches by our artisan partner in Seattle. Together, we’ve crafted roast profiles that preserve origin clarity while enhancing sweetness, body, and balance—approachable for casual drinkers, satisfying for seasoned coffee lovers.

We’re proud to be the first functional specialty coffee ever listed on Bean Box. For those who care about what they put into their bodies but won’t settle for less in their cup—this is for you.

Love yourself with Imunika. Because you are what you sip.