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Asheville, NC
USA

828-318-4511

Mobile Elixir Bar and Bioregional Apothecary

Coffee Break, Pura Vida

 

history

The coffee plant, which was discovered in Ethiopia in the 11th century, has a white blossom that smells like jasmine and a red, cherry like fruit. Coffee reached North America in 1668 and soon after the first coffee house opened in 1669 in New York City.

The coffee plant is said to have had its rise in the classical period of Arabian medicine. A native of Raj in Persian Irak by the pen name of Razi (850-922) was the first to treat medicine in an encyclopedic manner. He is also said to be the first writer to mention coffee. A philosopher and astronomer, who followed the doctrines of Galen and sat at the feet of Hippocrates, he used the quaint language of Dufour to explain the medicinal qualities of coffee here: 

As to the choice thereof, that of a lemon color, light, and of a good smell, is the best; the white and the heavy is naught. It is hot and dry in the first degree, and, according to others, cold in the first degree. It fortifies the members, it cleans the skin, and dries up the humidities that are under it, and gives an excellent smell to all the body.

Chicory / Cicorium Intybus

process

In those early days it appears that coffee was prepared in two ways; one in which the decoction was made from the hull and the pulp surrounding the bean, and the other from the bean itself. The roasting process came later and is an improvement generally credited to the Persians.

Coffee Pura Vida connects us back to the early roots of coffee production, pre roasting era. It also questions our dependency on this plant as a society, who carries a lack of education around the history and aesthetics of the plant itself.

The concept of "whole foods" speaks loudly to us so we explored what coffee in its more natural state provides for the body. Green coffee, in its whole food form, contains a nutrient dense and antioxidant rich meal for the nervous sytem. The energy is clean and undisturbed by a spike and a crash. Being lightly processed vs a full-bodied fermentation, green coffee has a mild earthy taste and is commonly consumed today as a supplement or as a powder whisked into beverage form.

To localize our efforts we ethically forage reishi mushrooms and chicory root right here in town from the summer into fall. We then decoct these plants in local spring water for several hours until we have a nutrient dense broth that tastes almost identical to a dark roast coffee. 

We then whisk the green coffee powder into this decoction, thus creating a hot and steamy cup of old school medicine that predates the prejudice of the church.

 

Read more about the early history of coffee drinking here: 

Coffee in the Near East in the early centuries-Stories of its origin-Discovery by physicians and adoption by the Church-Its spread through Arabia, Persia and Turkey-Persecutions and intolerances-Early coffee manners and customs

ingredients

  • Local, Blue Moon spring water
  • Locally foraged chicory root
  • Locally foraged Reishi mushroom
  • Costa Rican green coffee

key notes

  • Heart opening and grounding
  • Energizing and stimulating
  • Antioxidant rich
  • Adaptogenic
  • Blood and liver cleansing
  • Whole food coffee supplement