As an agronomist and zootechnical engineer by training, I have always had a bias to produce organic quality food sustainablably. We choose shiitake mushrooms (Lentinula edodes) for their advantage for health and their unique taste.

We choose to grow in only organic oak wood from the Northern  Portugal to provide the highest quality mushrooms and an organic certified laboratory that provides us with the highest quality mycelium using tradtional methods.

We set out to strive for production that is clean and focused on quality, using the best materials together with traditional ways of cultivation and sustainability, with specific equipment for the mushroom, from the cold camera to the drill bits imported from the japan made specifically for this purpose, so the focus is always on quality. The location was chosen for its natural qualities that allow a better management of resources and be in communion with the native fauna and flora that has not suffered any alteration or disturbance with our presence.