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Smart Coffee · The R&D
A biochemist made this. Not a marketer.
Coffee, yerba mate, 2,000mg of lion's mane per cup. Engineered for focus.
Why this coffee?
Less noise.
more coffee.
Six reasons. None of them are aesthetic.
Roasted to order.
Most coffee on a shelf is months old. Ours leaves the roastery the day it's roasted.
Tested before
we roast it.
Every batch of green coffee gets third-party tested. Then we roast it.
No fluff shipping.
Order $30+ and shipping's on us. Same-day out the door.
Developed by
a biochemist.
Our founder spent more years in a lab than behind a counter. The roasts are carefully tracked.
Specialty grade only.
SCA 84+ beans only. Traceable to the farm or washing station.
Made in Miami.
Family-led roastery in Miami. The coffee that ships to you was roasted by people you can email back.
I'm a biochemist. So when I say we test every batch of green coffee, I mean it. We even have the lab report on the product page. We don't roast coffee to look good on Instagram. We roast it because it's good coffee.
Martin
Founder · Lionrush Coffee · Miami, FL
Why Smart Coffee
Three ingredients.
effective doses.
Most functional coffees put just enough of the active ingredient on the label to make a claim. The dose itself is too small to do anything in your body. The product gets sold on aesthetics, not pharmacology. You drink it, you feel nothing different, you keep drinking it because the marketing was good.
Smart Coffee is different because a biochemist designed it. The lion's mane dose is 2,000 milligrams per cup — a real, clinically-meaningful amount that supports memory, clarity, and sustained focus over time. Not a sprinkle. Not a gesture. A dose.
Real coffee. Real yerba mate. Real lion's mane. Real doses.
The yerba mate brings three different stimulants: caffeine, theobromine, and theophylline. They work together, not against each other. The coffee base is a Brazilian dark roast, full-bodied enough to carry the other ingredients without tasting medicinal.
It brews like coffee. Use it in your drip machine, your pour-over, your French Press, your Aeropress — the grind is medium and works for all of them. Not for espresso or moka pot — that needs a different grind. It tastes like coffee. The performance benefits arrive in the background while you drink it.
Nothing else on the shelf has this combination. We checked.
Format
Ground coffee
Coffee
Brazilian dark roast
Functional
Lion's Mane · 2,000mg
Mate
Caffeine + theobromine
How to brew it?
This is a serious
gourmet sh*t!
No ceremony. No mood lighting. Just the numbers that work.
Pour Over
1:16
32g coffee · 500g water
French Press
1:14
36g coffee · 500g water
Cold Brew
1:8
100g coffee · 800g water · 12hr
Aeropress
1:14
15g coffee · 220g water · 90s steep
Lab transparency
We test the green.
we publish the results.
Most brands tell you the story. We tell you the chemistry.
Every batch of green coffee we buy goes through an independent third-party lab before we roast it. We test for what the grocery shelf doesn't disclose. Then we publish it.
The full lab report for this batch is one click away.
Mycotoxins
Tested · Below detectable limits
Pesticide Residue
Tested · Below detectable limits
Heavy Metals
Tested · Below detectable limits
What the industry says. what's in the cup.
Myth:“Dark roast is just burnt coffee.”
Dark roast is a technique, not a failure. Done right, it caramelizes sugars and pushes the bean past the point where most chlorogenic acid breaks down — which is how you get the body classic espresso depends on.
Myth:“Good coffee is whatever the brand on the bag tells you it is.”
The bag is a marketing object. The bean inside it has its own truth — variety, region, altitude, process, roast date, lab results. We list those. Most brands list a story.
You can verify a fact. You can only believe a story.
Myth:“All coffee is fresh — it's shelf-stable.”
Coffee starts losing aromatics gradually after roasting. The grocery shelf doesn't print roast dates because it can't afford to. We print the roast date on every bag.
If a bag in your kitchen is more than two month old, it's not bad — it's just not as good as it was.
Myth:“Lab testing is overkill for coffee.”
Coffee is an agricultural product that goes through fermentation, drying, and global shipping. Mycotoxins, pesticide residue, and heavy metals are real possibilities. The grocery shelf tests for none of them. We do.
The certificate is on this page, one click away. Look at the receipts.
Myth:“Single origin is always better than a blend.”
Single origin is a kind of coffee. Blend is a kind of coffee. "Better" is a judgment about what you're trying to do.
Espresso wants body from one bean and brightness from another, blended carefully — single origin won't do that on its own. Pour-over lovers usually want the clarity of one place. Different problems, different answers.
Myth:“Subscription coffee is a gimmick.”
Subscription coffee is logistics. You drink coffee every week, we roast it every week, the math works. Our subscription saves you 20% and ships on Mondays at your desidered frequency — that's it.
No surprise products, no auto-billing tricks, no hidden upcharges. Cancel any time. It's a discount, not a trap.
Roasted in Miami. shipped same day.
That's the whole story. No costumes. No brunch. No filters. Just specialty beans, lab tested, roasted the day they ship.
Free shipping $30+ · 20% off subscriptions