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Everything about the most caffeinated leaf on Earth: its origin, its compounds and the ancestral tradition behind it.
Start here: what guayusa is, where it comes from and why it is unlike any other leaf.
Guayusa (Ilex guayusa) is a caffeinated holly tree native to the upper Amazon. Its leaves have been brewed for centuries as a naturally energizing infusion.
Almost exclusively in the Ecuadorian Amazon — Ecuador produces about 98% of the world’s guayusa, mainly in the provinces of Napo and Orellana.
Naturally smooth and slightly sweet, with no tannins — which means no bitterness, even if you over-steep it. Delicious hot or iced.
They are botanical cousins (both hollies), but guayusa is smoother, naturally sweeter and grows only in the Amazon. Many mate drinkers describe guayusa as a cleaner, softer cup.
The science of clean energy: caffeine, L-theanine, theobromine and antioxidants.
About 40 mg per 2 g serving — comparable to coffee when brewed strong — released gently thanks to its unique compound profile.
An amino acid that promotes calm focus. Combined with natural caffeine, it delivers alert, sustained energy without jitters or crash.
Theobromine (the feel-good stimulant in cacao), chlorogenic acids, and nearly twice the antioxidants of green tea.
Use 1–2 teaspoons per cup of hot water (not boiling), steep 4–7 minutes. For cold brew, steep overnight in the fridge. It never turns bitter.
The people and the ancestral tradition behind every cup.
The largest indigenous nationality of the Ecuadorian Amazon. Kichwa families have cultivated and brewed guayusa for generations — they are the heart of our supply chain.
The traditional pre-dawn gathering where families brew guayusa around the fire, share dreams and plan the day ahead — a living tradition of the Amazon.
Traditional Amazonian agroforestry plots where guayusa grows alongside native trees, food crops and medicinal plants — farming that regenerates the forest.
Direct trade with 100+ Kichwa families at fixed prices above the Fair Trade standard, plus technology transfer and reforestation of native species.
Insights on guayusa, functional ingredients, regenerative sourcing and product innovation.
