Bolivia has been overlooked. Magic Munch exists to end that.

Bolivia produces extraordinary agricultural products. Coffee and chocolate among them, grown at extreme altitude in terroir enriched by the Andes, with flavor profiles that deserve to be known globally. Almost no one outside Bolivia knows this.

Magic Munch was built to change that, and to solve a second problem at the same time.

Our Mission: Why Magic Munch Exists

Magic Munch brings together a chef's attention to flavor, a culinary nutritionist's approach to formulation, and a commitment to testing. Built by a founder with 14 years of formulation expertise, it showcases single-origin Bolivian beans alongside thoughtfully chosen mushroom extracts.

We exist to:

1. Remove the mental friction standing between people and their forward momentum, by supplying efficient and well-formulated products, and
2. To showcase Bolivian coffee in the United States market.

Read how Magic Munch came about below, who formulated, and why we are different from the rest :)

The Coffee Shop with No Bolivia

Mario Limaduran, our founder, was born in La Paz, Bolivia. In 2006, he arrived in Irvine, California with his twin sister and mother. Dual citizens and immigrants, starting over from scratch.

In 2009, he visited his sister at Cornell University in Ithaca, New York. He walked into a coffee shop and read the menu board: Ethiopia, Colombia, Guatemala, Kenya, Brazil. No Bolivia.

He knew Bolivian coffee was exceptional. That gap on the board was the seed of this company.

The timing was not right, for him or for the Bolivian coffee industry. So he spent the next years building the capability set this company would require.

The Kitchen and the Classroom

Mario got a Bachelor's in Science in culinary arts and culinary nutrition at Johnson & Wales University in Denver, graduating summa cum laude, 2014.

He worked in professional kitchens, including Michelin-starred restaurants in Los Angeles where precision is not optional. He held performance nutrition roles at EXOS and UFC, cooking for elite professional athletes. At Trifecta Nutrition, the largest organic meal prep company in the United States at the time, he served as Director of Culinary and Product Innovation and Executive Performance Chef, leading formulation and product development for a national client base, with a high focus on sports and professional athletes.

In that world, dosing, bioavailability, and the functional properties of ingredients were not marketing language. They were operational decisions with measurable health outcomes.

That background changes the questions you ask. Not "does it taste okay?" That's the bare minimum; but rather: "is the dose high enough to matter? Is this the right species? Does the extraction method preserve the active compounds? Is there third party lab data?"

The $80,000 Lesson

Between culinary school and this launch, Mario lost $80,000 in a real estate investment, his first at bat in the entrepreneur world. He attributes it to failing to prepare properly and have a solid business plan in place.

At the time, he was earning $1,800 a month working at a Michelin two-star restaurant in Los Angeles. He had two panic attacks. He went through the biggest stressful period of his life. It took five years to pay it off.

Trifecta Nutrition was the job that funded the payoff. It also provided the commercial food manufacturing experience behind Magic Munch's operational foundation.

Magic Munch was built specifically against the mistake that caused that loss. Every figure in the business traces to a verified source. No number is published that cannot be checked. Every financial decision is calculated, and the product is well developed. The $80k loss proved to be the greatest gain in experience and knowledge he could have to set his future entities for success.

The Problem with Mushroom Coffee

Mario watched mushroom coffee grow in popularity in the United States. Too often, the products he tried fell short of what he wanted: good coffee flavor, clear ingredient identities, and testing he could inspect.

From 2024 to 2025, he tried every mushroom coffee product he could find. None of them met his standards for taste or dosage.

Going Back to Bolivia

In 2025, Mario imported Bolivian chocolate to test the supply chain. In a trip back to visit family during this time, he built a direct trade relationship with Buena Vista, Bolivia's premier specialty coffee producer.

He traveled to Santa Cruz, Bolivia. With the help of Buena Vista, he cupped five coffees. He brought three back to Denver. He worked with Kevin, our roaster, to select the one that would stand alone as exceptional coffee and still pair with the functional mushroom extracts without compromise.

A real pairing, not a workaround.

What Was Built

Magic Munch brings culinary care and published testing to mushroom coffee. It showcases a coffee origin the world has overlooked and returns a share of every sale to the communities that grow it.

Exceptional coffee. Two clearly identified mushroom extracts. Results you can inspect.

• Lion's Mane (Hericium erinaceus) and Turkey Tail (Trametes versicolor (Coriolus)) 1:1 fruiting-body extracts, without mycelium fermented grain.
• Single-origin Bolivian coffee, cup score 85 to 87, grown at 1,400–1,600 meters above sea level in Caranavi.
• Mushroom extracts that are Certified Organic, Non-GMO, Kosher, and Halal. The coffee is not certified organic.

Functional Compounds, Simply Explained

Beta-glucans — approximately 823 mg: Mushroom compounds studied for immune support and their potential role in gut health. Calculated from the initial finished dry blend's lab-tested concentration of 4.57%.

Erinacine C — 131.4 micrograms (0.1314 mg): A compound associated with Lion's Mane (Hericium erinaceus), investigated for its role in nerve growth factor, a protein involved in nerve-cell growth and survival.

Adenosine — approximately 0.84 mg: A naturally occurring compound involved in sleep signaling and blood-flow regulation. Its presence does not mean this coffee improves sleep or counteracts caffeine.

Adenine (hemisulfate) — approximately 1.14 mg: Adenine is a building block used to make ATP, the molecule that supplies energy to cells. The sample result is reported as adenine (hemisulfate).

All amounts are calculated per 18 g dry serving from the initial finished-blend beta-glucan test and the published R&D sample COA for the other compounds. They are not measurements of brewed coffee or proof of health benefits from this product. Explore our Lab Results for the testing details, without exact blending proportions or production instructions.

1% of Every Sale

Magic Munch is a for-purpose company, and commits 1% of gross revenue to Proyecto Solidario, which supports communities in Bolivia. Proyecto Solidario is a non-profit founded by one of Mario's mentor's in Santa Cruz, Bolivia. This project aims to help underserved communities that need help with basic items, like school utilities, upgrades to school's facilities, and warm meals.

Meaning, every order not only helps a community in need, it also heightens the livelihood of a community where the coffee comes from.

This is connected to the origin story and the direct trade relationship. Bolivia gave us the coffee. We give back to Bolivia.

Lab Report: Read the lab report

FAQ: Read the FAQ

Shop: Shop Mushroom Coffee

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