Not a coffee. Maca from the Peruvian Andes, naturally malty and nutty. For the mid-morning break and the mid-afternoon pause.
Macarena began at home in London. A way to keep the afternoon pause, without the caffeine.
It is made with maca, a root eaten in Peru for thousands of years. What started as a family’s three o’clock cup is now made in small batches in London.
Crudo, Old Street.
Macarena for cafés, delis and offices. One concentrate, made in small batches in London. Add milk, serve hot or cold.
The first five.
