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Coffee-alternative maker, Rasa, has launched two new mixes, Classic Rasa and Café Rasa, with adaptogenic herbs and mushrooms instead of caffeine. Classic Rasa is made with roasted chicory and burdock root and date seed to create a dark, rich, sweet blend, with adaptogens: red asian ginseng, cordyceps, rhodiola, gynostemma, shatavari, and maca. Rasa CEO and founder, Lopa van der Mersch, said: “We believe Classic Rasa is the most coffee-like coffee alternative out there. I’m excited to see us enabling more use occasions, and these two new mixes open new channels of distribution and opportunity for everyone to drink Rasa.” Café Rasa blends freeze-fried coffee from Chiapas, Mexico, with adaptogens that are said to soften coffee's downsides whilst supplementing caffeine's fatigue-fighting abilities. Co-founder, Ben LeVine, added: “It took us years of development to crack the code on the trifecta of flavour, function and form. Our process includes brewing the herbs over several hours like a standard decoction – a process used for millennia – then drying it and granulating it to produce a supremely delicious, dissolvable, and bioavailable mix. There’s nothing like it in the industry.”