MISU
Rooted in Korea’s longstanding tradition of roasted grain drinks, MISU creates distinctive beverages with Korean heirloom grains and beans at their core.
Highlighting single varieties or unexpected pairings, each cup offers a contemporary gastronomic experience shaped by the relationships among producers, places, and people.
COFFEE
CREAMY COFFEE DRINK MIX
MISU COFFEE pairs a fair trade blend of instant and microground roasted Arabica coffee with roasted Ajukkari Bamkong, a Korean heirloom brown soybean.
Inspired by Korea’s beloved coffee mix, it delivers a smooth, rounded cup with deep roasted notes and warm nuttiness.
BOLD & CREAMY
A bold, creamy coffee with deep roasted notes and balanced sweetness, lifted by a subtle touch of salt. Roasted Ajukkari Bamkong contributes warm, nutty richness and a rounded body, carrying the flavors into a smooth, lingering finish.
CACAO
CREAMY CACAO DRINK MIX
Built on a long-term partnership with cacao producers in Uganda, MISU CACAO pairs direct-trade cacao with roasted Jaepat, a Korean heirloom adzuki bean.
The cacao’s bright character and the bean’s warm, mellow depth come together in a smooth, creamy cup with a fresh, balanced finish.
SMOOTH & BRIGHT
A cacao-forward cup with lively acidity, deep chocolate notes, and gentle sweetness. The cacao opens with a clear, natural brightness, while roasted Jaepat brings mellow nuttiness, warm depth, and a velvety body. The two remain distinct yet balanced, carrying through to a clean, lingering finish.
VARIETAL One variety at a time
ROASTED GRAIN/BEAN DRINK MIX
VARIETAL simply means one specific plant variety. In wine and specialty coffee, the term helps explain why one variety can taste remarkably different from another. MISU brings the same idea to Korean heirloom grains and beans: one variety at a time, with the whole cup to itself.
Working with farmers, we explore how each variety tastes, behaves, and might find a new place in everyday life.
― GREEN SOYBEAN
Cheongtae / 청태
LIGHT & HERBAL
A light, clean drink with the fresh character of roasted green soybean. Delicate nutty notes meet a cool herbal accent reminiscent of mint, creating a refreshing, balanced cup that remains easy to enjoy throughout the day.
― BLACK SOYBEAN
100-Year Geomjeongkong / 백년검정콩
ROBUST & NUTTY
A rich, full-bodied drink with deep roasted black soybean flavor and a robust, nutty core. Gentle sweetness is balanced by a subtle bittersweet edge, leading to a warm, rounded finish that lingers after each sip.
― BROWN SOYBEAN
Ajukkari Bamkong / 아주까리밤콩
BUTTERY & RICH
A rich, buttery drink with the deep aroma and warm flavor of roasted brown soybean. Gentle sweetness rounds out its smooth, full body, while layered nutty notes carry through to a long and satisfying finish.
― SORGHUM
Chalsusu / 찰수수
TOASTY & CRISP
A lightly sweet, toasty drink with the warm character of roasted sorghum and a gentle nutty finish. Tiny pieces of the grain add a subtle crisp texture, bringing a lively and distinctive dimension to every sip.
― ADZUKI BEAN
Jaepat / 재팥
VELVETY & MELLOW
A velvety drink that brings forward the deep, natural character of roasted adzuki bean. Warm roasted notes and mellow sweetness create a refined, balanced cup with greater depth than sweetness and a smooth, lingering finish.
PLANT-BASED & NON-DAIRY
Roasted, finely ground, and blended for a smooth, creamy cup.
HOW TO ENJOY
Mix one packet with 3.4 fl oz (100 mL) of water. Adjust the amount of water for a lighter or richer cup. Serve hot or over ice.
PRODUCT OF KOREA
A COLLECTIVE INC designs experiences for a more sustainable food culture. MISU brings that thinking to the cup.
KIJAMI TABLE LTD connects African farming communities with global markets through sustainable sourcing.
WHAT’S BEHIND MISU
Every MISU product features Korean heirloom grains and beans. As part of our work toward a low-carbon food culture, we calculated the greenhouse gas emissions associated with the ingredients in one cup.
MISU NOTES
EVERY CUP TAKES A COLLECTIVE.
SAME FAMILY
DIFFERENT
PERSONALITY
Soybeans may share a family name, but they certainly do not all taste alike. Across Korea, varieties have been selected over generations for different colors, textures, aromas, and flavors.
Cheongtae | 청태, a Korean heirloom green soybean, is light, fresh, and gently nutty, with a subtle herbal character. Whether a variety takes the lead or becomes part of a blend, MISU lets its character come through.
That is the pleasure of paying attention to variety: the closer you look, the less anything tastes “just like soybean.” Food becomes more interesting when we notice these differences—and distinctive varieties gain another reason to remain part of what we eat.
WHO SAYS
NEW GETS ALL
THE CREDIT?
Being original does not always mean inventing something new. Sometimes it begins by noticing what has been remarkable all along.
100-Year Geomjeongkong | 백년검정콩 is a Korean heirloom black soybean grown and enjoyed by generations of one family in Gongju. Its long journey between field and table has shaped a robust, deeply nutty flavor. MISU brings that character forward, giving it a clear presence in the cup.
Old varieties do not need to taste old. Look at them differently, and they can surprise us all over again. Sometimes innovation begins not with something newly invented, but with paying closer attention to what is already here.
PASSED DOWN
GROUND UP
DRINK UP
An heirloom does not stay alive by sitting still. It moves from hand to hand, field to field, and season to season—and, ideally, onto the table.
Ajukkari Bamkong | 아주까리밤콩, a Korean heirloom brown soybean, carries buttery richness and deep roasted flavor. Farmers have kept the variety moving through cultivation; MISU continues that movement by roasting and grinding it into an everyday drink.
Passing something on does not have to mean keeping it exactly as it was. Give it a useful place. Make it delicious. Give people a reason to want it again. A variety stays in motion when it remains part of everyday life.
ONE GRAIN
HAS A WHOLE
COLLECTIVE
A grain may have one name, but it never reaches the cup alone. Farmers grow it. Researchers study its traits. Makers find new ways to work with it. Those who taste it decide whether it becomes part of everyday life.
Chalsusu | 찰수수, a Korean heirloom glutinous sorghum, brings a toasty aroma and gently crisp texture to the cup. The character belongs to the grain, but bringing it forward takes many people.
No variety is a solo act. It continues when different people find their own reasons to grow it, study it, work with it, and enjoy it. From seed to field to cup, that living chain is the collective behind MISU.
THE PAST
NEVER TASTED
SO NEW
Tradition does not have to stay in one form to remain itself. Sometimes, experiencing something familiar in a new way allows us to see its character more clearly.
Jaepat | 재팥, a Korean heirloom adzuki bean, brings mellow depth and velvety texture to a contemporary drink.
For us, sustainable gastronomy is also about how food can enrich everyday life. By bringing familiar ingredients into new experiences, we can value where they come from while discovering new ways to enjoy them today. Eating and drinking can be more than consumption—they can be a way of making everyday life a little richer, more thoughtful, and more beautiful.
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A note from Jvak Cheon
Brand Director, A COLLECTIVE