A Journey Before a Formula
In January, we travelled to Ivy Coffee Farm in Dalat, Vietnam, and hand-picked as many whole coffee cherries as we could carry. Fresh cherries spoil within two days, so we began fermenting in Vietnam and carried the process home to Singapore, where it has continued, quietly, ever since.
Ready When It’s Ready
Coffee cherries are very active, and Singapore’s heat only quickens them. So we didn’t count days. We fermented from January and watched, tasted and waited, until the ferment told us it was ready.
Coffee Cherry Ferment
Whole coffee cherries, fermented rather than extracted. Smaller molecules reach deeper, like the difference between milk and yogurt.
Saffron, Black Seed & Hibiscus
Rare, richly coloured botanicals for skin that looks tired, dull, or less lifted.
Roots & Rhizomes
Atractylodes rhizome, Paeoniae Alba root, Bupleuri root, Scutellariae root, and wormwood.
From the Hive
Royal jelly and bee propolis, alongside salmon-derived PDRN.
The E-lixir Heritage
Frankincense, myrrh, white willow bark, bakuchi, ginseng, hyaluronic acid, ALA, grapeseed extract, and fermented rice peptides.
Alive, Like All Our Enzymes
Keep it cool. A gentle sizzle on opening is normal.
A Fragrance From Nature
Coffee, ylang ylang, carrot seed, and French lavender essential oils, with no synthetic fragrance.
A Choice, Not a Replacement
Our original E-lixir remains, loved and unchanged.
Handcrafted, By Hand
Handcrafted personally by our founder in small batches, with ingredients from small farms visited in person, trusted suppliers, or grown on our own balcony.
Suitable from age 30 and above. Not vegan.
