two people. one farm. no shortcuts.
Cabeçalho
A Cláudia e o Ion são os criadores do Gribb e desde cedo o reino dos fungos despertou-lhes a curiosidade e quanto mais estudavam e compreendiam mais se apaixonávam por este reino incrivelmente inteligente, vasto e completo.
tornando o mundo dos cogumelos acessível
do esporo para o futuro
O nome GRIBB tem suas raízes na palavra russa grib (гриб) que significa cogumelo/fungo.
De cogumelos exóticos, gourmet e funcionais.
A Gribb segue um cultivo urbano orgânico certificado, tendo assim um impacto significativo na redução dos níveis de poluição e contribuindo para um futuro mais promissor e sustentável para o nosso planeta, bem como para uma população mais saudável.
Todos os nossos métodos de produção e produtos são orgânicos certificados.
Processo controlado pela entidade NATURALFA.
"We built Gribb because we were tired of being failed by an industry that profits from confusion."
Cláudia, CEO & Founder
how gribb started
from farm to bottle
Gribb didn't start in a lab or a boardroom. It started with Cláudia and Ion studying mycology — the science of fungi — and falling deeper into the fungal kingdom the more they understood it.
The name Gribb comes from the Russian word grib (гриб), meaning mushroom. It arrived before the brand did, as a shorthand for what they were learning and growing.
Gribb began with gourmet mushrooms, but as Cláudia and Ion learned more about functional species — the pharmacology, the clinical research, the traditional use spanning thousands of years — the direction changed. The market for functional mushrooms was growing fast. The quality of what most people were actually buying was not.
They set up an urban farm in the city centre of Portimão, Algarve, repurposing an empty commercial space into a controlled indoor vertical growing facility. They sourced clean sawdust from local woodshops in Monchique. They studied every species they intended to grow through its full life cycle. They did not buy bulk powder and put their name on it.
our enemy
the problem
The wellness industry has a problem. It is very good at selling the idea of wellness. It is considerably less committed to delivering it.
Bulk ingredients rebranded with beautiful packaging. Proprietary blends that hide what's actually in the product. Marketing built on clinical language that refers to studies the product itself would never pass. Influencer partnerships that replace research with reach. An entire category that grew faster than its quality controls.
Gribb was built specifically as an alternative to this. The differentiators are not aesthetic — they are operational. Growing your own mushrooms. Controlling your own extraction. Certifying your own farm. Publishing your process. Being willing to explain, in plain language, exactly what a 10:1 dual extraction means and why it matters — because an educated customer who understands what they're buying is not a threat to a brand that makes what it says it makes. It's the entire point.
urban farming
the farm
Gribb's farm is a certified organic urban cultivation facility in the city centre of Portimão, in the Algarve region of Portugal. It operates as a controlled indoor vertical farm — with filtered air, filtered water, and species-specific environmental conditions that mirror what each mushroom needs to produce its full bioactive compound profile.
All production is certified organic by NATURALFA under Portugal's PT-BIO-10 standard. Every step of the process — substrate preparation, inoculation, cultivation, harvest, dehydration, extraction, and bottling — takes place under Gribb's control. There are no third-party cultivators. There is no imported raw material. Farm-to-bottle is not a phrase on Gribb's packaging. It is the entire operating model.
circular by design
thinking in the future
Most mushroom cultivation relies on compressed wood pellets — a carbon-intensive supply chain that runs counter to what functional wellness brands are supposed to stand for. Gribb uses sawdust directly from local woodshops in the Algarve — wood waste that would otherwise be disposed of.
Built to improve access to quality superfood based on principles of social equality and food justice, environmentally responsible in the process, handling and transport of mushrooms, committed to social responsibility actions and community education, reduced water and electricity consumption, promote the reduction of debris and agricultural and carpentry waste.
After harvest, spent substrate is donated to local farms for use as fertiliser and for mycoremediation. Nothing wasted. Nothing imported. Circular by design, not by marketing.
the gribbers
cool club members
The people who buy Gribb are called Gribbers. Not customers. Not users. Gribbers — a name that emerged from the community before Gribb formalised it, because that's what happens when people believe in what they're using.
Gribbers are people who did the research. Who got tired of not knowing what was in their supplements. Who wanted a brand that could explain its process in plain language and stand behind every claim it makes. Who tried functional mushrooms properly — with the right species, the right extraction, the right consistency — and noticed what happened.
The Gribbers Club is where that community lives: members get early access, education, exclusive formulations, and the ongoing conversation about how to use functional mushrooms well. It's not a loyalty programme. It's a tribe built around a shared conviction that nature works, and that what you put into it — substrate, process, care — is what you get out.
join the gribbers"Gribb sells functional mushrooms. The broader goal is to demonstrate that "real wellness" is a standard that can be held — not just claimed. Grown, not sourced. Extracted, not powdered. Transparent, not vague. If more brands were held to this standard, the industry would be better for everyone."
- Ion, Founder & Mushroom Chief Officer
gribb at a glance
Founded
By Cláudia and Ion, in Portimão, Algarve, Portugal.
Farm location
Portimão city centre, Algarve, Portugal. Certified organic urban vertical farm.
Certification
PT-BIO-10, certified organic by NATURALFA, Portugal. Covers full production chain.
Mushrooms grown
9 functional mushroom species
Extraction method
Dual extraction — hot water and alcohol — at 10:1 ratio. All fruiting body.
Substrate
Clean sawdust from local woodshops in Monchique, Algarve.
Community
The Gribbers Club — members receive education, early access, and exclusive formulations.
Positioning
Grown, not sourced. The home of real wellness. Science-backed, woman-led, community-driven.