When first introduced, many "trained" Mycologists (that's people who study mushrooms for a living) thought the B+ to actually be a completely different species. They incorrectly identified it as Psilocybe azurescens, which is the granddaddy of all naturally occurring mushrooms from the Pacific Northwestern USA. Many of these Mycologists stuck to their claims because they felt this mushroom, the "B+," was just as potent as any Ps. azure they had found from the wild!

The B+ strain has since been correctly reclassified as Psilocybe cubensis, but that doesn't mean it's any less special. The mushrooms from this strain get BIG, and often produce classically shaped and proportioned caps that many people find incredibly aesthetically pleasing.

Experienced shroomers consider the B+ strain a "stock" cubensis, one that is great for all situations and occasions. They caution not to eat too many until you have an idea how they well they will treat your head.

Regardless of what they want to call it, this is one powerhouse visual mushroom. Experienced shroomers often cite the Ecuadorian strain as being the most visual Ps. cubensis available. Original specimens reportedly came from the mountains of Ecuador, so maybe the thin air in the genetics has something to do with it.

Open-eyed hallucinations are typical and common with consumption of this strain. These can be very vivid and are often quite enjoyable in the right frame of mind. Colors are bright and crisp, and often converge in geometric patterns that move with the participant's thoughts.

A great mushroom for the times when you just want to lay back and enjoy the eye candy and crazy colors of an intensely visual mushroom experience.

While the mushrooms used in the Sabina ceremony were of the Psilocybe caerulescens variety, and not Psilocybe cubensis, it is known that many Psilocybe mushrooms are found native in the wilds surrounding Huautla de Jimenez.

The Huautla strain of Psilocybe cubensis was harvested from the wild areas surrounding the village of Huautla de Jimenez, bringing with it the spiritual ambiance that was for so long protected, taught, and guided by Maria Sabina. Consumption reports of mushrooms from this strain always include accounts of spiritual encounters, and usually guidance by celestial beings.

The Huautla strain was domesticated in the labs of JEM Farms and retains the genetic predispositions of the original material harvested from the wilds of Oaxaca.

Experienced shroomers know that blue bruising mushrooms are potent, and these Golden Teachers practically turn black! You can expect a serious experience from these shrooms, with excellent visual enhancements and incredible closed eye visuals.

Many people compare the Golden Teacher experience to a more natural feeling "LSD-type" experience with vivid colors and an incredible feeling of euphoria.Fruits do not form as abundently as some other strains, however the size compensates in dried weight for the lack in numbers. Second and third flush fruits can become enormous, often peaking at heights of nine inches. The strain performs very well both cased and uncased.

Cap: 25-50+ mm in diameter, convex to broadly convex to plane at maturity often with persistent acute umbo (nipple). Reddish cinnamon brown maturing to golden brown to light yellow with nearly white edges. Surface dry lacking remnants of universal veil on cap (spots). Flesh white soon bruising bluish green.

Stem: 150+ mm in length, yellowish. Flesh bruising bluish green where injured. Persistent membranous annulus (ring) from partial veil that becomes dusted with purple brown spores at maturity.

Gills: Attachment adnate to adnexed. Grayish coloration in young fruit bodies becoming nearly black in maturity.

Spores: Dark purplish brown, subellipsoid on 4-spored basidia

Many experienced shroomers report lower than normal dosages of the Puerto Ricans match potency with higher dosages of other strains.

Intense experiences are often described from otherwise normal dosages from the Puerto Rican. Intense visuals, spiritual experiences, visitations, and auditory hallucinations… we've heard it all! Needless to say people are always impressed after they guzzle a small handful of these babies.

If you're looking for a great full-blown Ps. cubensis experience, the Puerto Rican was grown just for you!

What we do know is that this mushroom strain produces some of the most unique mushrooms (in shape and size) than any other strain of Ps. cubensis. This uniqueness makes them desirable for experiences out of the ordinary.

The few reports we have place these mushrooms as being light on head but incredibly fun with friends. So grab a crew and enjoy a few of the Malabar, you'll have a great time… just remember to breath when you are laughing so hard that your side hurts.

Consumption of the Mazatapec strain of Ps. Cubensis is always accompanied by a spiritual uplifting, a sense of well-being, and is sometimes interrupted by brief guidance or suggestions from celestial beings.

This is a great feel-good mushroom for those quiet walks outdoors and spending time with nature. Enhancement of the senses brings the participant closer to their natural surroundings through crisp sounds, colors, and shapes. Visuals heavily influenced by naturalistic tones.

Strain Origin: Unknown, Psilocybe cubensis is not documented to be present in Hawaii. PES stock (Pacific Exotica Spora)

Cap: 25-75 mm in diameter, convex to broadly convex to plane at maturity. Reddish cinnamon brown maturing to golden brown to light yellow. Surface dry with often-persistent remnants of universal veil on cap (spots). Flesh white soon bruising bluish green.

Stem: 125-175 mm in length, yellowish. Flesh bruising bluish green where injured. Persistent membranous annulus (ring) from partial veil that becomes dusted with purple brown spores at maturity.

Gills: Attachment adnate to adnexed. Grayish coloration in young fruit bodies becoming nearly black in maturity.

Spores: Dark purplish brown, subellipsoid on 4-spored basidia

Cap: 25-75 mm in diameter, convex to broadly convex to plane at maturity. Reddish cinnamon brown maturing to golden brown to light yellow. Surface dry with often-persistent remnants of universal veil on cap (spots). Flesh white soon bruising bluish green.

Stem: 125-175 mm in length, yellowish. Flesh bruising bluish green where injured. Persistent membranous annulus (ring) from partial veil that becomes dusted with purple brown spores at maturity.

Gills: Attachment adnate to adnexed. Grayish coloration in young fruit bodies becoming nearly black in maturity.

Spores: Dark purplish brown, subellipsoid on 4-spored basidia.

Cap: 15-25 mm in diameter, convex to broadly convex to plane at maturity. Brown maturing to golden brown to light yellow. Surface dry with a few small remnants of universal veil on cap (spots). Flesh white soon bruising bluish green.

Stem: 50-125 mm in length, yellowish. Flesh bruising bluish green where injured. Persistent membranous annulus (ring) from partial veil that becomes dusted with purple brown spores at maturity.

Gills: Attachment adnate to adnexed. Grayish coloration in young fruit bodies becoming nearly black in maturity.

Spores: Dark purplish brown, subellipsoid on 4-spored basidia

Cap: 50+ mm in diameter, campanulate, golden brown to yellow. Surface dry and lacks remnants of universal veil on cap (spots). Flesh white soon bruising bluish green. The caps do not develop normally and suffer diminished spore production. Due to the fact that only 10-25% of the mushrooms produced visible spore prints and laboratories can only produce a few large specimens, spores are difficult to acquire in volume.

Stem: 125-275 mm in length, contorted often bulbous near the middle, pale yellow to buff. Flesh bruising bluish green where injured. No persistent annulus but an annular zone can be distinguished on the stems surface.

Gills: Attachment adnate to adnexed, very close, underdeveloped. Grayish coloration in young fruit bodies that darkens slightly in age.

Spores: Few but dark purplish brown in volume, subellipsoid on 4-spored basidia

Cap: 50+ mm in diameter, convex to broadly convex at maturity. Dark cinnamon brown maturing to golden brown. Surface dry lacking remnants of universal veil on cap (spots). Flesh white soon bruising bluish green.

Stem: 75-125 mm in length, yellowish to buff. Flesh bruising bluish green where injured. Persistent membranous annulus (ring) from partial veil that often tears irregularly from cap. Remnants may adhere to cap edge into maturity (appendiculate margin)

Gills: Attachment adnate to adnexed. Grayish coloration in young fruit bodies becoming nearly black in maturity.

Spores: Dark purplish brown, subellipsoid on 4-spored basidia

The flavor improves dramatically with thorough cooking. Mushrooms tend to be bitter and sour when raw or undercooked.

The Golden Oyster is not as productive as other oyster mushrooms. The growing temperature must be at least 65F to initiate fruiting. These mushrooms also need plenty of fresh air to develop normally. High carbon dioxide levels from mushroom metabolism will accumulate in sealed growing environments and may reduce cap size severely.

The flavor improves dramatically with thorough cooking. Mushrooms tend to be sour when raw or undercooked.

The Pink Oyster is more productive than the Golden Oyster with yields similar to the more common market oyster strains. These mushrooms also need plenty of fresh air to develop normally. High carbon dioxide levels from mushroom metabolism will accumulate in sealed growing environments and may reduce cap size severely. Growth starts off as a fast growing white mycelium that ages to a pink color. Primordia and young mushrooms are bright pink but become less intensely colored as the mushroom matures.