All About Casi Cielo Coffee

Our Origins, Values, and the Ingredients We Choose

The Journey

Casi Cielo Coffee was born from necessity of my own health journey.

After twelve years as an award winning wedding photographer, I was burnt out in every sense of the word. I had built a reputation on giving my all, but when my mom passed away in 2020, something in me broke open. I realized I didn’t need to keep proving my worth by pushing my body past its limits. And when I finally stopped, my body stopped too. What followed was two years of mystery symptoms, testing, tons of money spent and ultimately, lots of frustration. I finally discovered my biggest triggers are things that are hidden in so many different food items and in many different ways: artificial dyes and flavors, excess sugar, and gluten.

Once I figured out my triggers, healing became personal. I took a part-time job in coffee thinking it would be lowkey, but I quickly found that even the expensive syrups were full of artificial dyes and chemicals, and the transparency in ingredients was nonexistent. I knew I could do better. For myself and others.

One day, my husband, Javier (now co-owner of Casi Cielo) said to me, “Imagine what you could create if you gave even half the effort you give to everyone else’s business to one you built yourself.” It hit me hard because he was right. He saw straight through me. I care too much to do anything halfway. So, I poured that care into something new: handcrafted, gut-friendly syrups made with marshmallow root and about a third less sugar than what’s available in current retail syrup options. More about Marshmallow Root here.

Casi Cielo means “Almost Heaven” in Spanish. A nod to the clean air and calm spirit we feel in Patagonia, Chile, where Javier is from. It’s also what we aim to create here. A moment of peace, clarity, and comfort, with zero worry. Every ingredient is chosen intentionally to be free of gluten, nuts, artificial dyes, flavors, and chemicals. We’ve built this space for those of us who need and/or want to feel safe about what we’re consuming, and still want it to feel like a treat.

If you’ve ever felt unsafe in your body or tired of guessing what’s in your cup, you’re not alone. We created Casi Cielo to be a place where you can trust what you’re consuming.

Our Ingredients

Always free of gluten, nuts, artificial coloring, flavoring, and chemicals

  • Filtered Water, Organic Gluten-Free Oats, Organic Pea Protein, Hemp Seed Oil, Avocado Oil, Vanilla Bean, Himalayan Sea Salt, Maple Sugar, Soluble Oat Fiber, Citric Acid

Year - Round Syrups

  • Filtered Water, Piloncillo, Marshmallow Root, Vanilla Bean, Smoked Sea Salt, Bourbon Extract, Citric Acid

  • Filtered Water, Demerara Sugar, Dutch Processed Cocoa Powder, Dark Chocolate Cocoa Powder, Marshamallow Root, Cocoa Nibs, Vanilla Bean, Citric Acid

  • Filtered Water, Piloncillo, Oat Milk Powder, Toasted Organic Gluten-Free Oats, Toasted Jasmine Rice, Toasted Hemp Seeds, Oat Sweetened Condensed Milk, Marshmallow Root, Maple Syrup, Vanilla Bean, Bourbon Extract, Nutmeg, Cinnamon, Allspice, Ginger, Smoked Sea Salt, Citric Acid

  • Filtered Water, Demerara Sugar, Oat Sweetened Condensed Milk, Lactose-Free Butter, Marshmallow Root, Ube Powder, Vanilla Bean, Ube Extract, Smoked Sea Salt, Citric Acid

  • Filtered Water, Demerara Sugar, Jasmine Tea (water, jasmine green tea leaves), Marshmallow Root, Citric Acid

  • Filtered Water, Demerara Sugar, Lavender, Chamomile, Marshmallow Root, Citric Acid

Seasonal Syrups

  • Filtered Water, Piloncillo, Marshmallow Root, Ceylon Cinnamon, Saigon Cinnamon, Star Anise, Vanilla Bean, Pink Peppercorns, Allspice, Himalayan Sea Salt, Cream of Tartar, Citric Acid

  • Dark Organic Maple Syrup, Organic Maple Syrup Crystals, Marshmallow Root, Date Syrup, Non-alcoholic Bourbon, Allspice, Rooibos, Smoked Sea Salt, Citric Acid

  • Organic Apple Juice, Maple Sugar, Demerara Sugar, Marshmallow Root, Ceylon Cinnamon, Allspice, Vanilla Bean, Star Anise, Bay Leaf, Chamomile, Orange Blossom Water, Citric Acid

  • Filtered Water, Piloncillo, Marshmallow Root, Mini Marshmallows (Tapioca Syrup, Cane Sugar, Water, Potato Starch, Natural Vanilla Flavor, Potato Protein), Vanilla Bean, Himalayan Sea Salt, Baking Soda, Citric Acid

  • Filtered Water, Piloncillo, Marshmallow Root, Molasses, Sunflower Seed Butter, Lactose-Free Butter, Raw Unrefined Cocoa Butter, Vanilla Bean, Himalayan Sea Salt, Nutmeg, Citric Acid

Concentrates

  • Filtered Water, Piloncillo,  Green Cardamom, Korintje Cinnamon, Saigon Cinnamon, Whole Cloves, Fresh Ginger, Allspice, Star Anise, Fresh Nutmeg, Pink Peppercorns, Black Peppercorns, Rooibos, Citric Acid

  • Filtered Water, Demerara Sugar, Fresh Lemon Juice, Citric Acid

  • Filtered Water, Organic Maple Syrup, Sarsparilla, Burdock Root, Birch Bark, Star Anise, Fennel Seed, Saigon Cinnamon, Licorice Root, Coriander, Dandelion Root, Chicory Root, Cloves, Ginger Root, Juniper Berries, Vanilla Bean, Citric Acid

What is Marshmallow Root?

Marshmallow root (Althaea officinalis) is the root of a flowering perennial herb in the mallow family, native to Europe, Western Asia, and North Africa. The dried root is light tan in color and fibrous in texture, often appearing in shredded or chopped form. When steeped in hot water, it releases a naturally thick, slippery substance known as mucilage. Its scent is subtle—earthy and slightly sweet, with a soft, woody undertone.

History

Marshmallow root (Althaea officinalis) has been cherished for thousands of years, with a legacy that spans continents and cultures. In ancient Egypt, the root was blended with honey to create a soft, spongy treat reserved for royalty and offerings to the gods. Across ancient Greece and Rome, it was steeped in teas or boiled into syrups to ease sore throats and digestive discomfort. The plant’s name comes from the Greek word althainein, meaning “to heal.”
Indigenous communities in North America also turned to marshmallow root for its cooling, demulcent properties. It was used in poultices and decoctions to soothe inflammation, support digestion, and relieve coughs — a testament to its wide-reaching herbal wisdom.

By the 19th century, French confectioners had transformed the plant into a delicacy by whipping its sap with sugar and egg whites, creating the original fluffy confections we now call marshmallows. Eventually, the herbal root was phased out in favor of cheaper alternatives like gelatin and corn syrup for mass production, but the name marshmallow still honors the plant that started it all.

Benefits

Soothes Digestion by Coating the GI Tract
The mucilage in marshmallow root adheres to the lining of the stomach and intestines, forming a protective barrier that reduces irritation from acid and undigested food. This coating effect can help alleviate symptoms of gastritis, acid reflux, and leaky gut, providing gentle relief and promoting the healing of inflamed tissues.

Calms Inflammation by Reducing Cytokine Response
Studies show marshmallow root exhibits anti-inflammatory properties by suppressing certain pro-inflammatory cytokines. This makes it helpful not only for digestive inflammation but also for systemic issues, including irritated skin, inflamed mucous membranes, and even joint discomfort.

Eases Sore Throats by Hydrating Mucous Membranes
That same mucilage also soothes the throat and respiratory tract, where it moistens and coats irritated tissues. This makes marshmallow root a long-standing herbal ally for dry coughs, hoarseness, bronchitis, or post-nasal drip. It’s often included in herbal teas and syrups for its throat-coating power.

Supports Gut and Skin Health Through Prebiotic Effects
Marshmallow root may act as a prebiotic, feeding the good bacteria in your gut. A healthy gut microbiome contributes to stronger immunity, better digestion, and even improved skin health. Its soothing, hydrating nature also makes it a supportive herb for those with conditions like eczema or acne linked to internal inflammation.

How We Use Marshmallow Root in Our Syrups (And Why It Matters)

Every house-made syrup begins with a fresh steep of marshmallow root. Not for flavor, but for function.

Most commercial syrups rely on gums, artificial thickeners, or processed stabilizers to mimic body and mouthfeel. But because of its natural viscosity and gentle sweetness, it also allows us to cut the sugar content by about a third , without sacrificing the texture or flavor of the final drink. This means there’s less sugar plus the added health benefits from the marshmallow root in every serving.

More than just an ingredient, it’s a principle. We use marshmallow root because we believe in functional flavor . We believe in creating syrups that do more than taste good. They feel better in your body. They blend better in your cup. And they reflect the kind of care that makes Casi Cielo a little closer to heaven.