Small batches, slow processes, no shortcuts.

Mafeisan began as a kitchen-counter experiment: a handful of mason jars, dried herbs from a backyard garden, and a lot of trial and error trying to get an extraction right. What started as a hobby slowly turned into a small production table, then a proper workspace, but the process never sped up. If anything, we got more particular about it.

Why 72 hours

Our glycerites are made using a glycerin extraction that runs for a full 72 hours. Plant material steeps in vegetable glycerin and filtered water at a controlled room temperature, with regular hand-agitation to keep the extraction even throughout the batch. There's no heat and no alcohol involved: just time. We've tried shorter steeps, and the flavor and color are noticeably thinner. Seventy-two hours is the point where the extract tastes like the plant it came from.

Small-batch, on purpose

Every product we make is batched in small runs, usually a few dozen units of bottles or bars at a time. That means we press and strain by hand, pour our soap into molds by hand, and label each batch so it can be traced back to the specific steep or cure it came from. It also means we sell out of things sometimes. We'd rather do that than stretch a process thin to keep up with demand.

What goes into the jar

We keep our ingredient lists short and recognizable. No synthetic fragrance, no filler oils, and no ingredients we can't explain the purpose of. If a recipe calls for color, we reach for clay or dried botanicals before we reach for a dye. It's a slower way to work, but it's the only way we've found that we're happy putting our name on.