As the name implies, this one is a naturally-occurring strain originally from Ecuador. The mushroom is specifically native to the highlands of that country—the harsh growing conditions there may explain the strain’s resilience, its ability to grow and fruit with virtually any cultivation method. It’s a good option for beginners in mushroom cultivation.

Ecuador cubensis is relatively large, for a P. cubensis, with a thick stem and a caramel color. Its growth is on the slow side, but flushes are generally large. Colonization goes best at around 85 degrees Fahrenheit, with fruiting almost ten degrees cooler.

Some people describe the effects as coming on hard and fast, but then mellowing as the trip progresses. Others emphasize the mellowness overall. The experience is clean and spiritual, without much in the way of a “body high.”