Our Mesquite Coffee Alternative is made from the seed pods of the hardy Prosopis tree. These resilient trees have flourished in South Africa’s arid regions since the late 1800s. Originally planted to help combat desertification and provide fodder for livestock, they now thrive across the Northern Cape, Western Cape, and Free State.
When roasted and ground, the pods deliver a warm, roasted flavour that’s remarkably similar to coffee—yet naturally caffeine-free and loaded with nutrients. This makes mesquite a superfood coffee alternative that satisfies your coffee ritual, supports wellness, and tastes amazing.
Unlike regular coffee, which provides caffeine and a few antioxidants, mesquite offers an impressive nutritional profile backed by published research. Here’s what you’ll find in every 100 g serving:
11–17 g of plant protein—more than many common grains.
25–30 g of dietary fibre. Most adults don’t meet 25 g a day, yet mesquite delivers it in one serving.
Contains its own sugars (mainly sucrose, with some fructose and glucose) but with a low glycaemic impact, offering steady, balanced energy without spikes or crashes.
With its rich flavour, nutrient density, and naturally caffeine-free profile, mesquite offers much more than coffee. It’s a nutritious, gut-friendly coffee substitute that supports your daily routine while keeping the comforting ritual you love.
Add 1 flat Tbsp (7 g) Mesquite Coffee per 250 ml hot water (95 °C).
Stir, cover, and steep for approximately 5 minutes
Press slowly. Pour and enjoy the naturally sweet, nutty brew.
Fill base with hot water just below the valve.
Pack the basket loosely with Mesquite Coffee.
Brew on medium heat until you hear a gentle hiss—serve for a rich, crema-topped shot.
Dose 7g Mesquite Coffee into portafilter.
Tamp lightly; extract 30 ml espresso
Perfect for flat whites, cappuccino, lattes - pair with oat or almond milk, or no milk at all
Combine 1 cup Mesquite Coffee with 4 cups cold water in a jar.
Refrigerate 12 hours, then strain through cheesecloth.
Serve over ice with a dash of oat milk for a refreshing summer tonic.
Do you have a favourite way to brew your mesquite (or your coffee), or a creative recipe you’ve discovered? Share your method with us and we might feature it on our blog — the best ideas often come from our community.
Technically not a classic mocha, but absolutely delicious. Here’s how we make it:
Pro tip: For a deeper connection with self, swap cocoa for ceremonial-grade cacao. You can find that at Sacred Plant Integrations, all the way from Bali, a sacred place in our hearts.
Got your own recipe? Send it our way — your creativity could inspire fellow mesquite lovers on our blog.
This version keeps the flavour profile of the hot mocha, but served ice-cold and blender-smooth. It’s a quick concentrate rather than an overnight cold brew — perfect after a day in the garden, sipping your Mesquite admiring the work well done (atleast thats when this recipe came to mind).
Pro tip: For those really warm days but its just too hot for a ceremonial hot drink - a something special is required, so for our fellow spiritual clientele, swap cocoa for ceremonial-grade cacao from Sacred Plant Integrations. Remember to alter the recipe according to your intentions.
Since I know the Alien Invasive Species eradication project, I am super impressed with the positive impact of Mesquite Alternative Coffee on our indigenous vegetation that is protected by the harvesting of Mesquite pods for the production of its roasted beans. And oh my word, the taste is creamy, nutty, caramel flavored caffeine-free coffee! I can now happily drink coffee without the negative effects of caffeine and high acidity. Win-win!!
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