If you’re looking to cut back on caffeine without giving up your morning ritual, mesquite coffee might just be your new favourite discovery. Smooth, toasty and naturally caffeine-free, this earthy drink is brewed from the roasted seedpods of the mesquite tree – and it’s quietly making its mark as one of the most flavourful coffee alternatives out there.
With gentle hints of cocoa, caramel and roasted nuts, mesquite coffee delivers that satisfying richness we love in a good cup, minus the jitters or acidity that often come with traditional coffee. It’s comforting, aromatic, and surprisingly good for you – the kind of drink that feels as good as it tastes.
Read more: 7 tips for brewing a better cup of coffee
A tree with history (and heart)
Mesquite trees are native to the dry landscapes of the Americas, where they’ve been part of everyday life for thousands of years. Long before coffee ever reached most of the world, Indigenous communities were grinding mesquite pods into a naturally sweet flour used in breads, porridges and traditional drinks. The trees were valued not only as food but also as a symbol of endurance – thriving in places too hot, dry or barren for much else to grow.
In the late 1800s, mesquite trees found their way to South Africa, introduced for shade, timber and livestock feed. But like many hardy imports, they adapted a little too well. With no natural predators to slow them down, they began spreading across arid regions like the Northern Cape and Karoo, crowding out native plants and soaking up precious water. Today, some mesquite species are listed as invasive, making their control an ongoing environmental challenge.
Turning a problem into a pour-over
Here’s where the story takes a positive turn. By harvesting mesquite pods before they hit the ground, communities can help limit the spread of the trees – while transforming the pods into something delicious. Making mesquite coffee is simple: the pods are cleaned, roasted until golden and aromatic, then ground into a coarse powder ready to brew.
You can prepare it just like your favourite coffee – in a French press, moka pot or even as a cold brew. The result? A mellow, slightly sweet cup with a soft depth that works beautifully on its own or blended with regular coffee to reduce caffeine without losing flavour.
Why you’ll love it
Beyond the taste, mesquite coffee brings a few wholesome perks to your mug. The pods are naturally gluten-free, rich in fibre and packed with minerals like magnesium, potassium and calcium. They also have a low glycaemic index, which means the natural sugars release energy slowly – keeping you balanced instead of buzzing.
It’s a great option for anyone sensitive to caffeine or looking to give their digestion a break. And unlike many herbal substitutes, mesquite coffee doesn’t have that bitter edge – just smooth, gentle warmth that pairs perfectly with milk, oat, soy or almond, and even a sprinkle of cinnamon or cardamom.
A sip that makes a difference
Every cup of mesquite coffee tells two stories: one of ancient tradition, and one of modern sustainability. It’s a small but meaningful way to support local producers, protect native ecosystems and enjoy a unique, naturally sweet brew.
So, if you’ve been craving a calmer way to start your day, skip the caffeine crash and reach for mesquite instead. One sip in, and you’ll wonder why you didn’t switch sooner.
ALSO SEE: WHOLE BEANS VS. GROUND COFFEE: THE TASTE AND COST DEBATE
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