Turning a bitter problem into a sweet solution. That’s precisely what brothers Aam and Brandt Coetzee achieved when they founded MannaBrew, a caffeine-free coffee alternative made from seedpods of the mesquite tree. Native to the Americas, this hardy species was introduced to South Africa in the late 1800s and early 1900s to combat desertification and serve as livestock fodder. But with ideal growing conditions, mesquite spread rapidly, becoming an invasive species in regions like the Northern Cape, the Karoo and Limpopo, threatening indigenous vegetation.
To tackle the issue, the Coetzee brothers began harvesting, roasting and grinding the seedpods, creating a drink that essentially tastes like coffee but without the jitters. The budding brew has since caught the attention of health-conscious locals. We chat with co-founder Brandt Coetzee about tapping into the coffee-alternative market, how MannaBrew promotes sustainability and why mesquite coffee is worth brewing.
What’s the inspiration behind MannaBrew?
We have been working with mesquite seedpods for the past 21 years. Due to the trees’ invasive nature and the negative impact on the ecology, we prayed for an answer that would make a difference, protect the environment and create jobs. Turning this superfood from nature into a warm, comforting drink that had all the rich, full-bodied flavour of coffee, but without the caffeine jitters, acidity or crash. We also wanted it to be something that’s good for you and good for the planet, and turning a problem into a product is always a win-win.
What feedback did the product initially receive?
At first, curiosity was the main reaction – people wanted to taste it to see if it could really be like coffee without caffeine. The surprise came when they realised it wasn’t a compromise; it was delicious in its own right. Many were amazed by how smooth and naturally sweet it was, without needing sugar or milk.
Describe the taste of MannaBrew.
Nutty. Caramel. Comforting.
How did you create a brew that is caffeine-free, yet tastes like coffee?
We start with naturally sweet mesquite seedpods, hand-harvested during their short seasonal window. They’re carefully cleaned, roasted to bring out rich caramel and chocolate notes, and then ground. The result is a coarse brew that you prepare just like coffee – whether using a French press, espresso machine or filter – releasing all the warm, toasty aromas and full-bodied flavour.
Mesquite trees are a local invasive species. How does MannaBrew help mitigate that problem?
Mesquite trees consume vast amounts of water and compete with indigenous plants. By harvesting the seedpods for MannaBrew, we help prevent their spread while creating a positive economic use for them. This encourages more removal efforts, especially in rural areas where jobs are created during the harvesting season.
How does the team promote sustainability?
We promote sustainability in three ways. Firstly, environmentally, using an invasive species helps restore ecosystems. Secondly, economically, we source locally, supporting rural communities with seasonal jobs. Lastly, when manufacturing our product, we follow a process that generates minimal waste and is chemical-free; our packaging is also recyclable.
How does mesquite coffee fit into the growing market of coffee substitutes?
The demand for caffeine-free and functional beverages is booming worldwide. People are seeking alternatives that offer health benefits without sacrificing flavour. Mesquite coffee fits perfectly – it’s naturally caffeine-free, high in fibre, low-GI and has a unique flavour profile that appeals to both coffee drinkers and tea lovers.
Besides being caffeine-free, are there other benefits to drinking mesquite coffee?
Absolutely! MannaBrew is low-GI, high in fibre, rich in minerals and naturally sweet. It has plenty of benefits, including helping with blood sugar management (there is often no need for added sugar) and supporting gut health and digestion. It also contains magnesium, calcium and potassium, making it great for health-conscious people.
The best way to enjoy MannaBrew?
We love it in a French press, brewed strong and served black to let the flavour shine. But it’s also amazing as an iced latte in summer or blended into a smoothie for a nutritious boost.
You and your brother are business partners. Would you recommend working with family?
Yes – with caution! Working with family means there’s already a deep trust, but it also means you have to set clear boundaries. In our case, different strengths make it work. One handles product development and operations, ensuring MannaBrew’s quality and consistency. The other focuses on business development, marketing and building relationships. We keep roles defined and respect each other’s expertise.
What’s been the most rewarding and the most challenging part of this journey?
Most rewarding – Seeing people fall in love with MannaBrew and hearing how it’s improved their health or replaced their coffee habit without feeling like they’ve given something up.
Most challenging – Educating the market that a coffee alternative can be this good. Once people taste it, they’re convinced, but getting that first sip is the hurdle.
Advice for aspiring entrepreneurs?
Start small, refine as you go and listen closely to your customers. Be ready to adapt, but stay true to your core values. And don’t underestimate the power of persistence – it’s the quiet superpower of entrepreneurship.
What’s next for MannaBrew?
We’re exploring Nespresso-type pods, as well as instant formats to make MannaBrew even more convenient. We’re also expanding into international markets, sharing our proudly South African brew with the world.
Want a taste? Get your MannaBrew fix at the online shop or find your nearest stockist.
