Common questions about the cup

Yes, and it is its own cup. Warm, robust, and rounded. Familiar to a coffee drinker on the aroma, taste, and ritual. Cacao-adjacent, with a trace of cinnamon and a familiar bitterness. Not sharp. Not confectionary.

No. It comes pre-ground and ready to brew. A versatile grind that works across the main methods: espresso, pour-over, French press, moka pot, and cold brew. No adjustment needed.

Yes, with any milk you already use. It works especially well with cow’s milk, oat milk, and almond milk. Same milk ratio you would use for a latte or a flat white.

Yes, and many drinkers do. One shot espresso plus one shot mesquite in the morning is a common bridge. When the afternoon arrives, switching to only mesquite keeps the taste and drops the caffeine.

No. It contains no caffeine and no added stimulants. What the body gets is the nutrients, fibre, and minerals in the pod itself, absorbed slowly.

Comparable to premium single-origin coffee per cup, and less per serving than most coffee alternatives on the market. Wild-harvested by hand, not scaled the way industrial coffee has been scaled. The price reflects the harvest and fair compensation for the Peruvian communities who gather it, not a markup.

A 400g bag makes about fifty cups. That is roughly seven weeks at one cup a day, or a month if you drink more than one, which most people end up doing.

None. Mesquite is naturally caffeine-free, so no spike and no afternoon dip. Unlike decaf coffee, which still contains a small amount of caffeine even after processing, mesquite has none to begin with. Fine for the evening, fine after dinner, and it will not affect sleep.

Yes. Lower in acid than coffee, so no reflux. Fewer tannins, so no tooth staining over time. Gentle on the stomach and gentle on enamel.

Keep the bag in a cool, dry place away from direct light. The doypack has a zip-seal that holds freshness between brews.