Koppie

Koppie is addressing the challenges of the global coffee market, which faces rising prices, potential supply shortages, and low farmer income. The company has developed a coffee alternative that does not use coffee beans.

The core product is a whole-bean brew crafted from locally sourced legumes, such as peas. Koppie's production process involves natural fermentation to build flavor complexity, followed by a roasting method similar to that used for coffee. This creates a beverage designed to replicate the taste, richness, and ritual of drinking coffee.

The business model targets consumers seeking sustainable alternatives or a new daily beverage experience, positioning the product not as a replacement for coffee but as a reimagining of the ritual. The final product is a sustainable, coffee-like brew that can be offered with or without added caffeine, appealing to a broad range of customers. By using local legumes, the company aims to reduce climate impact and create a more resilient supply chain compared to traditional coffee.

Keywords: coffee alternative, fermented legumes, sustainable beverage, food technology, coffee substitute, roasted legumes, CPG, alternative protein, food and beverage, daily ritual