Innovative Solutions for Coffee’s Future: Koppie’s Alt-Coffee Revolution

Belgian startup Koppie is making waves in the alt-coffee arena with its patent-pending fermentation and roasting technology, which transforms pulses into “beans” that can be ground and brewed like traditional coffee. This innovation aims to alleviate the industry’s challenges concerning soaring prices and availability.

Founded by Daan Raemdonck, a former marketer at Danone/Alpro, and Dr. Pascal Mertens, a bioscience engineer, Koppie has successfully secured a significant amount of pre-seed funding. This funding round was led by Nucleus Capital and saw participation from Mudcake, Rockstart, and several angel investors, all aimed at scaling up its innovative technology.

Coffee Under Threat

The coffee industry faces turmoil primarily due to climate change, which is drastically reducing the amount of land suitable for coffee cultivation. The preferred Arabica species—characterized by weak genetic diversity—only thrives within specific temperature ranges. Reports suggest that by 2050, up to 50% of the land suitable for Arabica could be lost, leading to a significant production decline against rising global demand, especially in growing markets like China and India.

The coffee market is notoriously volatile, with prices shifting dramatically due to varying harvests. Experts assert that, particularly for premium-grade coffee, prices will continue to climb. A report from World Coffee Research emphasizes a looming shortfall in green coffee by 2030. Raemdonck notes, “With yields under pressure and prices rising, we believe novel and hybrid solutions will be essential for coffee companies to navigate volatile supply chains.”

The Business Model and Go-To-Market Strategy

Rather than initially focusing on direct consumer branding, Koppie aims to supply its innovative product as an ingredient to existing coffee companies. Currently in discussions with European roasters and retailers, Koppie plans to launch at commercial scale by Q1 2026.

Raemdonck explains that most coffee drinkers are unaware of the structural issues plaguing the coffee supply chain, making it challenging to market solutions directly to consumers. In contrast, established coffee companies are acutely aware of these challenges and are actively exploring possible solutions.

Koppie’s unique proposition, which allows it to blend seamlessly with traditional coffee without altering its flavor or aroma, could appeal to coffee companies looking to diversify their offerings. Additionally, there are potential cost savings for firms, especially those selling decaf products, since Koppie’s pulse-based “beans” are naturally caffeine-free.

“At Nucleus, we firmly believe that novel and hybrid solutions are essential to maintaining the food rituals and experiences we cherish, so backing Koppie felt natural to us,” stated Maximilian Schwarz, partner at Nucleus Capital.

Formulation and Manufacturing

Koppie’s manufacturing process sets it apart in the alt-coffee sector by utilizing a single-ingredient approach. This involves fermenting and roasting pulses such as chickpeas and yellow peas in a patented process. Raemdonck emphasizes the pivotal role of fermentation, noting that it’s not just about specific microbial strains but also about how they interact and the conditions under which they operate.

Leveraging existing coffee infrastructure for roasting and brewing can simplify Koppie’s operations. With its recent funding, Koppie aims to ramp up production capacity and is also exploring various industrial paths for manufacturing.

“Koppie combines excellent taste, brewing ritual, and versatility in one ingredient, which is unique among alternative coffee companies. With the global coffee supply chain under growing pressure, its approach offers a timely and scalable alternative,” stated Erik Byrenius, partner at Mudcake.

Futureproofing the Coffee Supply Chain

The increasing coffee prices have prompted coffee companies to reassess their perspectives. While prices have seen a slight decline recently, the overall trend remains concerning, urging companies to explore alternatives seriously.

Koppie has engaged with a diverse range of coffee companies—from those who are oblivious to alternatives to those already deep in innovative R&D efforts. The startup’s pulse-based coffee has garnered promising evaluations from independent Q-graders, indicating a potential for even broader acceptance within specialty coffee domains.

Raemdonck shared, “The great thing has been showcasing our product at specialty coffee bars, where customers have expressed curiosity about its origin—evidence that they cannot distinguish it from regular coffee.” As Koppie continues to evolve, its focus on taste and quality remains pivotal for its long-term success in the coffee landscape.