ombining our traditional coffee culture with our expertise and over 150 years of experience, we are proud to offer quality and unique flavor in every cup. Our products, which are carefully produced from Brazil’s elite coffee beans, reach our valued customers with our company’s deep-rooted values and meticulous craftsmanship. We are at your side to turn your coffee pleasure into an unforgettable experience without compromising health and naturalness.

Turkish coffee was brought to the Ottoman Empire in the 16th century by Özdemir Pasha, the Governor of Yemen. Coffee beans grown in Yemen attracted great interest when they reached the Ottoman palace and soon led to the opening of coffeehouses in Istanbul. While it was initially consumed only by the palace and members of the upper class, it became widespread among the general public thanks to coffeehouses.

Coffeehouses became an important social gathering place in Ottoman culture. People would drink coffee and chat, participate in literary and artistic conversations, and even spend time playing chess and backgammon. In the 17th century, Turkish coffee reached Europe and led to the opening of coffee houses first in Venice and London, then in Paris, laying the foundations of modern coffee culture.

Traditionally cooked in a copper coffee pot and served with grounds, Turkish coffee is one of the rare flavors that has survived unchanged from the Ottoman period. Today, it is still cooked in traditional ways and attracts great interest around the world. Recognized as an Intangible Cultural Heritage by UNESCO, Turkish coffee has a special place among our cultural values.

Turkish coffee is a unique drink prepared with finely ground coffee beans. The grinding process is so fine that the coffee is almost pulverized. This gives it a thick consistency and rich aroma when cooked. One of the most distinctive features of Turkish coffee is the thick and dense foam that forms during cooking. The abundance of foam is an indication that the coffee has been cooked correctly.

Turkish coffee can usually be prepared without sugar (black), with a little sugar, with medium sugar or with a lot of sugar. Before the coffee is cooked, it is mixed with water and sugar in a coffee pot and cooked slowly over low heat. The only type of coffee served with grounds, Turkish coffee offers a long-lasting experience thanks to the grounds that remain at the bottom.

This type of coffee also attracts attention with its traditional presentation. Served in small, handle-less cups, Turkish coffee is usually accompanied by a glass of water and Turkish delight for dessert. The water is used to neutralize the taste before drinking coffee, while the Turkish delight is preferred to balance the slightly bitter taste of the coffee. This way of presentation is a tradition that has survived unchanged from the Ottoman period to the present day.

Thanks to its high content of antioxidants, Turkish coffee helps protect cells and defends the body against free radicals. When consumed regularly, it is known to have anti-aging effects and strengthen the immune system. In addition, thanks to the caffeine it contains, it supports brain functions and increases mental alertness.

Studies show that Turkish coffee can strengthen memory and protect against neurological diseases such as Alzheimer’s. In addition, it is also known to accelerate metabolism, support fat burning and help weight control. Thanks to its positive effects on the digestive system, it facilitates digestion when drunk after meals.

However, excessive consumption of Turkish coffee can have some negative effects. It can cause palpitations, insomnia and stomach sensitivity, especially in individuals sensitive to caffeine. Therefore, it is recommended to consume in moderation. Drinking 1-2 cups daily is enough to get the beneficial effects on health.

Turkish coffee is traditionally cooked in a copper coffee pot over low heat. For one cup of coffee, add one cup of cold water, one teaspoon of Turkish coffee and optional sugar. The ingredients in the cezve are mixed well and placed on the stove. Heat the coffee slowly over low heat without stirring. When the foam starts to form, gently tilt the coffee pot into the cup to distribute the foam throughout the cup.

Apart from the traditional method, the technique of cooking in sand is also very popular. In this method, the coffee pot is placed in hot sand and the coffee is cooked slowly. This makes the coffee more intense and the foam more lasting. Today, electric Turkish coffee machines are also widely used for practicality.

One of the most important points that improves the flavor of Turkish coffee is the use of high quality coffee beans. It is also recommended to let the coffee stand for a few seconds and then drink it, rather than immediately after cooking. This way, the temperature of the coffee is balanced and the aroma is better felt. Turkish coffee cooked in the traditional way allows you to enjoy this unique flavor that has been around for centuries in the best possible way.

It is available in 2 types: classic Turkish coffee and drip gummy.

It is produced from 100% arabica beans of the Brazilian Rio Minas region, carefully selected and medium roasted. It has been produced in the same way for about 150 years without changing its taste, flavor and hardness by our company’s valuable craftsmen who have been working with us for many years and is appreciated by the consumer mass of the Central Anatolia region.

Our Turkish coffee with mastic gum, which we have produced upon intense demand, is medium roasted using 100% arabica beans from the Rio Minas region of Brazil. With the unique aroma of mastic gum, a different flavor is captured in our coffee. The natural and healthy meticulousness we show in all our products is also shown in the selection of mastic gum.

With more than 150 years of experience, we strive to provide better quality service and more qualified products to our valued customers. We wish our products to accompany your beautiful memories with health and joy.