Turkish Coffee Turkish Coffee

A Unique Taste and Experience

    Quick Facts
  • Signature Protection
  • Signature Effect
  • Signature Experience
  • Right Prices
  • Center of the World
  • Export to
    35 countries
  • Production
    9.2 million dollars
  • Companies
    40
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Signature
History
Turkish coffee is known for its unique method of preparation and brewing that was discovered by the Turks.
It has a unique identity and tradition with its special taste, dreg, smell, cooking, and serving. The beverage, which was originally obtained by boiling the coffee fruit in the Arabian Peninsula, has gained its trademark coffee flavor and unique aroma with this brand new method of preparation and brewing. Europe, which became acquainted with coffee through the Turks, has prepared and consumed coffee for many years with this method and still refers to it as Turkish coffee. In addition; In 2013, Turkish coffee was admitted to the "UNESCO’s Intangible Cultural Heritage List" as a living heritage that was passed on by communities from generation to generation. 
Meet the signature coffees
Signature Process
The traditional preparation process of Turkish coffee consists mainly of the stages of roasting, cooling, grinding, brewing, and catering. The usage of almost all of the traditional instruments used in these stages has ceased in modern times for various reasons and are now part of museums, collections, and antique shop showcases. Turkish coffee, as it is today, is made by boiling medium roasted and finely ground coffee in water for a short time with or without sugar.
It's good if it’s frothy. The coffee is unfiltered and must be left to stand for a short time after serving to allow the grounds to settle at the bottom of the cup. The brewing process used to be done with tinned coffee cups made of copper or brass. Later, copper or brass coffee pots were used and the usage of coffee pots continues to this day.
Signature Flavours
There are 50 different taste and fragrance ingredients in light-roasted Turkish coffee, 59 in medium-roasted coffee, and 65 in multi-roasted coffee.
Lightly-roasted coffee has sour, sweet, and fruity properties while medium-roasted coffee sports spicy, woody, fruity, and tobacco properties and dark-roasted coffee features a bitter, spicy, roasted, woody, and earthy taste and smell.

Signature Coffee

National Advantages
Turkish coffee is made with one of the oldest coffee preparation and brewing methods that have existed from the Ottoman Empire and has an important place in Turkish culture.

It has a unique identity and tradition with its unique taste, foam, smell, and presentation and is the only type of coffee served with grounds. Turkish coffee is also the only type of coffee used for fortune-telling.

FACTS
Signature Protection

Cooking together with the grounds undoubtedly increases the antioxidant capacity of Turkish coffee. Thus, it gains anticancer properties with its polyphenols. Studies indicate that 1-3 cups of Turkish coffee a day is protective of many types of cancer.

Signature Effect

A cup of unsweetened Turkish coffee in the morning promotes mental functions and increases concentration and memorization. Indications show that these effects are amplified when the coffee is consumed with a high rate of cocoa or chocolate.

Signature Experience

Before drinking Turkish coffee it is important to wait for a short period of time to allow for the grounds to sink to the bottom of the cup. The water served alongside the coffee, contrary to popular belief, is not meant to be drunk after the coffee. One is supposed to drink it before drinking the coffee. The remaining dreg in the cup can then be applied on rough skin to ease it.

Right Prices

Türkiye's high production capacity and strength allow it to sell products at the right prices.

Center of the World

Thanks to Türkiye's unique geopolitical position, products can be easily exported around the world.

This signature coffee is waiting for you. Now is the time to import it!

Below you can find the companies that can supply you with these products.