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Process

From farm to cup.

Coffee’s journey from the farm to the cup, in eleven stages. Haksan runs it in one pair of hands, from import to cup, judged by the same palate.

Farm
Warehouse
Analysis
01Coffee cherry
  1. 01

    Origin

    Farm

    A coffee’s character is set on the farm: region, altitude, variety and harvest. From Rwanda to Latin America, we work directly with cooperatives, farms and suppliers in producing countries.

  2. 02

    Processing and drying

    Processing

    Ripe cherries are harvested, then washed, natural or honey processed and dried. The bean, freed from the fruit, is bagged as green coffee.

  3. 03

    Sample and decision

    Selection

    Pre-shipment samples from origin are graded and cupped. We buy a lot only when both the numbers and the cup convince us.

  4. 04

    Import

    Journey

    The chosen lot travels in jute sacks by container. Port, customs and warehouse intake are followed from start to finish.

  5. 05

    Storage

    Warehouse

    Sacks are stacked on pallets in a cool, dry, ventilated warehouse. Every lot is labelled and tracked by origin and arrival date.

  6. 06

    Grading

    Analysis

    Every lot is re-graded on arrival: moisture meter, screen sieves and a 350 g defect count. Quality is documented by measurement, not guesswork.

  7. 07

    The cupping table

    Cupping

    A sample is roasted, then cupped by a Q Grader to the SCA cupping protocol and scored on ten attributes.

  8. 08

    Fire and profile

    Roast

    Our Turkish coffee is roasted over a wood fire, the traditional way. Our espresso and filter coffees are roasted on our electric and natural gas roasters to a profile built for each coffee; charge temperature, first crack and development time are logged on every batch.

  9. 09

    Second cupping

    Approval

    The roasted lot rests and is cupped again. Coffee that drifts from its profile is not packed.

  10. 10

    Packing

    Pack

    Rested coffee is packed as whole bean or in the grind you need. Every batch is traceable by roast date and lot number.

  11. 11

    Delivery

    Cup

    To cafés, hotels, offices and wholesalers, across Türkiye and around the world. The same taste in a café cup, a hotel breakfast or a cezve at home.

Taste first, then decide.

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