Turkish coffee, espresso or filter coffee, no matter what the variety of coffee is, roasting companies make purchasing decisions based on the results of taste tests conducted on samples of green coffee beans. In order to produce high quality coffee, they look for beans that fulfill specific criteria.
Using their extensive experience, the coffee experts at Kurukahveci Mehmet Efendi only subject the finest Arabica coffee samples to visual and sensory tests. Coffee is only purchased after the highest quality batches have been selected.
Tasting and analysis
Coffee tasting, also called "cupping", is the sensory evaluation of coffee, which assesses more than just taste.
The senses of smell, taste and touch are all involved in this analysis. Smell and taste are very dependent on each other and difficult to separate in assessment. The sense of touch evaluates the coffee's body. All coffee is only purchased after being tested in this manner.
Every day, the tasting team at Kurukahveci Mehmet Efendi samples the flavour of the raw coffee beans in order to make the necessary analysis.