Cocoa is an ideal choice for coffee buffs with a mixture of chocolate and hazelnut. In the soft and clear, there is a balance of citrus fruit, fruit and bitter chocolate mixture. In the first place, the citrus acidity left on the palate gradually disappears in honey flavor and milk chocolate softness. It is a balanced coffee with a mixed flavor and honey flavor that carries the motifs of citrus flavors with refined candy taste in clean coffee aroma. The live and strong acidity in the mouth at the end is left to the taste of honey spice and finally it ends with the taste of dried caramelized figs.

It floats to the air of the Pacific Gulf surrounded by the mysterious beauty of the Caribbean coasts, mysterious Amazonu and palm trees. Colombian coffee is one of the most popular coffee varieties. This South American coffee with rosewood, red apples and grapefruit flavor will be enjoyed all day long. It has a complex flavor, flavor and sweetness. At the beginning, it is finished with raisin and fig flavors and with spicy coconut flavor at the end. It is a unique complement in all foods with its light and soft taste in the mouth. Colombia Supremo is the most preferred regional cathedral in our country as it is all over the world.

The coffee of this country, which meets almost half of the world's coffee needs, is a sweet cupcake in terms of quality, consistent balance and general character. The smell is a mixture of milky chocolate, caramel, hazelnut and some fruit harmony. The fruity caramel that starts inside me and the seasonal taste gradually turns into a bitter taste of bitter chocolate with its balanced structure. Lastly, the intensity of the spicy flavors like walnut and carnation that spread in the right palate becomes a taste of a more spice. At the end, it is a dark chocolate and spice flavored in the palate.

It is one of the most respected and nuanced coffee in the world. Too much spice and incense flavor. Fruity-hazelnut taste is reminiscent of chocolate and raisin. Depending on the process of roasting, the smell of chocolate begins to pass through the spicy smells like cloves. Inside is a full coffee feast with balanced aromaticity and velvety soft drink. Hazelnuts like almonds mix with a fruity taste such as apricot, and the finish ends with a flavor that resembles sweetened cereal in the mouth. With its intense cream, sweet caramelized flavor, silky and chocolate flavor, this balanced aroma and spicy flavor makes coffee all day long.

The main difference of this cabbage belonging to Ethiopia region which is considered to be the main home of the Kahaven is the fruity smell which resembles a mixture of exotic fruit such as peach, plum mango. This fruity smell is accompanied by caramelized sugar aroma in the gingerbread cinnamon sharpness. In the first sip, it tastes a little sweet, a little salty, a little brown sugar in the mouth. Before it begins to swallow, it becomes fruity like prunes, intense flavors like coconut and cocoa. After swallowing, the almond passes through the fat weight and ends with a mixture of exotic fruit and hazel nuts.

This high-value coffee grows in the fertile red volcanic soils surrounding Kenya and is known for its pungent acidity. It leaves an intense, dry and wine-like taste. It is the only coffee with 7% acid in the world. Kenya coffee beans from our local coffees, medium consistency and wine-like, blackberry-like flavors, meet you with the assurance of the Nareg brand.

Coffees grown in the Ethiopian Yirgacheffe region are a distinct place in the hearts of coffee lovers around the world, and after every 3-4 different regions / types they want to drink again. Yirgacheffe is a washed coffee. The number of coffee washing stations in Ethiopia is not very large. Most of the production is done by dry processing. After the coffee cherry is dried, it is separated from its beans and the coffee processed with this method contains some fruit residues on it. These residues, called "honey", increase the fruity flavors in the coffee. When processed by washing, the fruit is completely removed from the seed, leaving only the core flavor.

Sumatra coffee is the world's best-known Arabica coffee beans grown in Sumatra in the western part of Indonesia. It is famous for its distinctive taste profile, low acidity, fuller body and rural taste traces generally described as soilless. Sweetness is sought in a quality Sumatra cup. In general, unprocessed honey resembles rough-tanned brown sugar or molasses, and sometimes brown rice, or millet syrup. In addition to your dessert, you can also get clean and favorable rural tastes - plants, plants and other clean, natural rural flavors from these kahves. With its smooth smell and low acidity, this coffee has a smoky aroma and a dense, sweet finish.

Full city roasting style, strong body, balanced acidity, hazelnut, caramel notes and a permanent cream of chestnut cream will provide you with a taste of authentic espresso flavor.

Our full city roasting style, medium-bodied and soft acid coffee will provide you with a sophisticated espresso experience with a cream color in the golden coffee color with the longest dried nuts notes with the best arabica seeds selected, providing a velvety flavor.

This classic italian type coffee, which is a combination of Full City roasting style and robusta and arabica cores blended together; Ideal for intense hard espresso lovers, with impressive spice notes and intense cream.