I am Mustafa Yongacı. My acquaintance with coffee began in 1968 when I was just a child, captivated by the smell of coffee in my father's shop. The father-son relationship gradually evolved into a master-apprentice relationship, and over time, I took over my father's expertise. Now I apply this expertise to SAKI Turkish Coffee.

When Turkish coffee is roasted, it first turns yellow and then light brown due to the effect of heat. As the coffee continues to receive heat, the carbohydrates and sugars inside caramelize, creating complex flavors. Of course, at this point, all the senses of the roast master must be alert. The color change in the coffee, the intensity of the flame, the color of the smoke coming from the coffee, the change in the coffee's aroma, and the sound of the “first crack”…

As the heat builds up inside the coffee during roasting, it makes a popping sound similar to popcorn as it escapes. The journey that begins with heat takes the coffee to different flavors with this mesmerizing sound we call the first crack.

In the end, when the green raw beans reach their optimal flavor, aroma, taste, and acidity, the roasting process is complete.

After roasting, the coffees are rested for a week in rest silos. Ground in a way unique to Turkish coffee and packaged, they reach you as the freshest Turkish coffee roasted in America. Enjoy.