The thrilling journey of coffee begins in the lands of Ethiopia, Africa. Coffee is first documented as a plant cultivated in Ethiopia during the years 1000-1100. Historical sources shed light on the fact that coffee, known as Arabica, originated from wild coffee beans growing in Ethiopia around this period. Legend has it that a shepherd took his goats to graze and discovered that they became lively and energetic after eating the berries. The shepherd, noticing the invigorating effect of the red, cherry-like fruit, began to collect it and brought it to the city. Over the decades, people started boiling and consuming this fruit, realizing its stimulating properties. Thus, coffee emerged as a fruit in Ethiopia and found its place in literature.

In time, Sufi mystics discovered the fruit and incorporated it into their ritual ceremonies due to its awakening effects. The fame of coffee reached Yemen, where Arabs also began consuming it. However, in Yemen, they drank coffee by boiling the red fruit like a compote. This is where the Ottoman Empire enters the stage. As the Ottomans expanded their territories, they encountered coffee through the Governor of Yemen, Özdemir Pasha. Pasha noticed that coffee removed sleepiness, prolonged conversations, and brought joy to people; thus, he brought coffee to Istanbul. The Ottoman Empire prepared and brewed coffee according to its own customs, using a cezve (coffee pot). The process involved roasting the beans, grinding them, adding spices for flavor, and extracting the essence. Over a period of 20-30 years, coffee evolved into its true form, poured from the cezve into fine china porcelain cups.

In 1543, the first coffee trade began in ports. The coffees presented to sultans and rulers were highly appreciated. The act of extended conversation, staying alert, playing the saz (a traditional instrument), drinking alcohol, and eventually consuming coffee brought happiness. The Turkish people were the first to make coffee elegant, chic, healthy, and served in portions for the purpose of enjoyment. Thus, coffee was recorded in literature as Turkish Coffee. During the Siege of Vienna, the Ottoman army consumed coffee 2-3 times a day to stay alert before and during the campaign. The discovery of coffee by the Viennese in sacks at Ottoman camps during the Second Siege of Vienna led to a new definition of coffee worldwide. Turkish coffee transformed into different forms. A captured master taught the Viennese how to make coffee, spreading the coffee culture. The Viennese obtained milk from the Alps and, along with cream, tempered their coffee. They softened the bitter taste of coffee by combining it with milk and cream, creating a new version of coffee.

This journey reveals how cultures and events influenced coffee, from its discovery to its transformation into a beverage during the Industrial Revolution. In Europe, coffee was consumed as a refreshing drink that allowed workers to labor for extended periods.

World War II became a battle centered around coffee. Hitler disrupted coffee sea trade, halting coffee shipments. Since Turkey did not participate in the war, coffee deliveries were disrupted. Turks roasted chickpeas, turned them into flour, ground them, and thus produced 'coffee' from chickpeas.

A new commercial era began worldwide, and Turkey experienced impoverishment compared to the past. Turks continued to prepare coffee, buying worse and cheaper materials from Brazilian merchants. Even though the quality of the materials was not as desired, the processing methods remained the same. Over the years, a coffee culture emerged, characterized by over-roasted, charcoal-like beans with diminished aromatic fruit flavors and a dominant bitter quinine taste, persisting for years.

In Turkey, people manage to somehow reach the coffee they inherited, drinking it with both bitterness and sweetness during holidays, special occasions, marriage proposals, and gatherings.

Turkey attracts an average of 60 million tourists annually. As SADEKAVE, we are located in Alanya, actively serving tourists. We travel the world. During business meetings in different countries, people often express that Turkish coffee tastes bitter, it is too strong for them, and it does not suit their taste. Thus, as SADEKAVE, we set out by saying, 'We want to make a simple coffee.' We work to reflect the nutritional content, caffeine, acidity, texture, aroma, and fruit essences in our coffees, as well as the quality coffee fragrance in Espresso, into Turkish coffee. From roasting degrees to the quality of the beans, we do not compromise in any way. We offer our coffees to foreign tourists, Turkish tourists, and, most importantly, hotel staff. We know that hotel staff drink a lot of coffee, and only by winning their approval can we serve the coffees to guests. We aim to make tourists' experiences in Turkey truly enjoyable and have them say, 'I went to Turkey, drank Turkish coffee, they make such great coffee; what a delightful experience. Just like Espresso, Turkish coffee is a classic; we came back with opened chakras and a taste of coffee in our mouths, smiling.