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Turkish Coffee Series
T500 — Traditional

Turkish Classic

Turkish Classic
Turkish Classic
Turkish Classic
Turkish Classic

An Arabica blend developed to deliver the traditional Turkish coffee character.

Offers a dense body with a controlled roast profile. Its fine and uniform grind structure ensures predictable cup density and foam behavior. Designed for consistent daily service.

16.43 USD / kg Recommended retail price (RRP)
7g
Standard Portion / 6–8 g
Reference portion range for Turkish coffee.
Cost per Cup ≈
Cups per 1 kg ≈ cups
Total Cups cups / month
Coffee Requirement kg / month
  • Compatible with cezve and automated systems
  • Maintains cup consistency during service

Why Turkish Classic?

Traditional Flavor Profile A traditional solution offering predictable service with its full body and classic cup structure.
Fine Grind Balanced cup through homogeneous grinding with stone mills.
Classic Profile Flavor structure built on cocoa and roasted hazelnut notes.
Stable Foam Consistent and dense foam formation in daily service.
Service Compatibility A refined profile for businesses serving traditional Turkish coffee.

Product Details

Product Profile

Composition
100% Arabica
Roast Profile
  • [1] City terminology classifies roast development between first crack and second crack stages.
  • [2] Roast definitions are determined based on Neroya production standards.
Medium (City+)
Aroma
Cocoa • Roasted Hazelnut
Body
  • [1] Body refers to the density and weight of coffee on the palate.
  • [2] Low body provides a lighter and cleaner profile, while high body delivers a fuller and more intense structure.
  • [3] As body increases, coffee character becomes more pronounced in milk-based drinks.
4/5
Acidity
  • [1] Acidity defines brightness, liveliness and fruity characteristics in the cup.
  • [2] Low acidity results in a softer and rounder profile, while high acidity creates a more vibrant and defined cup.
  • [3] As roast level increases, perceived acidity generally decreases.
2/5
Foam Stability
4/5
Cup Intensity
4/5
Finish
Balanced and persistent.

Service Information

Brewing Guide
[1] Values are reference points; water amount, heat level and brewing method may require optimization.
Dose 6–7 g Water 60-70 ml Brewing Low heat, without boiling over

Commercial & Logistics Information

Packaging
1 kg (1000 g) Flat-Bottom mPET One-Way Degassing Valve Resealable Zipper
Min. Order
10 kg
Carton Configuration
10 × 1 kg 505 × 295 × 250 mm
Pallet Configuration
32 cartons / pallet 320 kg
Shelf Life
Lead Time
Average 3 business days
Wholesale Availability
Bulk Bag — Available (36 kg / bag) Private Label — Available Export — Available

Important Information

Neroya products are prepared with a fixed sensory profile target. Bean origins may vary depending on harvest and sourcing periods; however, the blend structure is rebalanced to preserve roasting profile and cup character.

  • Fixed blend recipes
  • Locked roasting profiles
  • Lot-based quality control
  • Sensory validation
  • Optimized roasting for different espresso machines
  • Planned stock management and continuous supply

Roasted coffee develops aromatically over time. As it matures, aromas balance out and cup character becomes more distinct.

  1. Week 1 — Roast Impact Roast character is pronounced. Degassing continues and aromas have not yet fully balanced.
  2. Week 2 — Transition Period Degassing decreases. Aromas begin to balance and the bean character becomes more distinct.
  3. Week 3 — Maximum Balance Recommended Between days 14–21, aromas reach their most balanced point. The complex structure becomes clearer.
  4. Week 4 — Maturation Acidity softens slightly and body becomes more pronounced.
  5. Week 6 — Settling Aromatic intensity decreases and the cup becomes smoother.
  • Store in a cool and dry place (15–25°C).
  • Keep away from heat, moisture and foreign odors.
  • Do not expose to direct sunlight.
  • Do not refrigerate.
  • Open the packaging only during use.
  • Seal the packaging tightly after use.
  • It is recommended to consume the product within 6 weeks after opening.
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