“Imagine that you go to an exclusive restaurant and you order a bottle of wine. But you are served a bottle that was uncorked months ago. Then they add plenty of boiled milk and a handful sugar ... You would think that you were being cheated and make a scene, wouldn’t you? Now, let’s take this scene and adapt it to the coffee offered at the chain coffee houses, exclusive cafes, hotel lounges, or even at restaurants describing themselves as ‘decent’. None of us would complain, would we? Actually, we wouldn’t have said anything until recently. Keeping this example in mind, we consider Specialty Coffee a movement which pursues good quality and flavorsome coffee, and better represents the passion we seek…”

Leaving its mark on the period called ‘third wave’ in the coffee world, Kronotrop meticulously selects its “limited and locally roasted” coffee beans from special farms in locations all over the world. Among the factors making these farms so special is not only their passion to produce excellent beans, but also the importance they give to protecting natural resources such as the soil; (For example, with their perspective based on sustainable agriculture, they use eco-mills (80% less water usage) which utilize waste water for irrigation as well as irrigation systems based on the water obtained from small dams built on many rivers and streams which pass through their regions).

Another chapter in the success story of Kronotrop, just as important as the selection of the best beans, is their roasting. In order to bring the best features of the beans to the fore, and to enrich their complex flavors and tastes without over-roasting, they are roasted only in small quantities by an expert. Equally as vital is the next step of steeping, which requires the proper equipment and techniques. A mistake at any of these stages would at one stroke turn the coffee into simply an ordinary product. After all, it is its characteristic of being an unfinished product which differentiates coffee from majority of the other gourmet delicacies.

Those who complete this success story are definitely the baristas. Within the specialty coffee culture, a barista is no longer an ordinary character working behind a bar, but someone who plays the role of an individual with their own tastes and view of life – someone who is capable of establishing good rapport with the customers and guiding them with regards to coffee. This new approach has changed the service, and offers a dynamic, warmer, more informal and egalitarian environment… We couldn’t finish without mentioning our baristas who prepare their coffees with skill, attention and passion, applying the latte arts to decorate their drinks and devote great attention to their equipment.