Kervansaray Mastic Turkish Coffee — 7-Blend Regional Mix 200g
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Kervansaray Kahve is a specialty coffee brand from Adıyaman, southeastern Turkey, where regional coffee culture runs deep. Their 7 Karışımlı — seven-blend regional mix — layers ground Turkish coffee with six traditional ingredients: menengiç (roasted terebinth berries), cocoa, carob powder, salep, coffee creamer, and mastic gum aroma. The result is a cup that is softer, warmer, and more aromatic than plain Turkish coffee, with the faintly resinous, pine-touched quality that mastic brings.
Mastic is a natural resin harvested from Pistacia lentiscus trees, historically cultivated on the Aegean island of Chios — called Sakız Adası in Turkish, literally "Mastic Island." The Ottoman court prized it for centuries. In Turkish cooking and coffee tradition, a trace of mastic lifts a drink into something more complex and distinctive: slightly floral, faintly resinous, unmistakably itself. The package plays on this with the word "Mistik" (Mystic), a deliberate nod to the Turkish name for mastic.
Menengiç is the other defining ingredient. The roasted and ground berries of the wild terebinth tree (Pistacia terebinthus) have been used as a coffee base across southeastern Anatolia and the Levant for generations — naturally caffeine-free and lightly nutty in character. Here it adds body and a gentle earthiness to the blend without overpowering the coffee.
Kervansaray began in 2009 as a house specialty at a restaurant in Adıyaman. After customers kept asking to take bags home, the brand moved to factory production — and has remained an Adıyaman-made product throughout. The brown resealable doypack carries an "Aroma Kilidi" (aroma lock) zip seal to keep the blend fresh between uses.
Blend ingredients: Turkish coffee, menengiç (terebinth, 5%), cocoa, carob powder (keçiboynuzu), salep, coffee creamer, mastic gum aroma (0.17%).
Contains milk (sodium caseinate in coffee creamer).
Format: 200g resealable doypack. Serves approximately 20 cups.
Brew as Turkish coffee in a cezve: one heaped teaspoon per cup, cold water, low heat. Stir once before heating; do not stir after. Remove from heat as foam rises. Serve in a small cup and let the grounds settle before drinking.
