Four Seasons Hotel Istanbul at Sultanahmet, housed in an ornate building in the heart of the Old Town, offers a brand new menu featuring the Third Wave coffee varieties. The Hotel uses coffees by Federal Coffee Company, known for its expertise and bringing Australian coffee roasting style and service concept to Turkey, and employing special brewing methods.
Coffee enthusiasts can enjoy the Third Wave coffee varieties with rich aromas according to their preferences. Based on the recommendations of Hotel’s talented baristas, guests can choose the aroma and brewing method for their ideal coffee. When ready, the coffee is served, along with information about the origin of the beans and brewing method, allowing one to indulge in an engaging and artisan coffee experience in the monumental setting of the Hotel.
“At Four Seasons Hotel Sultanahmet, we always seek for ways to deliver the most personalised and authentic experience to all our guests, whether they are staying with us or visiting us just for cup of a coffee. In our menus, we are transparent with the origin of our products and we want our guests to enjoy food and beverage offerings that showcases craftsmanship,” says Food and Beverage Manager Ejderhan Ay. “Third Wave focus on the entire value chain of coffee and is focused on artisan methods of production. Consumers can trace the heritage of their favourite coffee to the very farm from which it was harvested. I believe it is a perfect match with our philosophy as Third Wave is also ultimately about the passion for excellence and love. ”
The preparation for this unique coffee ritual begins with grinding the beans a la minute and crafting them by hand into fine drinks. The delicately prepared coffees are served any time of the day in the authentic atmosphere of the Hotel with unprecedented Four Seasons service. The artisan baristas pay attention to every single variable in a coffee brew, ensuring a perfect result.
The five types of coffee beans featured in the menu offer different flavours to meet guests’ preferences.
Ethiopia Sidamo – Yirgacheffe – Ethiopia Yirgacheffe coffee beans have light and medium body and a sweet aroma. Ethiopian Sidamo – Yirgacheffe, one of the best arabica coffees produced worldwide, is spicy and aromatic. This coffee, distinguished with its sweet aroma, is one of the oldest known arabica coffee bean varieties.
Guatemala Antigua – Antigua region, which grows some of the best coffee beans in Guatemala, is a valley surrounded by three volcanic mountains, with the elevation and nutrient-dense soil creating the perfect environment for growing high quality coffee beans that coffee fans love. Guatemala Antigua leaves a mild and pure taste in the mouth. This spicy and smoky coffee comes with a distinctive cacao flavour and bright acidity.
Colombia Supremo Medellin – A flavour that comes from Colombia, the country where some of the finest arabica coffee beans are grown and then processed by washing. These coffee beans are grown in the Medellin region of Colombia, which exports approximately 12.5 million bags of coffee annually while its own people consume 2 million bags of coffee. Medellin coffees are typically less fruity and winey than coffees from other regions. Colombia Supremo Medellin, one of the most popular local coffees preferred worldwide and in Turkey, offers a flavourful journey with hints of brown sugar, green apple, vanilla and cocoa.
Costa Rica SHB Tarrazú – Grown in the mountainous Tarrazú region of Costa Rica and available since 1972, the coffee beans come from the farms in Llano Bonito. Tarrazú is among the best known coffee regions in the world, located between the Pacific Ocean, Central Valley region and mountainous parts of the country. With a distinctive apple-like sourness and a sweet aroma, these coffee plants are found at very high altitudes of San Jose. These delicious coffee beans have a medium-full body and mild acidity, offering an excellent balance of honey, citrus and tropical fruit aromas.
Cold Drip – Cold drip is a slow coffee brewing technique that requires a brewing apparatus, which lets water drip over ground coffee every three seconds. The coffee is brewed in about 12 hours and then left to cool. Since coffee is brewed with cold water, it does not have a strong acidity as is the case with coffee brewed with hot water, and the resulting coffee therefore has a milder aroma.
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