Coffee occupies a central position within a multilayered cultural, economic, and social network that extends far beyond its role as a mere beverage. As one of the key actors in this network, Espressolab has operated since 2014 as a Türkiye-based enterprise engaged in coffee production, supply, service, and cultural interaction at both national and international levels.
Corporate Structure and Sustainability Approach
Founded in Istanbul in 2014, Espressolab has rapidly expanded its store network both within Türkiye and internationally. The company opened its first branch at Istanbul Bilgi University and, as of today, operates in more than 330 locations domestically and abroad. Espressolab’s approach to coffee production is not merely product-oriented; it is grounded in the principles of social, ecological, and economic sustainability throughout the producer-consumer chain. This philosophy, consolidated under the framework of “Future Generation Coffee,” aims to advance the quality-focused objectives of third-wave coffee culture. In this context, not only the quality of coffee beans but also the contributions of production conditions to local communities, environmental impacts, and long-term benefits are taken into account.
The company’s sense of corporate responsibility extends beyond coffee production. Espressolab also carries out initiatives prioritizing social benefit. One example is the Espressolab Stray Animal Shelter Project, implemented in cooperation with the Beyoğlu Municipality, which has established an infrastructure focused on animal health and welfare. Similarly, the repurposing of used coffee grounds into soap production—realized through women producers in Mardin—serves as a model where environmental sustainability intersects with social benefit.
Production Sources and Global Supply Relations
Espressolab’s coffee supply process is decentralized and based on direct relationships with producers. This model reflects a commitment to recognizing and supporting the local contexts of coffee production. Beans are sourced from farms in countries such as Colombia, Honduras, El Salvador, Guatemala, Indonesia, Nicaragua, and Rwanda. These beans are personally inspected by Espressolab, and collaborations are formed directly with producer communities.
Each sourcing country offers distinct geographical, social, and economic production landscapes. For example, Guatemala’s Huehuetenango region is notable for its high altitude and unique climatic conditions, while in Honduras, the Santa Barbara region is characterized by micro-lot farming maintained by small-scale producers. Many of these farms face structural challenges such as climate change, water scarcity, and market price fluctuations. Espressolab’s visits to these regions are not solely aimed at establishing a supply chain but also focus on developing structures that enhance the livelihoods of producer communities.
Specialty Coffee Production Processes and Processing Methods
Espressolab’s approach to coffee production goes beyond the mere procurement of high-quality beans. The company acknowledges the critical role that processing techniques play in shaping the specialty coffee experience. Accordingly, it embraces both traditional and innovative, experimental fermentation methods to achieve distinctive flavor profiles.
An example of this innovative approach is the Colombia El Mirador Koji coffee, produced in the Huila region of Colombia. Koji fermentation involves the application of the Aspergillus oryzae mold—traditionally used in sake production—on coffee cherries. This method induces controlled biochemical transformations in the coffee beans, and enzymes such as amylase, protease, and lipase significantly enhance the coffee’s aromatic and sensory attributes. The resulting cup offers a complex flavor profile, featuring notes of chocolate, raspberry, and tropical fruits.
In production sites across Honduras, anaerobic fermentation techniques have become prominent. In this method, coffee cherries are fermented in an oxygen-free environment. The carbon dioxide released during fermentation intensifies the beans’ flavor profile, highlighting fruity and sweet notes. Farms in Guatemala, Nicaragua, and El Salvador also utilize natural and honey processing methods, as well as lactic acid fermentation. These techniques often involve drying the beans in shaded, controlled environments without direct exposure to sunlight.
Espressolab also directly oversees the roasting process in-house. Coffee beans are roasted using proprietary profiles developed in collaboration with international consulting experts. By avoiding long-term storage and adhering to a principle of fresh roasting, the company ensures a consistent and high-quality coffee experience.
Cultural Participation and Public Engagement
Espressolab’s operations are not confined to production and retail chains; they also extend into the public sphere through a range of social, cultural, and environmental representations. Through participatory events, the organization seeks to popularize coffee culture and transform it into a shared experience.
Festivals supported and participated in by Espressolab play a significant role in this effort. The Ankara and Istanbul Coffee Festivals are prime examples. At these events, visitors are introduced to the stages of coffee production from farm to cup, including complementary processes such as dairy production for milk-based beverages. Espressolab’s engagement in such events reflects an intention to narrate the brand’s story not merely around a product, but through production processes and local collaborations.
Similarly, the Run The Island Festival held on Bozcaada represents one of Espressolab’s sponsorship activities that integrates sports, environmental awareness, and cultural interaction. During the festival, coffee was served to participants of sporting events, offering a multisensory experience that combined flavor, community, and physical activity. These forms of engagement elevate the coffee experience beyond individual consumption, turning it into a medium for collective sharing.
In addition, Espressolab’s social responsibility initiatives constitute another dimension of its cultural interaction. One such initiative involves the transformation of used coffee grounds into soap by women producers in Mardin. Conducted under the slogan “#KadınÜrettikçe” (“As Women Produce”), this project promotes local production, aims to reduce environmental impact, and highlights women’s labor within a supportive and sustainable framework.
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International Recognition and Rankings
Espressolab’s production and corporate strategies have garnered visibility not only in local markets but also on an international scale. This visibility extends beyond the brand’s physical presence abroad, reflecting the global acknowledgment of its approach to specialty coffee production.
A prominent example of this international recognition is the inclusion of Espressolab’s De Waterkant branch in Cape Town, South Africa, in the list of “The World’s 100 Best Coffee Shops,” where it ranked 11th. Announced during a ceremony held on February 17 at CoffeeFest Madrid, this ranking was based on criteria such as coffee quality, customer experience, and contributions to third-wave coffee culture. The award represents not only a commercial achievement but also demonstrates how sustainable production, distinctive flavor profiles, and direct relationships with producers can create a significant impact on a global level.
Espressolab’s marketing and corporate responsibility efforts have also been evaluated and rewarded on various platforms. At The Hammers Awards 2024, organized in Türkiye, the brand received two awards: “Best Mobile Marketing Team” and “Best Team in the Field of Animal Rights.” These awards reflect the brand’s role not only in the domains of digital applications and social projects, but also in framing coffee culture as a multifaceted social value. In particular, the projects focused on stray animals exemplify how social responsibility is integrated into the company’s institutional identity.
Such recognition highlights Espressolab’s role in the evolving global specialty coffee sector and its ability to establish a meaningful dialogue between the local and the universal. The brand’s consistent focus on balancing its position within the coffee supply chain with its public-facing cultural contributions constitutes a primary reason for its presence in international rankings and evaluations.
