The location of the production facility is crucial. It is located in the one of the logistics hubs in Turkey, close to Istanbul.
The facility fully complies to Turkish Food Codex and International Organization for Standardization. Vast effort was invested in product development phases. In the laboratory setting, an objective evaluation criteria was used instead of a subjective criterion. The goal here is to understand the taste preferences of the consumers and set a standard to match and exceed these preferences.
The size and the number of the holes in the stick is revised to get the best brewing experience.