Elazig Cedene Coffee Product Description and Distinctive Features: Elazığ Çedene Coffee is a traditional beverage crafted from the fruit of the terebinth tree (Pistacia terebinthus L.), which naturally thrives in the mountainous regions of Elazığ. The fruits are first sun-dried, then roasted, and finally ground into a dense, dark brown paste that serves as a rich coffee alternative. Known for its high oil content, this unique drink offers a distinctive woody and spicy taste. Elazığ, known for its continental climate, benefits from a unique microclimate influenced by its rivers and the Keban Dam. This environment enables terebinth trees to flourish naturally. The region's elevation of 1067 meters, its rocky and mountainous terrain, the alkaline and deep soil structure, and extended sunlight exposure all support the optimal growth, development, and ripening of the terebinth fruit. These fruits mature naturally without agricultural intervention and are typically harvested between October and November. The terebinths cultivated in Elazığ produce fruits with an oil content ranging from 35% to 50%, contributing to the richness of Elazığ Çedene Coffee. This coffee is made without additives and has a dry matter ratio between 75% and 85% by weight. It is most commonly prepared by brewing in water or milk, resulting in a completely dissolvable texture when served. In the historical medical manuscript titled "Kenzü’s-Sıhhatü’l-Ebdâniyye Eser-i Mürşid-i Osmâniyye", written by Tarsuslu Tabip Osman Hayri Mürşit Efendi in 1881 for Sultan Abdulhamid II, there is reference to Çedene coffee produced in the Elazığ region. This product holds a special place in Elazığ’s culinary heritage and contributes to its local economy, further underlining its geographical identity and cultural value. Production Method: The çedene fruit, which grows naturally within the borders of the region, is harvested by hand once it ripens and takes on a greenish-blue hue, typically between October and November, depending on the weather. After collection, the fruits are washed and then dried under the sun for about 2 to 3 days. Once fully dried, they are roasted without any additives until they reach a light brown color, taking care not to develop a bitter taste. The roasted çedene is then either crushed using a stone mortar or ground with a traditional stone mill. This process results in a paste-like form of Elazığ Çedene Coffee, owing to its high natural oil content, and the product is stored in glass jars to preserve its quality. Due to its rich oil content, a layer of oil may naturally form on the surface over time. Therefore, it is stirred well before use to ensure a smooth and uniform consistency. Preparation for one cup of Elazığ Çedene Coffee: In a small pot, combine one cup (65–80 g) of water or milk with two teaspoons (10 g) of Çedene Coffee and, optionally, two teaspoons (10 g) of sugar. The mixture is then heated over medium flame until it begins to boil, after which it is ready to be enjoyed.