Our Mystery Drip wasn’t just a unique project — it was a real challenge: to design and refine a process that would deliver such a clean and bright profile, where the coffee shows its full potential and the cinnamon enhances it, immersing itself into the overall terroir without ever feeling intrusive.

So how did we do it, and what lies behind it?

Recently, we’ve seen a strong trend toward co-fermented infused coffees — the addition of external ingredients like yeasts, purées, or juices during processing to impart specific flavors for different purposes.

We spent a long time searching for a specialty lot that would capture the taste of Christmas, but nothing lived up to our expectations. That’s why we decided to explore "post-infusion" to create something distinctive, built on a natural base and a non-artificial flavor — and we succeeded.

We took on the challenge of introducing that flavor directly into the green coffee ourselves. We tested many origins, but Brazil was the one that truly came alive through the technique of absorbing natural cinnamon into the beans. For 72 hours we rested the green coffee together with cinnamon, closely monitoring changes in moisture and bean structure. After that came the drying stage, followed by careful adjustments to the roast profile to account for all these transformations. Once the beans were roasted, the roastery was filled with an atmosphere of warm magic — the aroma of cinnamon buns taking over the entire space.

The result is a cup that harmonizes naturally with cinnamon, offering a complex, Christmas-like flavor reminiscent of a vanilla cinnamon bun, while preserving the body and sweetness of the lot.

We are the first to carry out this experiment so successfully. And you are among the first people in the world to taste it. Enjoy.