Our new favorite staple blend among our offerings! Café de Olla is a cherished tradition that we hold very dear to our hearts. From the very first moment we experienced it back in the vibrant city of Puebla, Mexico, to the various delightful variations that others have crafted by hand, we felt inspired to create our own unique take on Café de Olla. This exceptional blend beautifully embodies the rich culture and enduring tradition that our company aspires to always propel toward the forefront. Enjoyed daily by many coffee enthusiasts, Café de Olla will soon become your go-to morning blend as well. With warm, inviting notes of aromatic cinnamon, and the sweet richness like piloncillo, this exquisite cup is sure to truly stand out in your coffee experience. As it begins to cool, a rich layer of decadent Mexican chocolate starts to emerge, enhancing the overall tasting experience.

The Traditions of Café de Olla:

Café de olla is a traditional Mexican coffee beverage that is characterized by its unique preparation method and rich flavors. Originating from rural Mexico, this coffee is typically brewed in a clay pot, known as an "olla," which gives it a distinct taste and aroma.

The primary ingredients include coarsely ground coffee, cinnamon sticks, piloncillo (a type of unrefined brown sugar), and sometimes additional spices such as star anise or clove. The combination of these elements creates a warm, spiced flavor profile that sets café de olla apart from standard coffee brews.

Typically enjoyed hot, café de olla is commonly served during breakfast or as an afternoon treat in Mexican households, embodying a sense of comfort and tradition. Its inviting aroma and generous spices make it a beloved drink for those seeking a deep connection to Mexican culture and culinary heritage.

Our Take:

We searched meticulously to create the perfect blend without any added flavoring or sugars. We did not add cinnamon, we did not add sugar, and we did not add any cocoa powder. Our notes come from the complex processing techniques and clever blending of already fantastic coffee.

Cinnamon component:

The cinnamon component comes from a double anaerobic and thermal shocked Colombian Castillo from Diego Bermudez.

Piloncillo and Chocolate components:

This comes from the delicious single origin Las Cotorras- Chiapas, MX. Truly a wonderful cup on its own, but blended with the Cinnamon double anaerobic, it becomes something completely different and wonderful!

Give Café de Olla a try today. Enjoy!