Second Spy: Café de Olla Stout. Café de Olla is a Mexican coffee drink brewed with cinnamon and pilonchillo (raw sugar cane). Perfect inspiration for a seasonal stout from a brewery that focuses on light and balanced beers. Right? Maybe not. To help us, we worked with our friends at De Mello to create a unique blend using beans from Ethiopia, Brazil and Honduras that would impart bright, sweet and nutty flavours to balance out the bitterness and roast from our base stout. For Second Spy, we incorporated pilonchillo in the boil and then recirculated the beer (post fermentation) on 50 pounds of coffee for twenty-four hours. We then conditioned for three additional days on 15 pounds, aging on cinnamon for a few days before packaging. What yo