Traditionally, coffee has been processed in three ways: washed process, natural process, and honey process. Recently, we have seen a trend of coffees with unusual flavors winning prestigious competitions such as the Cup of Excellence, national Brewers Cups, and barista competitions. What if more and more competitors are using infused coffees? How will this affect our industry, and how? I have no problem with using essential oils or cinnamon sticks to flavor coffee, and in many markets around the world, this type of coffee would be popular with many consumers. The problem is transparency in production. If this trend continues, producers will lose credibility and competitors may use and disqualify them without realizing it. On the other hand, transparency in infused coffee is improving in some areas. Some producers themselves say that “it is important to share information and have a good understanding between suppliers and consumers” about the infused process these days. It is easy to imagine that farmers who grow coffee in harsh conditions and cultivate rare and expensive varieties could lose out in the future because of these infused coffees. I predict that the path taken by those who no longer make the effort is generally the same. For example, we are already seeing brewers and baristas who understand how to extract espresso perfectly, but lose out to infused coffees that score perfectly in aroma and flavor. Without transparency, we believe that the next generation will not be inspired by what is currently in vogue. With this in mind, we have created harmony and complexity by blending coffees that have been carefully crafted using traditional refining methods, with no infusions or innovations. Please enjoy the taste.