Most people don’t realize this… but not all cinnamon is the same.
In fact, the cinnamon you’ll find in most grocery stores—and most coffee blends—is not the kind we use.
At Màkor, we use Ceylon cinnamon.
Here’s why that matters.
There Are Two Main Types of Cinnamon
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Cassia Cinnamon (the common kind)
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Ceylon Cinnamon (often called “true cinnamon”)
Cassia is cheaper, stronger, and far more widely used.
Ceylon is more delicate, slightly sweet, and significantly harder to source.
So why did we choose the harder path?
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The Coumarin Problem
Cassia cinnamon contains high levels of a natural compound called coumarin.
In large or consistent amounts, coumarin has been linked to:
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Liver stress
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Potential toxicity over time
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Regulatory limits in parts of Europe
Ceylon cinnamon?
Extremely low in coumarin.
That’s the whole ballgame.
If you’re drinking coffee every single day, small ingredient choices suddenly matter a lot more.
A Better Flavor Experience
Ceylon cinnamon isn’t just about what’s not in it.
It actually tastes better in coffee.
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Softer, smoother profile
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Light natural sweetness
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Less harsh or spicy bite
It complements coffee instead of overpowering it.
And when you add cacao, ginger, and the rest of our blend…
It all works together.
This Is the Màkor Difference
Anyone can add cinnamon.
Very few brands ask:
“What happens if someone drinks this every day for years?”
That’s the question we start with.
And it’s why we choose:
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Organic ingredients
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Whole-food sources
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And yes—Ceylon cinnamon over cassia
