Sterilize a large, airtight glass jar and let it dry completely.
Rinse and gently pat dry the Sloe berries; prick a few of them with a skewer or fork to help the juices release.
Place the prepared berries into the jar and add one or two sticks of Cinnamon and a few whole Coffee beans for depth of flavor.
Pour enough Sweet anise liqueur (anisado) over the berries and spices to cover them completely (as a guideline, roughly 1 L of anisado to 500–700 g of sloes), leaving a little headspace.
Seal the jar tightly, give it a gentle shake, and store it in a cool, dark place. Shake the jar every few days for the first two weeks, then every couple of weeks afterward.
Allow the mixture to macerate for at least 3 months (many prefer 4–6 months) until the liqueur has taken on a deep color and balanced flavor.
When the infusion is to your taste, strain it through a fine sieve or cheesecloth into a clean bottle, discarding or repurposing the solids, and let the bottled patxaran rest a few days before serving chilled or at room temperature.
