THE VIBRANT STATE OF VERACRUZ, MEXICO IS HOME TO KAHLÚA AND A CULTURE RICH WITH BLENDED TRADITIONS. KNOWN NOT ONLY FOR ITS AGRICULTURAL CROPS, LIKE THE PREMIUM 100% ARABICA COFFEE AND SUGARCANE THAT COME TOGETHER IN A BOTTLE OF KAHLÚA, BUT ALSO FOR THE DIVERSE PEOPLE WHO OVER THE YEARS HAVE COME TOGETHER TO FORM THIS UNIFIED REGION UNIQUE UNTO ITSELF.
KAHLÚA is crafted from the finest ingredients that grow side by side in rural Veracruz, Mexico—shade grown, hand-selected 100% Arabica coffee beans and sugarcane.
High in the mountains of Veracruz, the coffee is handpicked during the October to March harvest season. The red coffee cherries are then pulped and processed to extract what we know as the coffee bean.
Beans are air-dried and the papery external layer called the husk is removed. The dried coffee is aged for at least six months in 50-kilogram burlap bags to develop the ideal taste profile. The beans are now ready for roasting.
Stalks are crushed, juice is collected an boiled into a molasses, then yeast and water are mixed and left to ferment. Once sugar is converted into alcohol, the spirit undergoes a distillation process until it reaches proof, then stored in barrels.
After seven years the coffee and sugercane meet again in our Kahlúa distillery. The coffee is roasted in micro-lots, ground to extract the perfect flavor. The extract is combined with our fine sugercane spirit, vanilla and caramel, then rested for eight weeks before being filtered and bottled.