Bean to bottle

The seven year process of making Kahlúa

Growing

Growing

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.
Harvesting

Harvesting

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.
Drying and Aging

Drying and Aging

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.
Distilling

Distilling

Stalks are crushed, juice is collected and 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.
Roasting and Blending

Roasting and Blending

After seven years the coffee and sugarcane 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 sugarcane spirit, vanilla and caramel, then rested for eight weeks before being filtered and bottled.

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