from bean to bottle

from bean to bottle

Want to know more on how Kahlua goes from ripe coffee bean in Veracruz to roasted bean in Mexico City?

Samples of beans roasted at different intervals. Clockwise from bottom left: 8, 10, 12, 14, 15 minutes.

Once fully roasted, the coffee gets combined with sugar cane rum from Veracruz.

And bottled up for distribution.

Read the full post on Serious Eats: Drinks.