Paranubes Café De Olla

Paranubes Café de Olla is an authentic Mexican coffee liqueur inspired by the traditional ‘café de olla’ recipe from Oaxaca — a harmonious and complex drink that combines hand-diluted distillate, cold coffee and a few exceptional botanicals.

The base of the liqueur is unaged Paranubes rum (aguardiente de caña) made from freshly pressed sugar cane grown organically in the high mountain region of Sierra Mazateca. Jose Luis Carrera uses a unique ‘rolling fermentation’ method — every morning, he distils half of the fermentation vessel and in the afternoon he tops it up with fresh cane juice without adding water, yeast or other ingredients. The liqueur is then blended with a gently cold-extracted local coffee, annually fermented Panela sugar and spices such as cinnamon and dried herbs, macerated for at least 30 days.

The result is a deep brown liqueur with a richly layered flavour. Distinctive coffee, spicy notes of cinnamon, delicate vanilla, sarsaparilla and a light herbal bitterness – all while maintaining a light sweet texture thanks to the Panela sugar. The liqueur has a harmonious impression, balanced between sweetness, spice and aromatic cane.

The recipe is deeply rooted in the region's heritage – café de olla is traditionally prepared in a clay pot with sugar and cinnamon. Paranubes interprets this ritual in liqueur form with an emphasis on locally produced cane and coffee. The production stems from the heritage of distiller Carreru, who has been distilling rum in Sierra Mazateca for more than three generations.

The bottle contains 0,7 l of alcohol with an alcohol content of 25 %.