Paranubes Café De Olla

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

The base of the liqueur is unaged Paranubes rum (aguardiente de caña) made from freshly pressed sugarcane grown organically in the highland region of Sierra Mazateca. Jose Luis Carrera uses a unique "rolling fermentation" method – every morning he distills half of the fermentation vessel and in the afternoon replenishes it with fresh cane juice without adding water, yeast, or other additives. The liqueur is then infused with gently cold extraction of local coffee, annually fermented Panela sugar, and spices like cinnamon and dried herbs – macerated for at least 30 days.

The result is a liqueur of deep brown color with a richly layered flavor. Prominent 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 presents a harmonious impression, balanced between sweetness, spice, and aromatic cane.

The recipe is deeply rooted in the heritage of the region – 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 local production of cane and coffee. The production stems from the legacy of distiller Carrera, who has been distilling rum in Sierra Mazateca for over three generations.

The bottle is filled with 25% alcohol content and has a volume of 0.7 l.