KEY POINTS:
Developed from a historic recipe dating back to 1755.
Made with coffee beans from the Southern Ethiopian Highlands.
Coffee beans are distilled with eau-de-vie and blended with cold brewed coffee and cane sugar.
Crème de Moka is one of the earliest styles of coffee liqueur. The term “Moka” is in reference to the Port of Mocha, which was a major trading place for Coffea Arabica from the 15th Century to the 19th Century.
TASTING NOTES:
Rich aromas of nutty, fresh roasted coffee that prime the palate for waves of flavor. A touch of sweetness up front that’s quickly balanced with a whisper of roasted bitterness, which sits on the midpalate as layers of dark berries and floral tones wash everything down smooth. This is a coffee liqueur divine enough to drink on its own or in your favorite cocktail, and as satisfying as that early morning cup that gets you going.
