Tia Maria is a sweet liqueur with a strong coffee character and a complex aromatic structure. By using cold brew extraction, we can always ensure that our coffee liqueur has a distinct taste thanks to three significant elements: coffee 100% arabica provides the distinctive roasted, full-bodied rich taste, vanilla responsible for the soft and velvety back notes and Jamaican Rum that gives Tia Maria is body, depth and structure.
COFFEE 100 % ARABICA
To make Tia Maria we only use carefully selected aromatic Arabica beans, The beans are cultivated on high terrain with altitudes that vary from 800 to 1,200 meters above sea level. The coffee beans are harvested while they are still green.
MADAGASCAR VANILLA
Madagascan vanilla is renowned for its complex range of aromas consisting of over 170 different compounds. Vanilla is mainly cultivated in the Sava region, in the northeastern part of the island and the higher concentrations of vanillin found in Bourbon vanilla are proof of its superior quality.
JAMAICAN WHITE RUM
The selected rum is distilled from sugarcane molasses that have been cultivated on plantations near the seaside, appreciated by strong palettes, with warm and complex flavours as a result of the long fermentation period and the use of yeast and other residue produced in the distilling process.
COLD BREW
Exclusive cold brew extraction gives it an intense coffee aroma, the Master Roaster chooses a medium roast and this process is followed by an exclusive cooling method that define the typical Tia Maria fragrance.
