XiRo Coffee Liqueur

Robusta and Arabica fusion with plum aroma

Robusta brings strength and bitterness, Arabica brings acidity and florals — together, in alcohol, they build an aromatic profile deeper than any espresso. And then comes the plum: dried, dark, almost jam-like. That Serbian note would not have occurred to any Italian liqueur maker, but it is precisely what separates this liqueur from any Kahlúa or Tia Maria you have ever tried.

Coffee is cold-brewed for 18 hours in cold water before being added to alcohol — without hot extraction that burns some of the finest aromatic compounds. Plum comes as a distillate, not an extract, and integrates with the coffee concentrate before everything passes through final filtration. Perfect for an Espresso Martini, but also great neat on ice.