1930: The Alvarez brothers harvest Arabica coffee beans from the fields of Coatepe, Veracruz, Mexico. They work with Señor Blanco, a local entrepreneur, to use their beans in a spirits recipe he was financially backing.
2014: Kahlúa is made in Mexico City at a Pernod Ricard owned factory. The beans are medium roasted and then cold brewed. When bottled, natural vanilla flavoring and only a touch of caramel coloring is added to insure the same rich dark brown liquid goes into every bottle.
The two most iconic cocktails using Kahlua are the Black Russian and the White Russian. I’d suggest making one of each and comparing while celebrating National Kahlua Day.