In the mountains of Ethiopia, the ancestors of the Oromo people around the 10th C. tended goats on the Horn of Africa. Legends say their goats ate the berries of the native coffee trees and danced with delight. Kaldi, a goat herder, took the fruits to a monk, but the monk disapproved and threw them into the fire, that secreted a beautiful aroma. Raked from the embers, and dissolved in hot water, the beans produced the first cup of coffee. Obtained from well roasted Arabica beans, the distinguished aromas of the Vicario liqueur blends coffee, vanilla, and earthy spices, into a persistently well-balanced after dinner drink, a congenial complement for desserts or cocktails.