• The story
    • Vision
    • Story
    • Farmers
    • Own farms
  • The process
    • Selection
    • Nursery
    • Grafting
    • Promoting & Preparing
    • Planting
    • Nurturing
    • Harvesting
    • Collection
    • Fermentation
    • Drying and Separating
    • Roasting and Chocolate Making
  • Selections
    • Mayan Red
    • TUMA YELLOW
  • Couverture
  • FAIR AND TRACEABLE
    • FAIR AND
      DIRECT TRADE
    • FULL TRACEABILITY
  • Recognition
  • Where to Buy
  • Company
  • News
    • New Chief Chocolate Maker at Xoco!
    • Join our Newsletter: Stay up to date with Xoco!
    • COVID-19: Special Update
    • COVID-19: Special Update (Continued)
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XOCO IMPROVES CHOCOLATE BY GROWING COCOA FOR FLAVOR AND VARIETY
Xoco presents a completely new approach to chocolate. By growing varieties separately on separate fields, we use the same principles as you do in wine. A wine farmer naturally separates the Cabernet Sauvignon from the Syrah, because he knows they have each their unique flavors and characteristics. So do cocoa varieties! Like winemakers, Xoco optimizes the processing to the particular variety, and we can therefore make great cocoa and chocolate. In cocoa, each variety requires a particular fermentation and roasting to become really great chocolate. Xoco’s approach breaks with decades of industrialized cocoa growing, where all beans are mixed on the fields and the processing is standardized. Xoco’s approach brings chocolate to a new level.

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