From Bean to Cup: Our Process

Every cup of Espresso Xoc starts with a careful selection of Criollo and Trinitario cacao beans from smallholder farms in the Peruvian highlands. These heirloom varieties are prized for their complex flavour profiles and naturally high flavanol content.

After harvesting, the beans undergo a controlled fermentation process that develops their signature depth of flavour — notes of dark fruit, roasted nuts, and a subtle earthiness that sets our cacao apart from commodity cocoa.

The beans are then dried slowly under the Andean sun before being shipped to our facility. Here, we apply a proprietary low-temperature roasting method that preserves the delicate bioactive compounds while bringing out the rich, full-bodied taste.

The roasted beans are stone-ground into a cacao mass and pressed into our signature wafer format — designed for precise dosing and easy brewing. No additives, no sugar, no fillers. Just 100% pure cacao.

The result is a drink that bridges ancient tradition and modern convenience — functional, flavourful, and as close to the bean as you can get without visiting a farm yourself.