Traditional
Diet / Lactose Free
Or, Xata! Polo is our brand of tigernut-based horchata with the Valencia Denomination of Origin. Sweet and refreshing beverages that we carefully monitor from the cultivation of the tigernut to the packaging. Discover our variety: original, fresh, selection, or diet and lactose-free, the alternative to milk for people with lactose intolerance.
Polo Select.
Inspired by the authentic taste of horchata from artisan horchata shops. Refreshing and naturally energizing.
Polo Refreshing
Made with softer heat treatments that make it more flavourful. A drink with nutritional properties: lipids, proteins, vitamins, and minerals.
Bio Polo Concentrate
Made with softer heat treatments that make it more flavourful. A drink with nutritional properties: lipids, proteins, vitamins, and minerals.
Designed to surprise
Horchata Cream
Sip by sip. Alone or in company. As an after-lunch refresher or for dessert. Night or day. A tigernut-based cream to be enjoyed cold.
VEGAN AND LACTOSE FREE
Beer
Water, malt, barley, fresh hops, and tigernut. A beer that is smooth in the mouth, refreshing, and brewed and bottled in Valencia.
The Perfect Combination!
There is no horchata without fartons, nor fartons without horchata.
We are proud to have created the perfect match.
Or,Xata! Preparation Polo
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Seed and Cultivation
Every year, we select and prepare the best tigernuts from the harvest for our farmers, who will use them as seeding for the next crop. We plant tigernuts every spring.
Washing
The tigernuts go directly from the field to our washing facilities. We clean them with water and remove any roots, stones, and defective tigernuts. This is where the selection of the best ones begins.
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Drying
The tigernuts are cured in our drying sheds for 3-4 months. Naturally, slowly, and without forcing the drying process, 80% of the water is removed.
Sorting
Once they enter our plant, 12 machine vision cameras discard the tigernuts that do not meet our quality standards.
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Sanitising
The tigernut essence is pasteurized at a low temperature, which helps sanitise and preserve the horchata.
Washing and grinding
Once in the horchata processing plant, we rehydrate the tigernuts by immersing them in water and washing them again. After the tigernut has recovered its initial volume, it passes through the mills, where it is crushed.
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Pressing and filtering
This crushed paste passes through presses with a sieve to extract the juice that will serve as the base for the ‘Or, Xata! Polo’ drink.
Horchata
We add sugar, water, lemon peel, and cinnamon to the tigernut essence and pack it all up.
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