A Denomination of Origin since 2012, Los Bejucos is located in the eastern extreme of Duarte province and belongs to the municipality of San Francisco de Macorís. Since Cluizel launched Los Ancones in 2003, the company’s second single estate bar with cacao sourced from the Rizek owned farm of the same name, this origin has represented the promise of Dominican cacao internationally with honor.
The 86 cacao farms certified organic and comprising about 10,927 tareas (690 ha) in Los Bejucos share special attributes that contribute to this origin’s distinct personality. Warmer than the hilly Ramonal, the entire area is irrigated by three underground rivers, and there is perfect soil drainage even in the flat lower region.
Already blessed with natural advantages, farms are undergoing revitalization adding improved clones to their older stock. Everywhere one goes in Los Bejucos there are sliding roof dryers in various stages of conservation.
There is something seductive about the flavor profile of this origin: a powerful yet round blend of satisfying cacao, rich dried fruits like prunes, walnuts, a hint of black olives, and fresh berry notes.
Los Bejucos is used on the following products:
Distinctive olive, nuts and wood, with a chocolatey center leaning towards prune and raisin, plus light acidity, strawberry and hint of jasmine.
Innovation and processing
Centralized fermentation & drying at CE.T.I.CO, which stands for Center for the Integral Transformation of Cacao.
This is a unique facility conceived by Rizek Cacao to produce the best, distinctive cacao, from wet beans.
- The first fully integrated post-harvest cacao processing center.
- Exclusive methods and equipment for fermentation and drying.
- Microbiological controls.
- Highly qualified professionals.
- Sensory panel.
- Physical and chemical parameters quality control for all batches.