Los Bejucos, Denomination of Origin

Flavor profile

Distinctive olive, nuts and wood, with a chocolatey center leaning towards prune and raisin, plus light acidity, strawberry and hint of jasmine.

Cultural profile

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.

Soil & geographical features

Humid subtropical. Clay loam soil. Northern Mountain Range, Canete, Nona and Nonaita Rivers.

Try our chocolate made with this cacao bean: Los Bejucos 65%