The pure ancient criollo cocoa bean disappeared without a trace around 200 years ago. Only recently has it been rediscovered within the jungles of South America.


Today, the criollo bean accounts for only 5% of all cocoa beans grown in the world, making it a jewel among cocoa beans - a jewel that undergoes a rigorous harvest and fermentation process. The fruit, in which the cocoa bean is found, must be sought out during the harvest, which is restricted to only two seasons.


The fruit is opened with a swift stroke of a machete, leaving the beans to be scraped out for the fermentation stages to begin. It’s a complex drying process taking 2-6 days.

During this period, the harsh and bitter taste of the raw bean diminishes, leaving a pure cocoa aroma, which signals the end of the fermentation process.


The sought-after criollo cocoa bean is at the heart of Criollo chocolate liqueurs, enhancing the taste of each irresistible flavour.

Liquid Luxury awaits.

PLEASE ENTER YOUR DATE OF BIRTH AND PROVINCE TO CONTINUE





YOU ARE NOT OF LEGAL DRINKING AGE IN YOUR JURISDICTION TO ENTER THIS SITE.

Please enjoy our products responsibly.
Legal and Privacy Policy