Nicalizo happens to be a mixed hybrid, shown to have genetic heritage of roughly one-quarter criollo, nearly three-quarters amelonado, and a smidge from the other clusters. It also has a relatively small but strong growing region, found growing semi-wild in northern Nicaragua, from which it’s since been propagated on other farms in the region. The varietal is easily identifiable on the farms due to its distinct bright red pods, which produce a fruit-forward, nutty cacao, once properly fermented & dried. Nicalizo was the first Nicaraguan cacao to be awarded Heirloom Cacao Preservation status.

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Friis Holm Nicaliso 70% Friis Holm Nicaliso 70%


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