To secure the genetic purity and vigor of ancestral Criollo cacao, we must select fully ripe, healthy pods from our most resilient and productive mother trees, specifically targeting fruit located on the main trunk rather than fragile branches. 

We choose pods that have reached peak maturity—indicated by a distinct color transition to a vibrant yellow or deep orange-yellow, depending on the specific Criollo morphotype—and test them by a gentle shake; a hollow, rattling sound confirms that the internal mucilage has contracted and the seeds are free-floating.

We avoid pods showing any signs of fungal infection (Phytophthora black pod), physical damage, or boring by insect pests, as well as overripe fruits where the seeds may have already begun premature internal germination. 

When harvesting, we use sharp, sanitized tool to make a clean cut at the peduncle (stalk) without injuring the trunk's flower cushions, and opening the pod within 24 to 48 hours to extract only the plump, well-formed seeds from the central cluster of the placenta, discarding the smaller, under-developed seeds found at the extreme tips.

Because white and rose Criollo seeds lack the high tannin content (which acts as a natural defense mechanism) found in purple-cotyledon Deltan or Amazonian types, they are highly vulnerable to fungal pathogens and rapid desiccation.

Criollo seeds are delicate and recalcitrant and lose viability within days of pod harvest. We do not store them, they are sowed immediately after mucilage removal or by pre-germinate them by wrapping them in a moist, sterile cotton cloth or non-printed paper for 24 to 48 hours.

As soon as the white radicle (root tip) just breaks through the seed coat, it is ready to sow. We plant the seed vertically, radicle pointing downward, at a shallow depth of about 1 to 1.5 cm. Because cacao exhibits epigeal germination (the cotyledons lift above the ground), planting too deeply will exhaust the seed's limited energy reserves before it breaks the surface.  

To ensure seamless field establishment later, the nursery potting medium incorporates Oricao soil, healthy native components of the local cloud forest and alluvial soils, balanced with organic matter for structure and drainage as seedlings may remain in the nursery past 4 months..

Terroir-Based Soil Blending: Rather than relying on commercial, sterile potting soils, we built a living medium that reflects the native soil chemistry and microbiology and for drainage, the bottom of the bag, we use coarse river sand from the creeks next to the plantation. 

Cacao roots demand oxygen;  it needs to maintain a soil pH between 5.5 and 6.5. we make sure to feed them with additional compost and worm humus mainly in the dry season, between November and April, so we can optimize nutrient availability. 

Because Criollo seedlings grow at a more measured pace, we avoid heavy chemical nitrogen applications, which cause weak, elongated, "leggy" stems.

For foliar nutrition we apply a very dilute, balanced foliar fertilizer enriched with micronutrients (especially Zinc and Boron) every 14 days once the first pair of true leaves has fully expanded.

A small pinch of rock phosphate mixed into the lower half of the nursery bag during filling makes up root vigor and  provides a slow, steady release of phosphorus to stimulate deep taproot elongation.

As the seedlings grow toward 15 cm, we space the bags out to a clean layout (e.g., rows 3 to 4 bags wide with 50 cm walking paths). This maximizes air circulation, reduces relative humidity loops that favor foliar fungi, and prevents the seedlings from shading one another out.

We inspect the nursery bi-weekly. Any seedling displaying chlorosis (yellowing), stunted apical growth, or early signs of fungal infection is immediately segregated or discarded. Keeping only the most vigorous, genetically true individuals ensures high survival rates when transferring to the permanent field grid.