Share 'pure CRIOLLO CACAO tempering q's'

I AM tempering hawaiian CRIOLLO cacao that i winnowed / ground / melanged and ultimately tried tempering ...   the original cacao liquor was runnier than i have experienced with bali or s. american cacao varieties ...  can anyONE with experience in using the different variety of beans interpret why I AM not acheiving the same tempering experience with pure CRIOLLO beans as I AM with a mixture?  …