Varieties of Cocoa

Criollo ( means ‘Creole’ in Spanish) :

This variety is the original Cocoa Tree, the earliest plantations of which were recorded in the 17th century. Originally grown in Venezuela, Central America and Mexico , it is now also found in Ecuador, Nicaragua, Guatemala and SriLanka. Considered to be the “Prince of Cocoas”, Criollo has a reputation for fineness and an intense aroma. This variety represents only 5% of global production, in part due to its vulnerability to insects and disease.

Criollo smaller, has better taste quality, worth growth and gave the best Cocoa. It is expensive and used only for high quality dark chocolate and often is mixed with forastero varieties.

Forastero ( means ‘foreigner’ in Spanish ) :

This group is very diverse and, as a species, is more resistant to disease and pests and therefore more productive than the Criollo. Originally grown in the high Amazon region, it is now the predominant variety cultivated in Africa and, consequently accounts for nearly 80% of world Cocoa production. It is considered to be of ordinary quality (a very slight aroma and a strong, short, bitter taste) and is widely used in mass produced chocolate products.

Trinitario ( ‘from Trinidad’ ) :

This specifies of cocoa tree is a natural biological hybid between the Criollo and the Forestario, which was exported from Trinidad where the spanish colonists had established plantations. The quality of its cocoa varies between average and superior, with strong cocoa butter content. It presents about 10-15% in world production.