Cocoa bean varieties
3 grand varieties
The Criollo tree is rare and is native to Central and South America and other regions such as Sri Lanka and the Caribbean islands, only 5% of the words production is actually Criollo, the reason it being rare is that it is very difficult to grow and vulnerable to a variety of environmental threats while the beans have a pale pink to white color the taste is described as delicate yet complexed.very rich in secondary notes long duration but lacks the classic chocolate flavor. Criollo is used as an ingredient for the very finest of chocolates and also carries the name as the “prince of cocoas”
Forastero known as the versatile got its name from the Spanish who at first imported Criollo cocoa exclusively from Venezuela. They regarded Criollo as the original variety of cocoa, as opposed to the ‘foreign’ Forastero variety from the Amazonas region.
The Forastero accounts to 80% of the worlds cocoa supply, the reason it being so popular is that it is a tougher crop that is less susceptible to disease and gives a high yield crop than the Criollo variety.
The beans are purple in color which gives the chocolate a full-bodied flavor
A bitter taste for a short duration, which is why manufacturers blend this with superior cocoas.Forastero subspecies: Amelonado, Cundeamor, and Calabacillo, but others also. Amelonado cocoa is the most extensively planted cocoa of all.
The Trinitario is the hybrid of the 3
an interesting story back in 1727 Trinidad had a hurricane which wiped out most of the Criollo crop as the farmers thought most of the crop was dead they began planting Forastero but spontaneous hybrids appeared. the Trinitario has the best of both the high yield touch side from the Forastero and the refined taste of the Criollo. They can now be found in all the countries where Criollo cocoa was once grown: Mexico, the Caribbean islands, Colombia, Venezuela, and in parts of Southeast Asia. Quality of the cocoa varies between average and superior. It is the predominant fine flavor cocoa.