About Cocoa
Cocoa Tree Varieties
Fermented fine 'Trinitario' (top) and 'Criollo' (bottom) cocoa beans grown in Venezuela, Madagascar and some Central American countries
There are four main varieties of cocoa tree: Criollo, Forastero, Trinitario and Nacional.
The Criollo variety is the original cocoa tree, and the ‘prince of cocoas’, with a reputation for fineness and a mild aroma. It accounts for less than 1% of all cocoa, partly because it’s more sensitive to weather conditions and more vulnerable to insects and diseases, and therefore more difficult to cultivate. It also yields smaller harvests. It’s grown in Venezuela, Madagascar and some Central American countries.
The Forastero group of varieties is very diverse and is more resistant to disease and pests and therefore much more productive than the Criollo. Originally grown in the high Amazon region, it’s now the predominant variety cultivated in Africa and consequently accounts for over 90% of world production. This variety forms the basis of the cocoa and chocolate industry.
The Trinitario varieties of cocoa are a natural biological hybrid between the Criollo and the Forastero, which originated in Trinidad where the Spanish colonists had established plantations. This variety produces “fine” or “flavour” cocoa beans with a fruity, molasses or raisin taste.
The fourth type is Nacional, which produces fine cocoa Arriba beans and is found exclusively in Ecuador.
