Cocoa Bean Varieties

Cocoa’s diversity is rooted in its remarkable range of bean varieties, each imparting its own nuance to the world’s beloved chocolate. The three primary types—Forastero, Criollo, and Trinitario—constitute the foundation of global cocoa production.

• Forastero: The robust workhorse of the cocoa world, Forastero beans account for nearly 80% of global production. Originally from the Amazon basin, these beans thrive in West Africa and are prized for their resilience and high yields. Their flavour is typically strong and straightforward, with a classic, bittersweet profile that forms the backbone of most commercial chocolate.
• Criollo: Revered as the ‘prince of cocoas,’ Criollo beans are rare and delicate, representing only a small fraction of the market. Indigenous to Central America, they produce chocolate with complex, floral aromas, gentle acidity, and a lingering, nuanced finish. Criollo’s sensitivity to disease makes it difficult to cultivate, but its refined taste is highly sought after by artisan chocolatiers.
• Trinitario: A natural hybrid of Forastero and Criollo, Trinitario emerged on the island of Trinidad after a blight decimated Criollo crops in the 18th century. This variety brings together the hardiness of Forastero with the subtlety of Criollo, resulting in beans that balance robustness with sophisticated flavour notes—spicy, fruity, and floral.

Other lesser-known varieties, such as Nacional from Ecuador, add to the cocoa tapestry, each contributing distinctive aromas and taste profiles. The complex interplay of genetics, terroir, and cultivation methods means every harvest tells a unique story, inviting chocolate lovers to explore a world of flavour, origin by origin, bean by bean.