Cocoa Types
Commercial cocoa comes from the species Theobroma cacao, which developed as a mid-sized tree in the rain forests of South and Central America.
There are three main varieties of T. cacao. Criollo cocoa was the first variety imported to Europe and developed in Central America. Criollo makes the most flavorsome cocoa, but accounts for just 5% of the world market because of its susceptibility to pests and diseases. The pods of Criollo cocoa are elongated and pointed and have a thinner skin with pronounced ridging. They are red (occasionally white) and the seed is white to pale pink or yellow.
Originating in the region south of Panama, Amazonian Forastero has a much higher yield potential than Criollo and, as a result, now accounts for 80 - 90% of world production. Forastero is widely cultivated across Africa and central and South America where the main varieties are Amelonada and Arriba. It is used to mass produce bulk beans with classic flavor.
Pods are shorter and rounder than Criollo and their skin is smooth with little ridging. They are green, becoming yellow between the ridges as they mature. Seed is large, rounded and purple in color. These two varieties have hybridized to give a series of hybrid types known as Trinitario which account for a 10 -15% market share. These diverse types are usually hardier; approach the yields of Forastero and the most flavorsome of these hybrids match the taste of Criollo.
