Distinguishing Today’s Cocoa Varieties

The quality of cocoa beans depends on many factors, among which the cocoa variety is a fundamental and important one. When combined with proper fermentation and processing methods, high-quality cocoa products can be achieved. Let’s take a look at the most common cocoa varieties today.

Forastero Cocoa Variety

Originating from the Amazon Basin (Lima et al., 2011), Forastero accounts for nearly 95% of the world’s cocoa production (Saltini et al., 2013). This variety is mainly grown in West Africa, especially in Côte d'Ivoire, Ghana, Nigeria, and Cameroon. The beans typically have a purple (reddish) color due to the presence of anthocyanins.

Forastero trees possess relatively good resistance to pests and diseases (Bartley, 2005; Lima et al., 2011). This variety includes several sub-types: Amelonado, Cundeamor, and Calabacillo, among which Amelonado is the most widely cultivated.

Research by J.E. Kongor and colleagues (2016) shows that fermented and dried Forastero beans have a higher pH compared to Criollo beans. As a result, chocolate made from Forastero tends to be less bitter, less astringent, and less acidic compared to chocolate produced from Criollo or Trinitario varieties (Sukha, Butler, Umaharan, & Boult, 2008).

Criollo Cocoa Variety

Criollo originates from the Americas. The beans are white, ivory, or pale yellow-purple due to the presence of a gene that suppresses anthocyanin production (Fowler, 1999). This variety has low yields and is highly susceptible to pests and diseases. Currently, Criollo is grown mainly in Central America and some areas of Asia (Fowler, 1999; Thompson, Miller, & Lopez, 2007).

Criollo beans contain high levels of pyrazines and have a low pH. However, they also possess very high concentrations of flavor precursors, resulting in distinctive and refined flavor notes ideal for specialty chocolates (J.E. Kongor et al., 2016).

Trinitario Cocoa Variety

Trinitario originates from Trinidad and is the result of a natural hybridization and recombination between Criollo and Forastero (Fowler, 1999). The beans are white, and the variety’s resistance to pests and diseases is intermediate between Criollo and Forastero (Bartley, 2005).

Besides the three widely cultivated cocoa varieties—Forastero, Criollo, and Trinitario—many hybrid varieties have been developed through long-term selection and research efforts across the world.