Types of Cocoa: Varieties and Methods of Processing Cocoa Beans

Cocoa is a product derived from cocoa beans, which grow in the forests of Latin America. After Europeans discovered the Americas, cocoa made its way to Spain and then spread throughout the world. In the 19th century, it became accessible to most people, mainly in the form of chocolate. Everyone is familiar with it, but few people know that there are several varieties of cacao. Find out which varieties are available on the market.

Where does the cacao plant come from, and what varieties exist?

Cocoa originates from the tropical rainforests of Central and South America. The Maya and Aztecs considered it a gift from the gods and used it to prepare a bitter ritual drink. Today, the largest producers of cacao are countries in West Africa, such as Côte d’Ivoire, Ghana, and Nigeria, as well as countries in South and Central America, such as Ecuador, Colombia, Venezuela, and Peru.

The cacao tree belongs to the Malvaceae family, the best-known and most widely cultivated member of which is the cacao tree itself (Theobroma cacao L.). Other cocoa varieties that can also be used for cocoa production include Theobroma bicolor and the Colombian Herrania umbratica, as well as artificially bred plants such as the Ecuadorian Colección Castro Naranjal 51. Botanically speaking, there are dozens of different varieties and subvarieties of cacao.

Cacao itself grows primarily in tropical climates. Its fruits can be various colors—green, yellow, red, or brown. They contain white pulp and beans, which are fermented and dried, and then used to produce cocoa and chocolate products.

The Three Main Varieties of Cocoa

The official classification of cacao was established in the 1940s and involves a traditional division into three varieties. These are Criollo, Forastero, and Trinitario.

Criollo—A Rare Delicacy

Criollo is the most exclusive variety of cacao, prized for its delicate, complex flavor and rich aroma. It is grown primarily in Central America and the Caribbean, where it originated—it was already valued by the Maya. It is characterized by low bitterness and acidity, making it ideal for producing high-quality artisanal chocolate. Its aroma features floral, fruity, or almond notes. However, due to its low resistance to disease and challenging growing conditions, Criollo accounts for only 1–5% of global cocoa production. It is a highly sought-after cocoa variety, especially when it comes to ceremonial cocoa and the production of the finest chocolates. Notable Criollo varieties include Guasare, Chuao, and Porcelana.

Forastero—the backbone of industrial production

Forastero is the most common cocoa variety, accounting for about 80% of global production. It is primarily grown in West Africa and South America. The Forastero variety is more disease-resistant and easier to grow than Criollo, but it has a simpler, less refined flavor—stronger, earthier, and more bitter—as well as a higher tannin content. This variety is most commonly used for the mass production of chocolate and cocoa products.

Trinitario—the happy medium

Trinitario is a hybrid of Criollo and Forastero, combining the best characteristics of both varieties. It was created through natural cross-pollination on the island of Trinidad in the 18th century, when Forastero cultivation began following an epidemic that struck Criollo. Trinitario is distinguished by its rich aroma, distinctive yet subtle flavor, and greater disease resistance than Criollo. It is used both in the production of high-quality chocolate and in the food industry, but accounts for less than 10% of the cocoa harvest.

Types of Cocoa by Processing Method

Cocoa can also be classified by processing method. There are two types of cocoa powder: natural (unalkalized) and alkalized, which differ in color, flavor, and properties.

Non-alkalized cocoa is a pure, natural product obtained by grinding roasted cocoa beans. It has an intense, slightly tart flavor and a light brown color. It is rich in antioxidants and retains all of its natural health benefits.

Alkalized cocoa (also known as Dutch cocoa) is cocoa that has undergone an alkalization process, which reduces its acidity, gives it a darker color, and a milder flavor. It is most commonly used in the confectionery industry because it dissolves more easily in liquids and gives products a more appealing color.

Whether you’re interested in the milder alkalized cocoa or non-alkalized cocoa, you’ll find both types at Foodcom S.A., which supplies a wide range of cocoa ingredients to meet the diverse needs of the food industry.

In addition, cocoa is available in the form of cocoa mass or cocoa paste. Cocoa paste is an intermediate product obtained by grinding roasted cocoa beans. It consists of cocoa particles and cocoa butter and is a key ingredient in chocolate and other confectionery products. Cocoa paste is produced in a similar manner; it is the product of grinding raw cocoa beans without exposure to high temperatures or alkalization. Ceremonial cocoa is most commonly found in this form.

Cocoa comes in various varieties and forms, and the choice of a specific variety is crucial to the taste and quality of the final product. It is important to consider not only the traditional differences between cocoa varieties but also their place of origin, form, and processing method. Each variety of cacao affects the taste, aroma, color, and health benefits of the final product in a different way.