Types of Cocoa – What Are the Types and Processing Methods for Cocoa Beans?

Cocoa is a product derived from cocoa beans that originated in the forests of Latin America. After Europeans discovered the Americas, cocoa found its way to Spain and later spread throughout the world. By the 19th century, it had become widely available to most people, especially in the form of chocolate. Everyone is familiar with it, but few realize that there are several types of cacao. Learn about the varieties available on the market.

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

Cocoa originates from the tropical forests of Central and South America. The Maya and Aztecs considered it a gift from the gods and used it to prepare a bitter ceremonial drink. Today, the largest producers of cacao are West African countries 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 Malpighiad family, and the most well-known and widespread species is Theobroma cacao L. Other cocoa varieties that can also be used for cocoa production include Theobroma bicolor and the Colombian cocoa variety Heraña Umbratica, as well as artificially bred varieties, such as the Castro Naranjal 51 variety in Ecuador.

Cocoa grows primarily in tropical climates. Its fruits can come in different colors—green, yellow, red, or brown. They contain white pulp and white beans, which are fermented and dried and then used to make cocoa and chocolate products.

The Three Main Varieties of Cocoa

The official classification of cacao was established in the 1940s, which includes the traditional division into three varieties. A distinction was made between Criollo, Forastero, and Trinitario cacao.

Creole—A Rare and Noble Variety

Criollo is the most distinctive variety of cacao, characterized by its delicate, complex flavor and rich aroma. It is grown primarily in Central America and the Caribbean, where it originated—and has been prized since the time of the Maya civilization. It is characterized by low bitterness and acidity, making it ideal for producing high-quality artisanal chocolate. You can detect floral, fruity, or almond notes in its flavor. However, due to its low disease resistance 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 cocoa rituals and the production of the finest chocolates. Among the Criollo varieties, we can highlight cultivars such as Guassár, Chuao, and Porcelana.

Forastero—The Basis of Industrial Production

Forastero is the most widespread cocoa variety, accounting for about 80% of global production. It is grown primarily in West Africa and South America. The Forastero variety is more disease-resistant and easier to cultivate than Criollo, but its flavor is simpler and less nuanced—stronger, earthier, and more bitter—and it contains a high percentage of tannins. This variety is commonly used in the mass production of chocolate and cocoa products.

Trinitario—The Golden Mean

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 as a result of an epidemic that struck Criollo. Trinitario is characterized by a rich aroma and a distinctive yet delicious flavor, as well as greater disease resistance than Criollo. It is used in the production of high-quality chocolate and in the food industry, but accounts for less than 10% of the cocoa crop.

Cocoa Varieties by Processing Method

Cocoa can also be classified according to its processing method. Ground cocoa comes in two forms: natural (unalkalized) cocoa and alkalized cocoa, which differ in color, taste, and characteristics.

Unalkalized cocoa is a pure, natural product obtained by grinding roasted cocoa beans. It has a strong, slightly acidic 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 that reduces its acidity and gives it a darker color and a milder taste. It is more commonly used in confectionery because it dissolves better in liquids and gives products a more appealing color.

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

In addition, cocoa can be found in the form of cocoa mass or cocoa paste. Cocoa paste is an intermediate product manufactured by grinding roasted cocoa beans. It consists of cocoa particles and cocoa butter and is a key ingredient in chocolate and other confectionery products. Similarly, cocoa paste is made by grinding raw cocoa beans without subjecting them to high temperatures or alkali. Ceremonial cocoa is the most common type in this form.

Cocoa comes in various varieties and forms, and choosing a specific type is crucial to the taste and quality of the final product. Here, one must take into account the traditional distinction between cocoa varieties, their place of origin, form, and processing. Each type of cocoa affects the taste, aroma, color, and use of the final product in a different way.