Cocoa is a product derived from cocoa beans, which originate in the forests of Latin America. After the Europeans discovered the Americas, cocoa found its way to Spain and later spread throughout the world. In the 19th century, it became accessible to most people, primarily in the form of chocolate. Everyone knows it, but few realize 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 are there?
Cocoa originates from the tropical forests of Central and South America. The Maya and Aztecs regarded it as a gift from the gods and used it to prepare a bitter ritual drink. Today, the largest cocoa producers are West African countries such as Côte d’Ivoire, Ghana, and Nigeria, as well as South and Central American countries such as Ecuador, Colombia, Venezuela, and Peru.
The cacao tree is a tree belonging to the mallow family (Malvaceae), whose best-known and most widely cultivated member is the true cacao tree (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 cocoa varieties and subvarieties.
The true cocoa tree grows mainly 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 make cocoa and chocolate products.
The Three Main Varieties of Cocoa
The official classification of cacao was introduced in the 1940s and includes the traditional division into three varieties. A distinction is made between Criollo, Forastero, and Trinitario cacao.
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 and was already valued by the Maya. It is characterized by low bitterness and acidity, making it ideal for the production of high-quality artisanal chocolates. Its flavor features floral, fruity, or almond-like notes. However, due to its low resistance to disease and the demanding 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 cacao and the production of the finest chocolates. Among the Criollo varieties, we can distinguish varieties such as Guasare, Chuao, and Porcelana.
Forastero—the foundation of industrial production
Forastero is the most widely cultivated 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 grow than Criollo, but it has a simpler, less refined flavor—stronger, earthier, and more bitter, but also with 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 that combines the best characteristics of both varieties. It originated through natural cross-pollination on the island of Trinidad in the 18th century, when Forastero cultivation began as a result of an epidemic that affected Criollo. Trinitario is characterized by a rich aroma, a distinct yet delicate flavor, and greater disease resistance than Criollo. It is used both for the production of high-quality chocolate and in the food industry, but accounts for less than 10% of the cocoa harvest.
Cocoa Varieties by Processing Method
Cocoa can also be classified by its processing method. Ground cocoa comes in two forms: natural (non-alkalized) cocoa and alkalized cocoa, 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 and gives it a darker color and a milder flavor. It is more commonly used in the confectionery industry because it dissolves more easily in liquids and gives products a more attractive color.
Whether you’re interested in milder alkalized cocoa or non-alkalized cocoa, you’ll find both types at Foodcom S.A., which supplies a wide range of cocoa raw materials to meet the diverse needs of the food industry.
In addition, cocoa is available in the form of cocoa mass or cocoa butter. Cocoa mass is an intermediate product produced by grinding roasted cocoa beans. It consists of cocoa particles and cocoa butter and is an important ingredient in chocolate and other confectionery products. Similarly, cocoa paste is produced by grinding raw cocoa beans without subjecting them 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 flavor and quality of the final product. Both the traditional classification of cocoa varieties and the origin, form, and processing must be taken into account. Each cocoa variety influences the flavor, aroma, color, and use of the final product in different ways.
