Types of Cocoa: Varieties and Methods of Processing Cocoa Beans

Cocoa is a product derived from cacao beans, which are native to the forests of Latin America. After the 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 knows about it, but few realize that there are different varieties of cacao. Find out which ones are available on the market.

Where does the cacao plant come from, and what types are there?

Cacao is native to 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 ritual drink. Today, the largest producers of cacao are countries in West Africa, such as Ivory Coast, Ghana, and Nigeria, and those in Central and South America, such as Ecuador, Colombia, Venezuela, and Peru.

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

Cacao itself grows primarily in tropical climates. Its fruits can be green, yellow, red, or brown. They contain white pulp and beans, which are fermented and dried to make cacao and chocolate products.

The Three Basic Varieties of Cacao

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

Criollo—a noble rarity

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 prized by the Maya. It is characterized by its 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 demanding growing conditions, Criollo accounts for only 1 to 5% of global cocoa production. It is a highly sought-after cocoa species, especially for ceremonial cocoa and the production of the finest chocolates. Among the Criollo varieties, Guasare, Chuao, and Porcelana stand out.

Forastero—the foundation 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 grow than Criollo, but it has a simpler, less refined flavor: stronger, earthier, and more bitter, with a higher tannin content. This variety is the most widely used in the mass production of chocolate and chocolate products.

Trinitario—the Golden Mean

Trinitario is a hybrid of Criollo and Forastero that combines the best characteristics of both varieties. It was created through the natural crossbreeding of varieties on the island of Trinidad in the 18th century, when Forastero cultivation began as a result of the epidemic that affected Criollo. Trinitario is characterized by a rich aroma, a distinctive yet delicate 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 based on how it is processed. 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 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 flavor. It is used more widely in the confectionery industry because it dissolves more easily in liquids and gives products a more appealing color.

Whether you’re interested in milder alkalized cocoa or non-alkalized cocoa, you’ll find both varieties 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 can be found in the form of 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. Similarly, cocoa paste is produced by grinding raw cocoa beans without subjecting them to high temperatures or alkalization. Ceremonial cacao is the most common in this form.

Cacao comes in different varieties and forms, and choosing a specific type is crucial to the flavor and quality of the final product. Here, it is important to consider both the traditional distinction between cocoa varieties and their place of origin, form, and processing. Each type of cocoa affects the flavor, aroma, color, and use of the final product in a different way.