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

Cocoa is a product derived from cacao beans, which originate in the forests of Latin America. After Europeans discovered the Americas, cocoa made its way to Spain and subsequently spread throughout the world. In the 19th century, it became widely available, mainly in the form of chocolate. Everyone knows about 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 are the different varieties?

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 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 belongs to the Malvaceae family, of which the best-known and most widely cultivated member is the cacao tree itself (Theobroma cacao L.). Other varieties of cacao can also be used to produce cocoa, including Theobroma bicolor and the Colombian Herrania umbratica, as well as artificially bred plants, such as Ecuador’s Colección Castro Naranjal 51. From a botanical standpoint, 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, then used to make cocoa 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: Criollo, Forastero, and Trinitario.

Criollo—a noble rarity

Criollo is the most exclusive cocoa variety, prized for its delicate, complex flavor and rich aroma. It is primarily grown in Central America and the Caribbean, where it originated—it was already prized by the Maya. It is characterized by low bitterness and low acidity, making it ideal for the production of high-quality artisanal chocolates. Its flavor profile features floral, fruity, and almond 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, particularly for ceremonial cocoa and the production of the finest chocolates. Notable Criollo varieties include Guasare, Chuao, and Porcelana.

Forastero—the foundation of industrial production

Forastero is the most widespread 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—and a higher tannin content. This variety is most commonly used in the mass production of chocolate and cocoa-based 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 crossbreeding of varieties on the island of Trinidad in the 18th century, when Forastero cultivation began following 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 it 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, taste, 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 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 taste. It is more commonly used in the confectionery industry because it dissolves better 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 forms 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 come 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. Similarly, cocoa paste is produced by grinding raw cocoa beans without subjecting them to high temperatures or alkalization. It is in this form that ceremonial cacao is most commonly found.

Cacao comes in different varieties and forms, and the choice of a particular type is crucial to the taste and quality of the final product. One must take into account both the traditional distinction between cocoa varieties and their place of origin, as well as their form and processing. Each type of cocoa influences the taste, aroma, color, and use of the final product in different ways.