Types of Cocoa – What Are the Varieties and How Are Cocoa Beans Processed?

Cocoa is a product derived from cocoa beans, which are native to 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 available to most people, primarily in the form of chocolate. Everyone knows it, but few realize that there are different varieties of cacao. Find out which types are available on the market.

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

Cacao 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 ritual drink. Today, the leading cocoa producers are countries in West Africa, such as Ivory Coast, Ghana, and Nigeria, and those in South and Central America, 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 cocoa varieties that can be used to produce cocoa include 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 cocoa varieties and subvarieties.

The cacao tree itself grows primarily in tropical climates. Its fruits can be various colors: green, yellow, red, or brown. They contain white pulp and seeds, which are fermented and dried before being used to produce cacao-based products and chocolate.

The Three Main Varieties of Cacao

The official classification of cacao was established in the 1940s and involves 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 and complex flavor and rich aroma. It is grown primarily in Central America and the Caribbean, where it originated—it was already prized 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 notes. However, due to its low resistance to disease and 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 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 and accounts 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—and a higher tannin content. This variety is most commonly used in the mass production of chocolate and cocoa-based products.

Trinitario—the Golden Mean

Trinitario is a hybrid of Criollo and Forastero, combining 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 following an 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 in both high-quality chocolate production and 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 the type of processing. 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 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 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 alkalized 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 be found 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. Ceremonial cocoa is most commonly found in this form.

Cocoa comes in various varieties and forms, and choosing a particular type is crucial for the taste and quality of the final product. In this case, one must consider both the traditional distinction between cocoa varieties and the place of origin, form, and processing method. Each type of cacao affects the taste, aroma, color, and use of the final product in a different way.