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The Chocolate Story
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The source of all cocoa and chocolate, cacao beans are found in the
pods of the cacao tree, grown in the tropics, generally within twenty
degrees of the equator. Also called cocoa beans or cacao. While there
are many varieties of cacao beans (3,000 different varieties of plants
and trees have been identified) there are now considered to be 4
primary classifications of cacao beans: Criollo, Forastero, and
Trinitario (a hybrid between Criollo and Forastero) and the most recent
class to be added is the Arriba Nacional.
CRIOLLO BEAN
Flavor: Rich and intense; has the widest range of flavors
Pod and tree: Soft skinned, reddish color, smaller variety, delicate and highly prized beans
Origin: South America
% of World's Crop: 1%
FORASTERO
Flavor: Soft; beans have a pungent aroma; is usually a "base" bean and not complex
Pod and tree: Pod is thick-skinned with a red-yellow color; trees are hearty and produce a large number of beans
Origin: West Africa
% of World's Crop: 80%
TRINITARIO
Flavor: Fine-flavored; exhibits Criollo and Forastero characteristics
Pod and Tree: Hearty and withstand infestation well; small yellow pods; a hybrid of the Criollo and Forastero beans
Origin: Trinidad
% of World's Crop: 15%
ARRIBA/NACIONAL
Flavor: Full, smooth cocoa flavor with additional floral, nutty notes
Pod and tree: Large, green, wrinkled pods; beans are large and purple
Origin: Ecuador
% of World's Crop: 4%
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