Criollo, Forastero, Trinitario

There are three different species of cocoa tree. The descendants that we see in the plantations today are usually cultivated or coincidental hybrids thereof, each with their own particular characteristics:

* Criollo, also known as the prince among cocoa trees, produces pods with a very thin peel. The cocoa itself has a very pale color and a unique refined aroma. This variety produces small harvests and is also very fragile.

* Forastero is a stronger type of tree that is easier to cultivate and produces larger yields. The cocoa pods have a thicker peel and a coarser, stronger aroma. Cocoa from the Forastero beans is often called bulk cocoa because it gives chocolate a typical recognizable basic aroma. This cocoa therefore forms the basic ingredient in most chocolates and can often account for 80% of the cocoa mixture.

* Trinitario is a cross of both types of trees and has characteristics of both of the former: it has a strong but relatively refined aroma and, moreover, is very easy to cultivate.

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