There are three main varieties of cacao beans: Criollo, Forastero, and Trinitario.
Here's a breakdown of each type:
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Criollo:
- Considered the rarest and most prized type of cacao bean.
- Known for its complex aromas, delicate flavor, and lack of bitterness.
- Represents a small percentage of the world's cacao production.
- Susceptible to diseases, making it more difficult to cultivate.
- Examples: Chuao, Porcelana.
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Forastero:
- The most widely grown cacao bean, accounting for the majority of global production.
- More robust and easier to cultivate than Criollo, with higher yields and greater disease resistance.
- Has a bolder, more bitter, and less nuanced flavor than Criollo.
- Often used as the base for many chocolate blends.
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Trinitario:
- A hybrid of Criollo and Forastero, combining the best traits of both varieties.
- Offers a balance of flavor complexity and hardiness.
- More aromatic and flavorful than Forastero, but easier to grow than Criollo.
- Represents a significant portion of the global cacao production.
In summary, while Forastero dominates production, Criollo is prized for its flavor, and Trinitario offers a desirable middle ground. These three types form the basis for the vast array of chocolates enjoyed worldwide.
