The three main cacao varieties—Criollo, Forastero, and Trinitario—each offer distinct flavor profiles and growing characteristics. Criollo, the rarest variety, delivers complex flavor notes but requires careful management. Forastero, representing about 80% of global production, offers disease resistance and higher yields. Trinitario, a hybrid of the two, balances flavor complexity with hardiness. Understanding these varieties helps farm owners make strategic planting decisions based on their specific growing conditions and market goals, potentially commanding premium prices from specialty chocolate makers searching for distinctive flavor profiles.
Tropical Cacao – Sustainable Chocolate
Cultivating Quality Cacao, Empowering Communities, and Crafting Excellence in Chocolate