Cocoa Varieties – Origin, Rarity, Flavor Profile & More

Did you know that there are more than one cocoa varieties? And each variety gives a different flavor, aroma, and texture to the chocolate. While most people enjoy chocolate without thinking twice about its origins, being informed about them can amp up your experience. After all, the story behind cocoa varieties is rich, complex, and deeply tied to geography, genetics, and tradition. Let’s find out what these varieties are, their origin, qualities, and more.

What Are Different Cocoa Varieties?

There are three main cocoa varieties: Criollo, known for its fine flavor and rarity. Forastero, the most common and robust type. Trinitario, a hybrid combining Criollo’s quality with Forastero’s resilience. Other notable types include Nacional and modern hybrids like CCN-51, valued for yield and disease resistance.

Some of these cacao types are used to make bulk chocolate while some are rare and are only used to make high-end chocolate products. Let’s talk in detail about all the majorly known types of chocolate beans, including both the rare and commonly used ones.

Keep in mind that all these varieties of cocoa beans come from different groups of the same tree, Theobroma cacao, also known as the cacao tree. These groups are categorized on the basis of origin, genetics, and morphology. The tree grows fruits whose seeds (cacao beans) are used to make chocolate. 

1. Criollo

Criollo is the oldest known variety of cocoa. In fact, it was the one cultivated by the ancient Mayan and Aztec civilizations in Central and South America. The name Criollo means "native" or "local" in Spanish. It’s said that criollo was the cocoa of the pre-Columbian elite and early European chocolate connoisseurs, historically reserved for nobility and ceremonial use.

Moreover, criollo beans are renowned for their complex and delicate flavor. They are often described as mild, sweet, and aromatic with notes of nuts, caramel, and subtle fruitiness. Unlike more commercial varieties, Criollo lacks the bitterness and acidity found in other beans. This is why it’s preferred for fine and artisan chocolate production.

Did You Know?
Criollo makes less than 5% of the total global cocoa production. 

Criollo is notoriously difficult to grow. It’s susceptible to disease, yields low quantities, and requires ideal climatic conditions. This is why it represents less than 5% of global cocoa production today. Countries like Venezuela, Peru, and Madagascar still produce Criollo. But it is mostly used in premium or “fine flavor” chocolate due to its scarcity and quality.

2. Forastero

This cocoa type originates from the Amazon basin and is now the most widely grown cocoa variety globally. It was introduced to Africa and Asia by colonial powers and quickly became the dominant crop due to its hardiness and high productivity. Today, countries like Côte d’Ivoire, Ghana, and Nigeria lead Forastero production. Forastero beans have a bold, bitter, and astringent flavor with a strong cocoa base. While they may lack the nuanced notes of Criollo, their robust taste makes them ideal for mass-market chocolate. 

Did You Know?
80-85% of the world’s cocoa comes from Forastero trees.

Forastero beans are resilient: they resist pests and disease better than other varieties and yield higher harvests. This makes them a go-to for industrial chocolate manufacturers. It wouldn’t be wrong to say that Forastero is the economic backbone of the global chocolate trade. What does that mean, do you know? Well, it means that your favorite grocery store bar is most probably made of Forastero beans.

Fun fact!
Forastero means “foreigner” in Spanish.

3. Trinitario

This one is quite an interesting cocoa variety. It’s a natural hybrid of Criollo and Forastero. Moreover, it was first developed in Trinidad after a disease outbreak in the 18th century wiped out much of the local Criollo crop. Surviving Criollo trees were crossbred with imported Forastero plants, and this resulted in a new, resilient hybrid: Trinitario. This cocoa type retained some of Criollo’s fine flavor and Forastero’s strength.

Trinitario beans vary widely depending on their genetic makeup and region. For example, Trinitario grown in Venezuela’s Sur del Lago region tends to have rich chocolatey notes with hints of nuts and dried fruits. On the other hand, the beans from Papua New Guinea can carry a smoky, earthy flavor due to traditional fire-drying methods. Bur generally, these beans offer a fine balance of flavor and robustness. Tasting notes often include rich chocolate, floral hints, dried fruit, and spices.

Did You Know?
Trinitario makes around 10-15% of global cocoa production.

Trinitario is now grown in various parts of the world, including the Caribbean, Central America, and parts of Southeast Asia. Countries like Venezuela, the Dominican Republic, and Papua New Guinea are known for their high-quality Trinitario beans. Over time, these beans have become a cornerstone of fine-quality chocolate production.

Other Notable Cocoa Varieties

While Criollo, Forastero, and Trinitario dominate cocoa discussions, several lesser-known and emerging varieties are also gaining. Here are some of the other notable varieties of cocoa:

4. Nacional (Ecuadorian Arriba)

Nacional is a rare and ancient cocoa variety native to Ecuador, often marketed as "Arriba Nacional". Known for its floral aroma and complex flavor profile, it offers notes of jasmine, nuts, and tropical fruits. Moreover, this cocoa variety is quite prized for fine chocolate circles. Once thought nearly extinct due to disease and crossbreeding, pure Nacional genetics have been rediscovered in small Ecuadorian farms.

5. Amazonian Hybrids

These include wild and cultivated cocoa strains from the upper Amazon basin in Peru, Bolivia, and Brazil. These beans offer untapped flavor potential and disease resistance. Many modern breeding programs look to Amazonian varieties for improving global cocoa resilience and diversity.

6. CCN-51

Colección Castro Naranjal or CCN-51 is a high-yield hybrid developed in Ecuador for disease resistance and productivity. It is quite popular among farmers due to its reliability. But it’s criticized too for its acidic and astringent flavor. Some craft chocolate makers are experimenting with improved fermentation to enhance its taste. Countries where it's cultivated are Ecuador, Colombia, and Peru.

What Is The Most Commonly Produced Cocoa Type?

Forastero is the most widely produced cocoa variety, and it accounts for about 80–85% of global cocoa production. It is favored for its high yield, disease resistance, and strong cocoa flavor. These qualities make it ideal for mass-market chocolate. There is a high chance that your favorite chocolate bar is made of Forastero cocoa beans.

What Is the Rarest Cocoa Variety?

Criollo is the rarest type of cocoa beans, and it makes up less than 5% of global cocoa production. Known for its delicate flavor and low bitterness, it’s highly prized in fine chocolate. Criollo is difficult to cultivate due to its susceptibility to disease. This is why it is both scarce and expensive on the global market.

What Is the First Ever Cocoa Variety?

Not just the rarest, but Criollo is also the first ever cultivated cocoa variety. It was domesticated by ancient Mesoamerican civilizations like the Olmecs, Mayans, and Aztecs. They considered it quite a prized possession of theirs. This led to them using it in ceremonies, rituals, gift to gods, and as currency. Chocolate made from criollo was also used as medicine in ancient times.

What Is the Origin of Cocoa Bean Varieties?

The first ever beans originate from the tropical rainforests of Central and South America. The ancient Olmecs discovered them around 5000 years ago. Back then, cocoa played a vital role in Mesoamerican culture. It was used both as a sacred beverage and currency.

After olmecs, the Mayans and Aztecs also used cacao in rituals, royal feasts, and even as currency. The Aztecs believed cacao was a divine gift from the god Quetzalcoatl and referred to it as "xocolatl," a bitter spiced drink. Cocoa reached Europe in the 16th century, introduced by Spanish conquistadors. Sugar was mixed in chocolate and it quickly gained popularity among European elites and spread globally. Today, there are a range of cocoa varieties available, and each comes with different qualities.

What is the Origin of Criollo?

Criollo is the oldest known cocoa variety, originally domesticated by ancient Mesoamerican civilizations like the Olmecs, Mayans, and Aztecs. It thrived in regions of Central and South America originally.

Origin countries:

• Mexico
• Venezuela
• Nicaragua
• Guatemala
• Honduras
• Peru

What is the Origin of Forastero?

Forastero originated in the upper Amazon basin and is considered the wild-type cocoa. Unlike Criollo, it was not initially cultivated by Mesoamerican civilizations but later spread across Africa and Asia due to its hardiness and high yields.

Origin countries:

• Brazil
• Ecuador
  
• Peru
  
• Colombia

Also Widely Cultivated today in:

• Ghana
  
• Côte d’Ivoire
  
• Nigeria
  
• Indonesia
  

What is the Origin of Trinitario?

Trinitario emerged in Trinidad in the 18th century as a hybrid between delicate Criollo and hardy Forastero beans. Here’s where these beans were and are produced:

Origin country:

Trinidad and Tobago

Now widely grown in:

• Dominican Republic
  
• Venezuela
  
• Papua New Guinea
• Madagascar
• Sri Lanka

Knowing the origin and history of cocoa deepens your appreciation for chocolate. After, you now know the culture, craftsmanship, and geography behind every bite. Even that ordinary looking grocery store chocolate bar has so much rich history backing it.

Fun Fact!
West Africa produces around 81% of the global cacao beans.

How Are Different Cocoa Bean Varieties Classified?

Cocoa bean varieties are classified using two main systems: genetic and industrial. Industrial classification groups beans into "bulk" (primarily Forastero), specialty, fair trade, and "fine or flavor" (mainly Criollo and Trinitario). This classification helps chocolate manufacturers determine quality, flavor potential, and pricing based on the intended use i.e. mass production or premium, artisanal chocolate.

What is Genetic Classification of Cocoa Varieties?

Genetic classification of cocoa varieties is based on the plant’s DNA and origin. Scientists categorize cocoa into over 10 genetic groups, including Criollo, Forastero, and Amelonado. This system helps identify traits like flavor, disease resistance, and yield, offering a more accurate understanding than traditional industrial classifications used in chocolate production.

What is Industrial Classification of Cocoa Varieties?

Industrial classification is a system used by the chocolate industry to categorize cocoa beans based on their quality, flavor characteristics, and intended market use, rather than solely on genetics. This practical approach usually classifies cocoa beans into: bulk cocoa, specialty cocoa, fair trade cocoa, and fine or flavor cocoa.

This helps chocolate makers, traders, and producers align cocoa types with specific product goals and consumer demands. Here is how cocoa is identified for the above mentioned 4 groups.

Bulk Cocoa

Bulk cocoa, also known as "ordinary cocoa," is primarily derived from Forastero beans. It is used in large-scale, mass-market chocolate production due to its high yield, robust flavor, and wide availability. Most cocoa from West Africa (e.g., Ghana and Côte d’Ivoire) falls into this category.

Specialty Cocoa

Specialty cocoa is a broad category used to describe cocoa that stands out from ordinary (bulk) cocoa due to special, traceable qualities. These qualities are consistent and can be verified, relating to how the cocoa is grown, where it comes from (origin), and its overall quality.

It includes several sub-categories, such as:

• Fine or flavor cocoa (high-quality, unique taste)
• Fair trade cocoa (ethically sourced, socially responsible)
• Heirloom cocoa (rare, traditional genetic varieties)
• Organic cocoa (grown without synthetic chemicals)
• Sustainable or certified cocoa (produced in eco-friendly and socially responsible ways)

Fair Trade and Certified Cocoa

While not a flavor classification, Fair Trade, Rainforest Alliance, and other certifications play a role in industrial classification. After all, they focus on ethical sourcing, environmental impact, and farmer welfare. Certified cocoa can be either bulk or fine flavor but are considered premium due to sustainable and ethical production practices.

Fine or Flavor Cocoa

This classification refers to cocoa with superior flavor profiles, often from Criollo and Trinitario varieties. These beans have complex taste notes such as fruity, floral, nutty. Such a flavor profile is ideal for high-quality and artisanal chocolate. Fine or flavor cocoa makes up only about 5–10% of the global market and is regulated by organizations like the ICCO.

Cocoa is the key among chocolate ingredients and this classification helps brands pick the right cocoa suited for their products. Moreover, this also reflects how cocoa fits into different segments of the chocolate industry.

Why is Cocoa Important in Chocolate?

Cocoa is the essential ingredient in chocolate; without it, chocolate simply wouldn't exist. It is what that gives chocolate its flavor, color, and texture. The cocoa variety and origin matter too. After all, they directly impact the final product’s taste profile. 
For example, Criollo beans from Venezuela often produce chocolate with delicate floral and nutty notes, while Forastero beans from West Africa deliver a bolder, more bitter cocoa flavor. The two main components of cocoa used in chocolate production are cocoa solids (which deliver flavor and color) and cocoa butter (which gives chocolate its smooth, melt-in-the-mouth texture).

How Cocoa Becomes Chocolate?

The chocolate making process involves a series of steps that turn beans from cacao plant into your beloved treat. This includes fermentation of beans, roasting them, grinding them into a fine paste, conching, tempering, and then molding into desired shapes.

Whether criollo, forastero, or trinitario cocoa beans, the main steps of production remain same. It begins with harvesting ripe cocoa pods, typically by hand. Afterward, the beans are fermented for several days to develop flavor, followed by drying under the sun. Once dried, the beans are roasted; this step enhances their aroma and taste. The outer shells are removed to extract the nibs, which are then ground into cocoa liquor, a thick, rich paste. This liquor can be further separated into cocoa butter and cocoa solids. By blending these with sugar, milk (for milk chocolate), and other ingredients, and then conching and tempering, chocolate finally take its shape.

Conclusion

Undoubtedly, cocoa is the foundation of chocolate’s flavor, texture, and identity. Understanding the different cocoa varieties, their origins, and how they’re processed allows us for more appreciation for every bite of chocolate we take. The most common types are Criollo, Forastero and Trinitario. Each of these tell a one-of-a-kind story of geography, culture, and craft. This is not all! You should also know that these cocoa varieties are divided into 4 categories for industrial uses. This guide aims to truly amp up your chocolate experience. And if you have come reading this far, HAPPY MINDFUL MUNCHING!