Discover the Diversity of Cocoa Genotypes
Unveiling the Secrets of Cocoa's Genetic Makeup
Genotype Exploration
Dive into the genetic variations that define cocoa’s unique characteristics.
Flavor Profiles
Discover how different genotypes contribute to distinct chocolate flavors.
Understanding Cocoa Genotypes
The Role of Genotypes in Chocolate Production
Traditional Cocoa Genotypes:
Criollo
Known for its complex flavor profile, Criollo is often considered the ‘prince of cocoa’ due to its rarity, plus its delicate & aromatic qualities.
Forastero
Forastero is the most widely grown genotype, valued for its robust cocoa flavor and high yield, making it a staple in chocolate production.
Trinitario
A hybrid of Criollo and Forastero, Trinitario offers a balance of flavor and resilience, prized for its versatility in chocolate making.
Explore the Cocoa Genotype Hybrids
Aforementioned, the core three genotypes include Forastero, Criollo & Trinitario. More recently, sub-hybrids have become identified, many of which fall under the core three’s larger genotype scale, but select variations including the Arriba Nacional have different identifications.
Forastero
The Forastero genotype is linked to the Western Africa region. Forastero also means “strange”, or “foreign” as they differed in appearance and flavor from the Criollo variety. This is the most-commonly found genotype of cocoa and yields a more traditional chocolate/cocoa flavor.
Criollo
The Criollo Genotype is presumed to be native to South America. Over time, they became grown in Mesoamerica, where they were encountered by the Spanish conquistadors. The is the most uncommon genotype only accounting for ~0.01% of the world’s cocoa production & sought out for its fine flavor.
Trinitario
Trinitario is named after the Caribbean island of Trinidad, where the hybrid of Venezuelan Criollo and Forastero is understood to have been created. This hybrid maintains fine flavor like the Criollo, as well as the disease-resistance compnents from the Forastero
Arriba Nacional
Nacional is a rare variety of cocoa bean originating from Ecuador, and now found in areas of South America such as Ecuador and Peru. Arriba Nacional, similar to the Criollo, is harvested in low yields but prized for its fruity & floral amora & flavor.
Some sub-varieties for reference can be seen below:
Amelonado
Amelonado is a genotype that originated in the lower Amazon basin. The Amelonado genotype is characterized by its smooth, football-shaped pods with a rounder tip. This is a sub-varietal of the Forastero genotype.
Upper Amazon
The Upper Amazon Genotype from South America, is known for it’s high quality and genetic diversity. The cacao tree, Theobroma cacao, is native to the Amazon rainforest. The tree has been cultivated there for at least 5,000 years. The Upper Amazon genotype is also a sub-varietal of the Forastero.
Porcelana
Porcelana is a rare and genetically pure variety of cacao bean that is part of the Criollo group. It is known for its delicate flavor, low acidity, and white seeds/beans.
The Misconceptions of Cocoa Genotypes
Do all Genotypes taste the same?
Criollo and Trinitario are the prized varieties known for their complex flavors, or “fine flavor cacao,” while Forastero is a hardier strain that provides stronger yields, but lesser flavor when it comes to secondary notes. Forastero is easier and cheaper to cultivate, making it the choice for mass-produced chocolate. Although consistent, it can lack depth and may taste somewhat acidic.
Are there only three varieties of cacao?
While Criollo, Forastero, and Trinitario are the most well-known cocoa varieties, there are multiple hybrids that exist of each strain. For example, even Trinitario is a hybrid of Criollo, and Forastero!