Cocoa beans are classified into Traditional (Forastero, Criollo), Improved (Hybrids), and Fine & Flavor (Arriba Nacional) varieties. Flavor ranges from earthy-bitter to floral-fruity, influenced by genetics and fermentation.
Traditional Cocoa
Forastero: 80% of global production. Hardy, bitter, and used in milk chocolate (Ivory Coast, Ghana).
Criollo: Rare "king of cocoa." Delicate, fruity, and floral. Grown in Venezuela and Madagascar.
Fine & Flavor Cocoa
Arriba Nacional: Ecuadorian native with jasmine and stone fruit notes. Used in luxury dark chocolate.
Trinitario: Hybrid of Criollo and Forastero. Balanced complexity (Caribbean, Papua New Guinea).
