The Chocolate Fudge Cafe

The Four Main Types of Cacao

From the book “Discover Chocolate” by Clay Gordon

   Forastero 

Origin:   Amazon River Basin; introduced into Western Africa via the island of Sao Tome

Tree:     Comparatively high yielding and disease resistant

Pod:       Lower Amazon (Amelonado): yellow pods with smooth outer skin

                Upper Amazon (UPA): yellow pods with variable shapes

                Comparatively disease resistant

Bean:    Size: large

                Interior Color: violet

Flavor:  Robust; not considered to be fine flavor cacao

 

Criollo 

Origin:   Central America, Mexico

Tree:     Comparatively low yielding and not as resistant to disease

Pod:       Red, orange or yellow pods; rough outer skin with longitudinal furrows

Bean:    Size: small to medium

                Interior Color: pale to white (which gave rise to the name Porcelana)

Flavor:  Delicate and nuanced; considered to be the finest flavor cacao

 

Trinitario 

Origin:   Island of Trinidad (a natural hybrid between Forastero and Criollo);

                Introduced into Western Africa via the island of Fernando Po (Malabo)

Tree:     Intermediate yield and disease resistance between Forastero and Criollo

Pod:       Various Colors, often purple

Bean:    Size: medium to large

                Interior Color: ranges from violet to pale depending on predominance of

                Forastero or Criollo strains

Flavor:  Nuanced to robust; considered to be fine flavor cacao

 

 Nacional 

Origin:   Equador, technically considered to be Forastero sub-type exhibiting many

                Criollo characteristics

Tree:     Similar to Trinitario

Pod:       Similar to Trinitario

Bean:    Size: medium to large

                Interior Color: ranges from violet to pale

Flavor:  Nuanced and robust; considered to be fine flavor cacao

 

Dried cacao pod showing pale interior: