The Chocolate Fudge Cafe

 Earth’s Sweet Pleasures

New Home Compostable Wrapper for Gourmet Fudge Bar

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

 

 

Inside of dried Cacao Pod with pale interior color: