The chocolate world divides cocoa beans into two general categories: Flavor Beans (varieties Criollo or Trinitario) and Bulk Beans (variety Forestero).

There are some exceptions to this system, but general speaking this is how the cocoa market categorizes cocoa beans.

The percentage of flavor beans in the total world production of cocoa beans is only around 5% per year.  Virtually all the cocoa harvested is classified as bulk cocoa.

A pure Criollo variety is rare these days but was the major variety in the 18th century.

Trinitario variety is considered to be a cross between Criollo and Forastero.  Trinitario planting started in the country of Trinidad and then spread to Venezuela, Ecuador, Cameroon, Samoa, Sri Lanka, Java and Papua New Guinea.

Some companies are dedicated to restore more Criollo and Trinitario growing farms.  Xoco Fine Cocoa Company of Nicaragua is one such entity. 

Xoxo’s mission is produce a high quality flavor, consistent flavor bean, bringing back a genotype from superior Criollo/Trinitario varieties.

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Bryn Kirk

Course Facilitator at Chocolate University Online

Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.

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