Cacao Origins: How Criollo, Trinitario & Forastero Shape Your Chocolate Experience

Ever wondered why chocolate from one bar tastes rich and fruity while another has a bold, earthy bite? The answer often lies in the type of cacao bean that went into it. Much like wine grapes, different cacao varieties bring their own unique flavors, histories, and quirks. Let’s take a closer look at the three main cacao types—Criollo, Forastero, and Trinitario—and how each shapes your chocolate experience in its own way.

Criollo: The Delicate Diva of Cacao

The biggest star in chocolate making since forever is Criollo - it has complex and delicate flavors that are sought after by the finest chocolatiers in the world. Coming from Central and South America this is the ancient type of cacao that the Mayans and Aztecs worshipped and even included in their sacred rituals. Unfortunately Criollo is not only delicate in flavor but also when it comes to cultivation. It is very sensitive to disease which makes it very hard to grow and even rarer, hence it is also more expensive. The flavor profiles that you could expect from this precious cacao bean are often floral, fruity, and nutty, with a smooth finish.

Forastero: The Resilient Backbone of Chocolate

Forastero is here so we all can enjoy chocolate. When chocolate demand rose and there was no way to meet it, Forastero's robust and resilient nature turned this cacao bean into the preferred cacao type in modern-day chocolate making. It has a strong flavor and could have bitterness and acidity. Native to the Amazon basin it is now grown predominantly in West Africa and the majority of mass-produced chocolate creations contain this type of cocoa. It is resistant to disease which makes it a popular choice and around 80% of today's cacao is Forastero. Earthy notes are to be expected from this cacao.

Trinitario: The Best of Both Worlds

The mix of both Criollo and Forastero gave us Trinitario. The best of both worlds with its much more resilient nature compared to Criollo. However, it has a more delicate flavor than the strong Forastero. It is now grown in the Caribbean or Southeast Asia for example and it's a staple in the toolbox of luxurious chocolatiers around the world. Trinitario is the source of about 10-15% of today's cocoa production. Its balanced flavors can range from fruity and floral to spicy and nutty.

The Terroir Effect: Cacao, Climate, and Craft

What you are tasting in your chocolate, however, is not only due to the specific cacao bean used. Different environments will yield cacao with different flavor profiles. Terroir, or the combination of soil, climate, and local practice, is just as important for cacao as it is for wine. And a cacao bean grown on a volcanic island for example will taste differently than the one you harvested in the tropical rainforest.

The Takeaway: Taste chocolate mindfully

One of the best things to do when you taste chocolate is pay attention to what you are consuming and play around with guessing the flavors you can differentiate. You might soon be able to accurately figure out if you are having Forastero, Criollo, or Trinitario... or maybe even another rare and delicate variation we have yet to mention in our blog. It is fun and makes you learn about cacao and experience the history of this amazing plant that made it possible for us to enjoy Theobroma Cacao - the food of the gods.

Come along on a chocolate journey like that - join us on Zurich Chocolate Tour.

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