The most well-known cacao species include Criollo, Trinitario, Forastero, and rarer ones such as Chuncho, National, Piura Blano, Beniano, and other endemic beans.
Criollo is one of the rarest and most highly valued cacao species. It is a naturally occurring species in Mesoamerica. Criollo is known for its exceptional flavor characteristics, such as delicate sweetness and subtle aroma, which are considered some of the best in the world.
Trinitario is a hybrid cacao species that resulted from crossing Criollo and Forastero. It combines the best characteristics of both parents. Trinitario is known for its exceptional flavor characteristics, such as an intense but balanced taste and a rich aroma.
Forastero is the most widespread cacao species in the world. It originates from the Amazon jungle in South America and is now found from Vietnam and Indonesia to Africa, and is considered one of the most resistant varieties. Forastero is known for its intense flavor and aroma, which are considered strong and intense.
Others, such as National from Ecuador, Tabasqueno from Mexico, and Chuncho from Peru, are considered very rare and hard to come by. These species are often regarded as pearls in the world of cacao, and their flavors and aromas are appreciated by enthusiasts of this plant.
It is important to remember that each cacao species is unique and irreplaceable, and their diversity is part of what makes cacao so special and fascinating. Each cacao species offers unique experiences for our senses.
