There are three types of cocoa, Criollo, Forestero and Trinitario. The best and rarest is the Criollo, which is destined for the finest chocolate.

Swedish naturalist Carolus Linnaeus named the cocoa tree Theobroma cacao; from Greek Theobroma meaning beverage of the Gods and cacao from the Aztec cacahuatl.

Theobroma Cacao has three main groups:
• Criollo
• Forestero
• Trinitario
Criollo which means “indigenous” is the best. Particularly sensitive to climactic conditions and needing meticulous care it produces a relatively low harvest. It accounts for less than 7% of the world harvest. However, its beans are of an undeniably higher quality and have more flavour and aroma than the Forestero. Being more expensive and of a better quality than mass cocoa it is reserved for the production of the best chocolates. Click on the following link to see a selection of some of the worlds best chocolate varieties.

The Forestero, which means “foreigner” and Trinitario varieties of cocoa account for the other 93% of the world harvest. More resistant and producing a greater harvest, these varieties produce cocoa which is a little bitter and astringent. However, its different zones of cultivation produce some good quality cocoas which are mixed according to their final use.