Traditionally, since 1884, there are three main varieties of cacao that are widely recognized: Criollo, Forastero, and Trinitario.
Criollo is considered the "king of cacao" due to its superior flavor and aroma. But is less commonly grown because it is more susceptible to disease and offers lower yields.
Forastero is the most common type of cacao, accounting for about 80-90% of the world's cacao production. It is known for its robust flavor and resistance to disease, making it a popular choice for commercial cacao farming.
Trinitario is a hybrid of Criollo and Forastero, combining the best traits of both varieties of cacao. It has a complex flavor profile and is more disease-resistant than Criollo, making it a preferred choice for fine flavor cacao.
Latest Cacao Classification
However, this initial classification is not based on genetic DNA research and does not reflect the rich genetic diversity of cacao populations observed in Amazonia.
This diversity has been classified in ten genetic groups:
- Amelonado
- Contamana
- Criollo
- Curaray
- Guiana
- Iquitos
- Marañon
- Nacional
- Nanay
- Purús
More recently cacao is classified in eleven genetics groups, with the addition of a supplementary group located in Colombia and named “Caqueta”.
The genetic DNA research of cacao varieties only started recently and for the future it is expected that new varieties and many new sub-varieties will be discovered and identified.
1.5 - 2 hours
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