The Cacao BEAN...

Nikoletta Solyom
Aug 4
3 min read

Sometimes we are all confused about what cacao shall I drink or what are the different types of beans even mean. In this blogpost I am clearing out the air and simplify down the origins and expected flavors of your local available cacao, types, origin, heritage, flavor and anything you need to know about the cacao.

Cacao, the sacred seed behind chocolate, has been cultivated and revered for thousands of years. But not all cacao is the same — in fact, there are several distinct types of cacao beans, each with their own flavor profiles, historical roots, and geographic origins. Whether you’re a chocolate lover, herbalist, or ceremonial cacao practitioner, understanding the differences

between cacao varieties can deepen your connection to this ancient plant.

The Main Types of Cacao Beans

There are four primary classifications of cacao beans used around the world:

Criollo: The Ancient Heirloom

Origin: Central America (notably Mexico, Venezuela, and Nicaragua)
Heritage: Known as the original cacao cultivated by the Mayans and Aztecs. Criollo means "native" or "local" in Spanish, reflecting its ancestral roots.
Flavor: Delicate, complex, floral, low bitterness
Rarity: Less than 5% of the world’s cacao production
Notes: Criollo is prized for ceremonial cacao and fine chocolate. Its low yield and vulnerability to disease make it rare and expensive. Historically used in ritual, trade, and medicine by ancient Mesoamerican cultures.
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Forastero: The Bold Global Bean

Origin: Amazon Basin (especially Brazil)
Heritage: The most commonly grown cacao today. It was introduced globally during colonial expansion and is considered hardier and more productive.
Flavor: Bold, earthy, bitter, with less nuance than Criollo
Rarity: Over 80% of the world’s cacao comes from Forastero
Notes: Often used in mass-produced chocolate. While it lacks the complexity of Criollo, it’s essential for global cacao supply due to its resilience.

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Trinitario: The Hybrid Healer

Origin: Trinidad (hence the name)
Heritage: A natural cross between Criollo and Forastero, developed after a disease outbreak in Trinidad’s Criollo crops in the 18th century.
Flavor: A balance between Criollo’s elegance and Forastero’s strength—fruity, rich, and nuanced
Rarity: Roughly 10–15% of global cacao production
Notes: Gaining popularity for high-quality chocolate and ceremonial blends. Trinitario offers both flavor and durability, making it a favorite for artisanal makers.

Nacional: The Floral Treasure of Ecuador

Origin: Ecuador, particularly along the coastal regions and upper Amazon
Heritage: One of the oldest known cacao varieties, Nacional dates back over 5,000 years and was cultivated by ancient peoples like the Mayo-Chinchipe. It's considered one of the "original flavor cacaos" and was once nearly extinct.
Flavor: Exceptionally aromatic with floral notes (often jasmine or orange blossom), along with nutty, fruity, and mellow chocolate undertones
Rarity: Very rare in pure form; often hybridized today. A pure strain called Ancient Nacional (or Arriba Nacional) is being revived by specialty growers.
Notes: Nacional cacao is used for fine-flavor chocolate and ceremonial cacao. It has a rich legacy in Ecuadorian culture and is gaining renewed interest for its deep history and exquisite taste.
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Cacao-Growing Regions Around the World - While cacao is native to Mesoamerica and the Amazon, today it is grown in a wide range of tropical regions, especially within 20° of the equator. Major cacao-producing countries include:
- Ecuador – The homeland of Nacional cacao. Ecuador is known for producing some of the world’s most aromatic beans. Cacao from this region has been prized since the 1600s and is often labeled “Arriba” for its distinctive floral flavor.
- Peru, Ecuador, and Colombia – Home to rare heirloom varieties, often grown with traditional knowledge.
- Ghana and Ivory Coast – Produce the bulk of the world’s commercial cacao (mostly Forastero).
- Mexico – A sacred land for cacao, where its ceremonial use continues today.
- Indonesia and the Philippines – Important producers in Asia, with unique fermentation techniques.
- Honduras, Guatemala, and Nicaragua – Known for fine-flavor Criollo and Trinitario beans.

Variety	Origin Region	Notes
Criollo	Central America (Mexico, Venezuela)	Ancient ceremonial bean, delicate flavor
Forastero	Amazon Basin → West Africa	Hardy, bulk cocoa
Trinitario	Trinidad → Venezuela, Ecuador, global	Hybrid of Criollo & Forastero
Nacional	Ecuador (and parts of Peru)	Floral, rare, heirloom flavor

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