The Cocoa Story

Criollo's production is scarce, about 3% of the total cocoa production. It is mainly distributed in Venezuela in South America. It is not easy to plant and is prone to pests and diseases, so the yield is scarce. It will not be too sour and bitter, but also has a unique and delicate aroma. It is the raw material for the best chocolate.

Colorful cocoa	Yellow cocoa	Unripe cocoa

Forastero is the most common and largest cocoa variety on the market, accounting for more than 80% of the total cocoa production. Mainly distributed in West Africa and Southeast Asia. Due to the fact that it is not easy to get sick, has a strong life and has a large output, it is suitable for general commercial use. This kind of chocolate usually has a lighter taste and has a distinctive floral or fruity flavor. In foreign countries, it needs to be roasted at a high temperature to increase its scorched aroma, depending on its origin.

Mature cocoa	Mature cocoa

Trinitario is a new variety produced by the breeding of Criollo and Forastero. It combines the advantages of the two varieties, has a strong flavor and is easy to plant, and its origin is in Trinidad in the Caribbean. This variety only accounts for about 10-15% of the world's total cocoa production. This chocolate is very rich and has an aromatic scent of lips and teeth. It is mainly produced in Trinidad and Venezuela.

Unbaked cocoa seeds	Roasted cocoa seeds