Not all cocoa beans are the same, and if you’ve ever wondered why some chocolate is fruity, some earthy, and some silky-smooth, it often comes down to the bean. Understanding cocoa bean varieties helps explain the different flavours, qualities, and even how chocolate behaves during production.

From traditional cocoa varieties like Criollo and Forastero to more recent hybrid strains and classifications, let’s unpack the types of cocoa beans that shape the chocolate we know and love.

 

Understanding Cocoa Bean Categories

When people ask, "What are the cocoa varieties?" The answer depends on whether we’re talking about botany, genetics, or industry classifications. 

Generally, cocoa is grouped in two main ways:

1. Traditional cocoa varieties: These are the heritage types like Criollo, Forastero, and Trinitario.
   
   
2. Modern cocoa varieties: Newer strains bred for specific traits like disease resistance, flavour, or yield.
   
   

An industrial classification system separates cocoa into two categories: bulk cocoa and fine or flavour cocoa.

Each classification plays a role in chocolate quality, taste, and even the amount of cocoa butter or cocoa solids a bean can produce.

 

Traditional Cocoa Varieties

These are the classic types of cocoa beans cultivated and traded for centuries. They’re still widely used today, especially in fine or specialty chocolate.

 

Criollo

Criollo is often considered the rarest and most prized variety. 

Native to Central America, it’s known for its delicate flavour and low bitterness. Think soft, fruity, and aromatic chocolate. Criollo beans are more fragile and sensitive to disease, which makes them less common in large-scale farming. 

When you see “Criollo” on a chocolate label, expect something smooth, luxurious, and usually a bit more expensive.

 

Forastero

Forastero is the workhorse of the cocoa world. 

Originally from the Amazon, it’s now the most widely grown variety globally - making up around 80% of the world’s cocoa production.

It’s hardier, more productive, and easier to grow than Criollo, but it tends to have a stronger, more bitter flavour. Forastero is commonly used in mass-market chocolate, where flavour can be blended or balanced during processing.

 

Trinitario

Trinitario is a hybrid of Criollo and Forastero, first developed in Trinidad (hence the name). It combines Criollo’s complex flavour with Forastero’s resilience, making it a favourite in both farming and artisan chocolate.

You’ll find Trinitario in a lot of fine chocolate bars, as it brings a nice balance of depth, aroma, and strength.

 

Modern Cocoa Varieties

We now have many more cocoa types beyond the traditional three, thanks to ongoing research and breeding. These modern cocoa varieties come from different regions and are often grouped by genetic traits.

Here are some of the most important ones:

• Amelonado: A Forastero subtype known for high yield and commonly grown in West Africa. It’s the foundation of most bulk cocoa today.
  
  
• Contamana: Originating in Peru, this variety shows up in newer hybrids. It offers good disease resistance and potential for flavour development.
  
  
• Criollo: Still used in modern breeding programs, often crossed with other types to improve flavour.
  
  
• Curaray: Native to Ecuador, this variety is used in fine cocoa breeding and adds mild floral notes.
  
  
• Guiana: Found in French Guiana, it’s used more in research than mainstream farming.
  
  
• Iquitos: Another Amazon-originating bean with potential for specialty chocolate due to its flavour and growing adaptability.
  
  
• Marañon: Known for its unique white beans and a rich, mild taste. It’s considered one of the rarest modern cocoa types and is often used in small-batch, high-end bars.
  
  
• Nacional: A celebrated variety from Ecuador, prized for its floral and nutty profile. Nacional beans are often linked with some of the world’s most sought-after single-origin chocolates.
  
  
• Nanay: Commonly used in breeding programs for its resilience and smooth, mellow flavour.
  
  
• Purús: Named after a river in Peru, this type is still under exploration but offers genetic diversity for new hybrids.
  
  

These cocoa bean varieties often appear in fine chocolate blends or are used in developing new strains that balance flavour, yield, and climate resistance.

 

Important Modern Cocoa Strains

While many cocoa bean varieties are known by region or name, modern farming focuses on strains or clones that perform well in real-world growing conditions.

Some well-known ones include:

• CCN-51: A high-yield, disease-resistant clone developed in Ecuador. Often criticised for lacking flavour, but increasingly used in blends where post-harvest processing enhances taste.
  
  
• ICS strains (from Trinidad): These include hybrids designed for fine flavour and reliable growth.
  
  
• CATONGO: A white-bean Forastero known for its mild, creamy flavour - rare and often used in niche chocolate products.
  
  

Many modern strains are developed by combining older traditional cocoa varieties with newer types to get the best of both worlds.

 

Industrial Cocoa Classifications

Beyond plant genetics, cocoa beans are also sorted by industry standards - especially in global trade and chocolate manufacturing.

 

Bulk Cocoa

Bulk cocoa comes from high-yielding beans, usually Forastero or Amelonado, and is used in most commercial chocolate. It’s strong, bitter, and consistent - perfect for mass production, where flavour can be controlled in processing.

Bulk cocoa is also a major source of cocoa butter composition, making it a key ingredient in everything from chocolate bars to skincare.

 

Fine or Flavour Cocoa

This category includes Criollo, Trinitario, and other beans with more complex flavour profiles. It’s often grown in smaller quantities, carefully fermented and dried, and used in artisan or premium chocolate.

Countries like Ecuador, Madagascar, and Venezuela are known for their fine or flavoured cocoa exports. These beans may cost more, but chocolatiers favour them for their unique aromas and taste notes.

 

Why Knowing Cocoa Bean Varieties Matters

Knowing your cocoa bean varieties isn’t just for chocolate snobs. It helps you understand what goes into your favourite bar, why some chocolate is smooth while others are bold, and how different beans affect things like cocoa butter composition and nutritional value.

Whether you're reaching for a bar made from traditional cocoa varieties or something with a bold new hybrid, the type of bean sets the stage for everything that follows - from fermentation to flavour. Want the best of the best? Shop ILOVEUBABE XO for rich, decadent collagen infused chocolates.