The quality differences between cocoa varieties is an important factor that determines not only the pricing but also the character of the end product. Criollo cocoa, the premium segment, stands out for its rarity and unique aroma. Its fine and complex flavor profile is characterized by a slight bitterness and pronounced fruit notes. These characteristics make it particularly ideal for the production of high-quality artisan chocolate.
Trinitario is a hybrid variety that combines the aromatic characteristics of Criollo with the robustness of Forastero. It is preferred for both premium and industrial production due to its balanced flavor profile and ease of processing. Forastero cocoa is known for its strong and classic cocoa flavor. Its high productivity and disease resistance make it particularly suitable for large-scale production.
In order to best bring out the unique characteristics of each variety, the fermentation and drying processes need to be optimized for that particular variety. Therefore, when assessing quality, attention should be paid not only to the variety, but also to the suitability of the processing processes.