Welcome to our exploration of cacao, where each bean unfolds a story of tradition, flavour, and heritage. There are three main varieties of cacao—Criollo, Trinitario, and Forastero—each with its own unique qualities. Criollo, often called the "prince of cacao," is a rare and delicate bean cherished by ancient cultures and reserved for sacred rituals. Trinitario, a hybrid of Criollo and Forastero, combines resilience with rich flavour, making it another revered choice for ceremonial uses and fine chocolates. Meanwhile, Forastero, the most widely cultivated cacao, brings bold flavours and a robust profile that shines in everyday chocolate and confectionery. However, there are many more incredible and sacred beans to discover. Join us in uncovering the origins, allure, and unique uses of these exceptional cacao varieties.
Criollo originates from the Amazon and is an exceptionally rare and precious cacao variety renowned for its delicate nature and susceptibility to disease. Due to these challenges, its cultivation was largely abandoned, and at one point, its low production nearly led to its extinction.
Today, Criollo plants account for less than 3% of the world's total cacao crop, highlighting their scarcity and esteemed status within the industry.
Characterised by long, ridged pods often displaying hues of red with yellowish streaks, Criollo captivates with its distinct flavor profile. Expect a deep, rich, and intense dark chocolate taste complemented by sharp, citrusy floral notes.
Due to its rarity and unparalleled flavor complexity, Criollo beans are hailed as the king of cacao beans. Renowned for their high theobromine content, superior nutritional profile, and exquisite taste and aroma, Criollo is highly sought after for ceremonial cacao. It holds a special place in history as the cacao of the Mayans and Aztecs, revered as the most sacred of all beans.
It's worth noting that while many sellers may label their products as Criollo, the truth is that they often comprise a blend of several native strains, rarely being 100% pure Criollo bean.
Originating from the lush Peruvian Amazon Basin, Forastero cacao is the backbone of commercial cacao production, accounting for an impressive 80% of the world’s supply. This hardy plant is favoured for its high yields and ease of cultivation, making it ideal for growers focused on efficiency. By the mid-20th century, Forastero had largely replaced Criollo crops due to its practical advantages.
Forastero pods are rounded, with golden-yellow skin and shallow ridges, and their beans deliver a bold flavour with slight bitterness and a high fat content—perfect for everyday chocolate and confectionery. However, while beautiful, Forastero is never used for ceremonial purposes. In comparison, think of Forastero as an everyday tomato, while Criollo is like a unique heirloom variety, reserved for the most refined culinary experiences.
In the 1700s, a new breed of cacao emerged from the Caribbean islands, known as Trinitario. Though not as rare as Criollo, Trinitario still accounts for less than 15% of global cacao production, making it a treasured choice for its flavour and heritage.
Trinitario’s origin story is one of resilience. After disease and disaster nearly decimated Criollo cacao crops, farmers in the Caribbean islands introduced Forastero cacao to strengthen the surviving plants. Through this strategic combination, Trinitario emerged as a hardy hybrid, soon spreading across South America throughout the 19th and 20th centuries, enriching the global cacao landscape.
Distinguished by its striking red pods and deep ridges, Trinitario offers a diverse flavour profile—from coffee-like richness to delicate notes of toffee and nuts, showcasing complexity and versatility. Often favoured in Guatemala for ceremonial purposes, Trinitario is the cherished bean we use in our Ruk'u'x'Ulew cacao, bringing depth and tradition to each creation.
Arriba Nacional cacao, native to Ecuador, is one of the world’s oldest and most revered cacao varieties, valued for its delicate floral aroma, complex flavours, and rich heritage. Indigenous cultures have treasured this cacao for centuries, considering it a sacred gift from nature, often using it in spiritual rituals. The name “Arriba,” meaning “upward,” reflects the origin of its growth near river sources, symbolising purity and a connection to the divine.
Beyond its unique taste, Arriba Nacional cacao plays a vital role in empowering rural communities and indigenous farmers. By preserving traditional, eco-friendly farming methods, it supports biodiversity and creates sustainable livelihoods for local families. Unlike mass-produced hybrids, this ancient cacao honours Ecuador’s cacao heritage, offering a unique, ethically-sourced experience for chocolate lovers worldwide.
All of our products are sourced with love and integrity, working directly with producers to create long-lasting relationships.
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