The Rolls Royce of Criollo cocoa
The beans used to make chocolate and traditionally talk about three main varieties; Criollo, Forastero and the Trinitario cross, of which Forastero accounts for close to 80-90 percent of world cocoa production. Our beans are of the criollo variety, the "Rolls Royce" of cocoa, which is considered to have a more nuanced and less bitter taste and to be a delicacy. Unfortunately, the criollo variety is also more susceptible to disease, which is one of the reasons why it is grown on a much smaller scale.