The tropical cacao tree – also known as Theobroma Cacao, which is Greek for “food of the gods”, grows about 15 to 20 degrees North and South of the equator. Depending on the species, each tree can be harvested once or twice per year.

There are three major types of cacao trees: Criollo, Forastero and Trinitarios.

The rare, but superior, Criollo tree, is found mostly in Central and South America. As it is quite fragile and prone to disease, it provides only 5 to 10% of the world’s cacao bean crop. Chocolate produced from the Criollo bean is highly-flavored; delicate and aromatic, yet wonderfully complex. Some of the finest and most expensive chocolate is made from the Criollo bean and is used primarily to make dark chocolate.

Forastero trees, found mostly in Africa and Brazil, produce about 80% of the world’s beans. The Forastero tree is much sturdier and produces high yields. Forastero beans produce an ordinary but full-flavored grade of cocoa and forms the base for most blends of chocolate.

The third major type is called Trinitarios and originated on the island of Trinidad. It is cultivated primarily in Central and South America and some parts of Asia. It is a hybrid of the Criollo and Forastero trees and produces about 5 to 10% of the world’s crop. The tree has more resistance to disease and is very productive, bearing beans that are of intermediate quality with a subtle Criollo flavor. These beans are often mixed with ordinary beans to enhance the flavor.

The three largest producing countries of cocoa beans are Côte d’Ivoire, Ghana and Indonesia.