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Cocoa Bean Varieties: Criollo, Forastero, Trinitario and Nacional

Cacao Botanical Hub · Cocoa Knowledge Center

Cocoa Bean Varieties: Criollo, Forastero, Trinitario and Nacional

The three classic names still matter, but they are only the start. Here is what each variety tastes like and how modern genetics changed the picture.

By Leila Carvajal Erker, Founder, CocoaSupply · Last updated · 6 min read

Key Takeaways

  • The traditional cocoa bean varieties are Criollo, Forastero and Trinitario. Ecuador's Nacional is often treated as a fourth.
  • Forastero cocoa beans make up most of the world's cocoa. They are hardy and productive with a strong, classic cocoa flavor.
  • Criollo is rare and delicate, with low bitterness. Trinitario is a hybrid of Criollo and Forastero.
  • A 2008 genetic study grouped cacao into 10 clusters, showing the old three-way split is too simple.
  • Variety sets the flavor potential, but fermentation and drying decide how much of it you actually get.

What Are the Main Cocoa Bean Varieties?

The main cocoa bean varieties are Criollo, Forastero and Trinitario, with Ecuador's Nacional often listed as a fourth. Criollo is prized for fine, low-bitterness flavor. Forastero is the hardy workhorse behind most of the world's cocoa. Trinitario is a cross of the two. Nacional is a native Ecuadorian type known for floral notes.

All of these are the same species, Theobroma cacao. A variety is just a group of trees that share certain traits: pod shape, bean color, yield, disease resistance and, of course, flavor.

The names come from trade and history more than science. That is why they can get confusing. Still, if you buy beans or chocolate, you will run into them constantly, so it pays to know what they mean.

10Genetic clusters of cacao identified in a 2008 studySource: Motamayor et al., 2008
5,300 yearsAge of the earliest known cacao use, in southeast EcuadorSource: Zarrillo et al., 2018
1Species behind every variety: Theobroma cacaoSource: Kew, Plants of the World Online

Criollo Cocoa Beans

Criollo cocoa beans are the rare, delicate variety that fine chocolate makers love. The beans are pale, sometimes almost white inside, and low in bitterness, with nutty and caramel notes. The trees are low yielding and prone to disease, so Criollo makes up only a small share of world production.

Criollo is the variety people romanticize, and for good reason. The flavor can be gentle and complex. But it is hard to grow. Farmers who plant pure Criollo accept smaller harvests and more losses.

It is traditionally linked to Central America and Venezuela. Today, true pure Criollo is uncommon, and much of what gets sold under the name has mixed ancestry.

Forastero Cocoa Beans

Forastero cocoa beans are the most widely grown variety in the world. The trees are vigorous, productive and disease tolerant. The beans are dark purple inside and give a strong, classic cocoa flavor with more bitterness and astringency than Criollo. Most West African, Brazilian and Southeast Asian cocoa is Forastero.

If you have eaten a mainstream chocolate bar, you have almost certainly eaten Forastero. It is the backbone of bulk cocoa. Amelonado, a Forastero type, built the West African cocoa industry.

Are Forastero cocoa beans good quality? They can be. Forastero gets a bad reputation because it is grown at huge scale, often with minimal fermentation. Well-fermented Forastero from a careful farm makes solid, bold chocolate. Variety is not destiny.

Here is the thing, though. Genetics research shows "Forastero" is really a catch-all for several very different populations from the Amazon basin.[1] So when someone says Forastero, ask: which one?

Trinitario Cocoa Beans

Trinitario cocoa beans come from a cross between Criollo and Forastero that first appeared in Trinidad. They combine some of Criollo's flavor with Forastero's hardiness, which is why Trinitario is common in fine flavor cacao. Flavor ranges widely, from fruity and wine-like to earthy and spicy.

Trinitario is a human-made hybrid, not a natural genetic group.[1] It spread from Trinidad to Venezuela, Central America, parts of Africa and Asia. Because it is a cross, Trinitario trees vary a lot, even on the same farm.

Nacional: Ecuador's Native Cacao

Nacional is a native Ecuadorian cacao known for floral, fruity aromas. It is one of the 10 genetic clusters identified in the 2008 Motamayor study, so it is a true genetic group and not just a trade name. Much of today's Ecuadorian fine flavor cacao has Nacional ancestry mixed with other types.

Ecuador has a long cacao history. Archaeologists found evidence of cacao use about 5,300 years ago at Santa Ana-La Florida in southeast Ecuador, the oldest known so far.[2]

Pure Nacional is rare now. Disease in the early 1900s and later crossbreeding mixed it with other types. Still, the floral character shows up in a lot of Ecuadorian beans, and that is a big reason the country is famous for fine flavor cocoa.

What Are Cocoa Clones Like CCN-51?

A cocoa clone is a tree propagated from cuttings or grafts of one selected parent, so every tree is genetically identical. Clones like CCN-51, ICS, TSH and the EET series were bred for yield and disease resistance. CCN-51 in particular is very productive but needs careful fermentation to avoid harsh, acidic flavor.

CCN-51

Developed in Ecuador by Homero Castro, CCN-51 is now planted widely because farmers get much more cacao per hectare. Flavor people often dismiss it. My view: badly fermented CCN-51 is rough, but well-handled CCN-51 is a fair, honest bean for many uses.

ICS and TSH

ICS stands for Imperial College Selection and TSH for Trinidad Selected Hybrids. Both came out of Trinidad breeding programs and are common Trinitario-type material.

EET and other Ecuadorian selections

EET clones come from Ecuador's national research stations and many were selected to keep Nacional-style aroma while improving disease resistance.

Cocoa bean varieties at a glance
Variety Bean color inside Flavor Where it grows
Criollo Pale to white Mild, nutty, low bitterness Central America, Venezuela
Forastero Dark purple Strong, classic cocoa, more bitter West Africa, Brazil, Southeast Asia
Trinitario Mixed Fruity to earthy, varies widely Caribbean, Latin America, Asia
Nacional Purple to pale Floral, fruity Ecuador
CCN-51 Purple Bold, can be acidic if poorly fermented Ecuador and beyond

What Does Modern Genetics Say About Cacao Varieties?

In 2008, a team led by Juan Carlos Motamayor analyzed cacao DNA and proposed 10 genetic clusters: Marañon, Curaray, Criollo, Iquitos, Nanay, Contamana, Amelonado, Purús, Nacional and Guiana. They argued this reflects real diversity far better than the old Criollo, Forastero and Trinitario labels.[1]

This changed how breeders think. Forastero split into several distinct populations, while Criollo, Amelonado and Nacional held up as real groups. For buyers, the practical takeaway is simple. Trade names are shorthand. If flavor matters to you, ask about the specific genetics, the farm and the post-harvest handling.

Why Does Cocoa Variety Matter?

Variety sets the ceiling for flavor, yield and how beans behave in processing. Fine flavor types like Criollo and Nacional can produce more delicate, aromatic chocolate, while Forastero and modern clones give reliable volume. But fermentation, drying and roasting decide how close you actually get to that ceiling.

I will say it plainly. A great variety handled badly loses to an ordinary variety handled well, every time. Read our guide on how cocoa beans are fermented to see why.

For the bigger botanical picture, including the other Theobroma species like cupuaçu, see Theobroma Varieties Explained.

From the origin

In Ecuador you see every chapter of this story on one road: old Nacional trees, Trinitario crosses, EET clones and rows of CCN-51. Farmers plant what keeps their families going, and I respect that. Our job as buyers is to pay for flavor when it is there and help producers ferment well whatever they grow.

Frequently Asked Questions

What are the three main types of cocoa beans?

The three traditional types are Criollo, Forastero and Trinitario. Many people add Ecuador's Nacional as a fourth because it is a distinct native genetic group.

Are Forastero cocoa beans good quality?

They can be. Forastero is hardy and bold rather than delicate, and its reputation suffers from mass production. Well-fermented Forastero from a careful farm makes good chocolate.

Which cocoa bean variety is the rarest?

Pure Criollo is generally considered the rarest because the trees are low yielding and disease prone. Pure Nacional is also uncommon today.

What is the difference between Criollo and Forastero?

Criollo has pale beans and mild, low-bitterness flavor but weak, low-yield trees. Forastero has dark purple beans, stronger and more bitter flavor, and vigorous, productive trees.

Is Trinitario a natural variety?

No. Trinitario is a hybrid of Criollo and Forastero that first appeared in Trinidad. Genetic studies treat it as a cultivated cross, not a natural genetic group.

What is CCN-51 cacao?

CCN-51 is a high-yielding, disease-tolerant clone developed in Ecuador. It is widely planted and can taste harsh if poorly fermented, but careful post-harvest handling improves it a lot.

How many genetic groups of cacao are there?

A 2008 study by Motamayor and colleagues identified 10 genetic clusters of cacao, including Criollo, Nacional, Amelonado and seven others from the Amazon basin.

References

  1. Motamayor, J. C., Lachenaud, P., da Silva e Mota, J. W., Loor, R., Kuhn, D. N., Brown, J. S., and Schnell, R. J. (2008). Geographic and genetic population differentiation of the Amazonian chocolate tree (Theobroma cacao L.). PLoS ONE, 3(10), e3311. https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0003311
  2. Zarrillo, S., et al. (2018). The use and domestication of Theobroma cacao during the mid-Holocene in the upper Amazon. Nature Ecology and Evolution, 2, 1879-1888. https://www.nature.com/articles/s41559-018-0697-x
  3. Royal Botanic Gardens, Kew (2026). Theobroma cacao L.. Plants of the World Online. https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:320783-2
Cacao Botanical HubThe Difference Between Cacao, Cocoa, and Chocolate Cacao Botanical HubTheobroma Varieties Explained Cacao Fermentation HubHow to Ferment Cacao Beans

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About the author

Leila Carvajal Erker is the founder of CocoaSupply and co-founder of AgGroGates. A chemical engineer (WPI '96) from a family with four-plus generations in Ecuadorian cacao farming, she works directly with smallholder farmers to bring traceable, fine cacao ingredients to makers worldwide. Learn more about CocoaSupply.

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