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History of Cocoa

The cacao tree, native to the Amazon rainforest, was first domesticated 5,300 years ago in South America before being introduced to Central America by the Olmecs. Cacao was consumed by pre-Hispanic cultures in spiritual ceremonies and its beans were a common currency in Mesoamerica. The cacao tree grows in a limited geographical zone, and today, West Africa produces nearly 70% of the world's crop. The three main varieties of cocoa plants are Forastero, Criollo, and Trinitario, with Forastero being the most widely used.

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Three Main Varieties of Cocoa

cocoa history

Forastero

Forastero is said to have a powerful, less aromatic flavour that can sometimes be bitter or acidic. But this variety results in a full-bodied chocolate that some prefer. Forastero or Amelonado type cacao has high production of small fruits with flat, dark purple seeds.

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cocoa beans

Trinitario

Trinitario is a hybrid of the two other cacao types (Criollo and Forastero). Originally from Trinidad, Trinitario is the predominant fine flavor cacao of the world and is highly regarded among craft chocolate makers. When made into chocolate, our Trinitario has a complex flavor with notes of nuts, dried fruits, and honeysuckle.

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cocoa beans

Criollo

Criollo Cacao currently makes up just 0.01% of all the cacao grown in the world. Criollo is a very rare and precious variety of cacao that was at risk of extinction for many years. It is the cacao of the Mayas and the Aztecs, the cultivation of which has been progressively abandoned owing to its low yield.

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