Colombia is known for producing some of the finest cacao beans in the world. The unique climate and soil conditions allow Colombian cacao to develop complex flavors that are highly sought after by chocolate makers. In this post, we'll take a look at some of the main cacao varieties grown in Colombia.
Criollo
Criollo is considered the "fine flavor" variety of cacao. It makes up only about 5-10% of global cacao production. Criollo cacao has a delicate, aromatic flavor with notes of vanilla and fruit. The beans are naturally low in bitterness. Colombia is one of the few places where pure criollo beans are still cultivated. The coastal region near the Sierra Nevada de Santa Marta mountains provides ideal growing conditions. Well-known criollo cacao from Colombia includes the ancient heirloom strains Maracaibo and Guasare.
Trinitario
Trinitario cacao is a hybrid of criollo and forastero varieties. It was developed on the island of Trinidad, but is now grown throughout the tropics. Colombian trinitario cacao combines the criollo's fruity notes with the hardy productivity of forastero types. Trinitario thrives in Colombia's mid-elevation regions such as Santander and Huila. Popular Colombian trinitario varieties include San Lucas and Lavado.
Nacional
Nacional cacao originated in Ecuador but was introduced to Colombia in the late 18th century. It is today considered Colombia's "native" cacao type. Nacional trees produce large pear-shaped pods with distinctive flavonoids. The beans have a nutty, earthy profile with hints of tobacco. Colombian nacional cocoa is produced mainly in the departments of Santander, Norte de Santander, and Tolima. Well-regarded strains include Ocumare and Cacao de Tipografia.
Colombia's diverse microclimates, soils, and cacao strains lead to chocolates with unique regional characteristics. By exploring single-origin bars, chocolate lovers can taste the subtle differences between Colombian cacao types and growing regions. The country's high-quality criollo, trinitario, and nacional cocoa continue to be prized in the production of gourmet chocolate around the world.
Forastero
Forastero cacao, known for its hardy nature and high productivity, is the most widely grown cacao variety globally. While often associated with more basic flavor profiles, Colombian Forastero beans offer a delightful surprise. The region of Santander, nestled in the northeastern part of Colombia, produces Forastero beans with complex flavors, including fruity, woody, and even subtle floral undertones. The dedication of Colombian farmers and their meticulous fermentation and drying processes contribute to elevating the taste of Forastero cacao and challenging preconceptions about its flavor potential.
Colombia's cacao varieties offer a sensory journey like no other. From the rare and prized Criollo to the adaptable Trinitario, the delicate Nacional, and even the surprising complexity of Forastero, each variety contributes to the rich tapestry of flavors found in Colombian cacao. The combination of favorable growing conditions, skilled farmers, and sustainable practices has propelled Colombia to the forefront of the premium chocolate industry. So, the next time you savor a piece of fine chocolate, take a moment to appreciate the diverse cacao varieties that make it possible and the dedicated individuals who bring these flavors to life.
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