Cocoa Beans

In the 19th century, Ecuador produced more than 30% of the world’s cacao, and almost all of the trees were of the Nacional variety, but in the 1920s, two serious diseases infected the trees, almost destroying the production in the p... READ MORE

Forastero cocoa is the most widely cultivated and commercially important cacao variety in the world, recognized for its robust, high-yielding trees, thick-walled pods, and purple-toned beans. The pods are typically rounded or melon-shaped, often y... READ MORE

Criollo cacao is the rarest and most prized variety of cacao in the world, known for its delicate flavor, low bitterness, and aromatic complexity.The pods are typically elongated and deeply ridged, ranging in color from pale yellow to crimson, and... READ MORE

Trinitario cacao is a fine-flavor cacao variety known for its complex taste, vibrant aroma, and balanced strength. It is a natural hybrid between the delicate Criollo and hardy Forastero cacao types. The pod is typically medium to large, often rid... READ MORE

Porcelana cacao is an exceptionally rare and refined variety of Criollo cacao, celebrated for its snow-white beans, smooth, low-bitterness profile, and extraordinary flavor complexity. Often considered the "Rolls-Royce of cacao," Porcelana gets it... READ MORE

Beniano cocoa, also known as cacao silvestre, is a rare, fine-flavor cacao variety native to the wild forests along the Beni River in Bolivia. The Beniano pod is typically small and rounded, much smaller than conventional cacao pods like Forastero... READ MORE

Amelonado cocoa is a historically significant variety of Forastero cacao, known for its reliability, productivity, and bold chocolate flavor. The name "Amelonado" comes from the shape of its melon-like pods—smooth, rounded, and golden-yellow... READ MORE

Southern Bahian cabruca cacao is a distinct and ecologically rich variety of cacao grown in Brazil's Bahia region, particularly within the lush expanse of the Atlantic Forest (Mata Atlântica). It is typically Amelonado in variety—a typ... READ MORE

Madagascar cocoa, particularly that grown in the fertile Sambirano Valley in the northwest of the island, is renowned as one of the finest and most aromatic cocoas in the world. The beans have a a colorful, bumpy, and tapered appearance. The outer... READ MORE

Chontalpa cacao is a cacao variety grown in the fertile lowlands of Tabasco’s Chontalpa region, an area with one of the oldest cacao legacies in the world, dating back over 3,000 years to the ancient Olmec civilization. The Chontalpa cacao p... READ MORE

Marañón cocoa is an exceptionally rare and prized cacao variety that grows in the remote Marañón Canyon of northern Peru, one of the most isolated and ecologically rich areas of the Andes. It has a small to medium-sized... READ MORE

THIS FOOD IS RARE. Produced in the area of Dibulla municipality in the Colombian Guajira department, porcelana cocoa plants bear yellow-green pods with long leaves and thin white seeds with a unique, strong aroma. The plants are an import... READ MORE

Carbet cacao is a fine-flavor cacao variety from the Caribbean, primarily grown in Martinique, where it represents a vibrant revival of the island’s historical cacao traditions. The Carbet cacao bean is typically of Trinitario origin, a hybr... READ MORE