Criollo

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 contain white to pale-pink beans, a signature trait that reflects their low polyphenol (bitterness) content.

The flavor of Criollo chocolate is refined and nuanced, often described as smooth, mildly acidic, and layered with floral, citrus, caramel, and dried fruit undertones. Unlike the bolder Forastero or hybrid Trinitario, Criollo offers an almost wine-like tasting experience, with minimal astringency and a long, elegant finish.

Often referred to as the "noble cacao," Criollo beans are highly sought after by artisan chocolatiers for producing fine, elegant chocolate with subtle notes of fruit, nuts, flowers, and spice. Criollo cacao is native to Mesoamerica, particularly regions of present-day Mexico, Guatemala, and Venezuela, where it was revered by ancient civilizations like the Maya and Aztecs.

Today, it represents less than 1% of global cacao production, as the trees are notoriously fragile, low-yielding, and susceptible to disease. Despite this, Criollo's exceptional quality and deep cultural roots continue to make it the gold standard in fine chocolate, reserved for the most discerning palates and premium single-origin bars.