HICCON -Bean To Bar Chocolate & Coffee Trading

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Forastero Cocoa

R 60.00 R40.79

Forastero variety still dominates in world chocolate production. The high yielding plants of forastero made it an easy choice for growers, and even up until the mid 20th century, growers replaced the criollo crop with the low quality forastero for this reason. (Think of forastero as your regular grocery store tomato, and the criollo as that heirloom tomato that creates tastes explosions in your mouth.) Forastero is primarily cultivated in West Africa and is known as bulk cocoa. This cocoa is generally earthy and simple.

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Trinitario Cocoa

R 60.00 R40.79

Trinitario beans while not as rare as criollo still only make up less than 10% of the total cacao production. This hybrid strain spread from the Caribbean islands to South America in the 19th and 20th centuries. The Trinitario being the least pure has the a wide range of tastes and profiles of any other variety. The ratios of criollo to forastero, and terroir greatly influence the complex flavors found in this bean.

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Criollo Cocoa

R 60.00 R40.79

Due to its fragile state, susceptibility to disease, and low production, criollo plants now make up less than 1 to 5% (the experts vary on that number) of the total crop production in the world. Partly due to the rarity, and definitely due to its unique, complex flavor, criollo beans are regarded as super fine cocoa and many heirloom varieties are sought after by craft chocolate makers. Within the criollo variety, there are porcelana, chuao, ocumare beans, referencing a particular terroir of the criollo bean. Criollo cocoa is often fruit forward, very aromatic, and has very little bitterness.

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