Criollo Cocoa (Cocoa Tree)

The cocoa tree is a tropical plant that comes from Venezuela’s Amazon Forest and Mexico. Its former name, “Amygdala Pecunaria”, was abandoned and replaced in 1735 with Theobroma Cacao (Theos meaning God and Broma drink), under the influence of the Swedish naturalist Carl Von Liné.

This nomenclature is indeed related to the words “drink of the gods”, alluding to the Mayan peoples’ worship. Normally, the cultivation of cocoa trees clearly distinguishes three types of dissociated varieties: Forastero, Trinitario and Criollo.

The Origin and Production of the Criollo Variety

Criollo, which means “creole” in Spanish, is a cocoa variety that was cultivated by the Maya more than 2500 years ago. Its beans, generally softer and more aromatic, are said to be of the highest quality in the cocoa market. The cultivation and handling of Criollo beans is often more complex than that of other cocoa varieties. This is why this species accounts for less than 4% of global cocoa production. Most of the Criollo plantations have returned to Central and South America. Some Criollo plantations are also found in the Caribbean, the Antilles, Venezuela, New Guinea, Sri Lanka, Ecuador, Nicaragua, Guatemala, Indonesia, Madagascar, and Comoros.

Characteristics of the Criollo Variety

The Criollo variety produces pods covered with a rather thin skin. The cocoa it contains is pale and reveals an aroma that is very sought after in chocolate making. The Criollo variety, which also includes sub-varieties such as lagarta, amelonado and calabacita, is susceptible to vegetative diseases and has poor resistance to climatic impacts because of its fragility. Its very delicate aromas, its fine and perfumed taste, as well as its invigorating virtue have earned it the qualification of “noble cocoa”. Because of this, it is considered one of the best cocoas in the world and is therefore very expensive. Generally, world production of the Criollo variety is destined for high-end chocolate.

A small amount of Criollo cocoa is sometimes used by chocolatiers to flavor their preparation. Criollo cocoa, highly appreciated for its remarkable taste, is used in many chocolate recipes.