In East Sepik, Papua New Guinea, cocoa farmers
cultivate a variety of cocoa strains, primarily focusing on Trinitario and
Forastero. These varieties thrive in the region’s tropical climate and fertile
volcanic soil, which contributes to their rich, complex flavor profiles.
Farmers use sustainable and traditional cultivation practices, which have been
passed down through generations, ensuring the beans retain their distinctive
taste. The process starts with selecting the best seedlings, planting them in shaded
groves, and nurturing the young plants until they mature.
Known for its fine flavor and aromatic qualities. Criollo beans have a complex flavor profile with mild bitterness, subtle acidity, and rich fruity and floral notes. Criollo beans are considered the rarest and most expensive, comprising less than 5% of the world’s cocoa production. Criollo trees are more susceptible to diseases and pests, making them harder to cultivate.
Forastero beans have a more robust and straightforward chocolate flavor, with a higher degree of bitterness and acidity compared to Criollo. Forastero is the most widely cultivated variety, making up about 80% of global cocoa production. These trees are hardier and more resistant to diseases, making them easier to grow on a large scale.
Trinitario beans combine the fine flavor characteristics of Criollo with the hardiness and yield of Forastero.
The flavor profile can vary but generally offers a balanced
mix of bitterness, acidity, and fruity or floral notes. Trinitario beans are
widely grown in various parts of the world and represent around 10-15% of
global cocoa production.