Criollo is probably the oldest type of cocoa in the world: it was already cultivated by Mesoamerican civilizations. The conquistadores discovered its properties and imported it to Europe, where it spread widely before being replaced by Forastero. The plant is delicate and highly susceptible to parasites as it has never been crossbred, making it less resistant. This is why Criollo accounts for only about of the world's production: it is the least cultivated cocoa in the world but is extremely precious as the plant has low yields. Those who have tasted it are aware of its uniqueness: round and balanced, it can offer sweet notes of honey, red fruits, and nuts. Criollo also has a distinct appearance: the beans are white and not purple like other varieties.

Forastero is the most common cocoa cultivar: about 91% of the chocolate on the market is produced from this variety. Compared to Criollo, Forastero is more acidic, bitter, and astringent, as well as less aromatic and refined. However, among its subvarieties, there are some boasting superior quality: the Arriba Nacional from Ecuador and Peru’s Nacional. The Forastero plant has higher yields and is highly resistant.

Crossbreeding Criollo and Forastero resulted in Trinitario: a cocoa that combines the aromatic characteristics of the former with the productivity of the latter. This variety was named after the island of Trinidad, where a natural disaster destroyed much of the cultivated Criollo in the 1700s. The surviving plants were crossbred with Forastero, giving rise to a new variety that was well-balanced in terms of taste and productivity. Today, Trinitario cocoa covers about 8% of the market and is considered a high-quality product