Ancient Mayans saw cacao as the "food of the gods." It was once used as a form of currency, and today it's celebrated as a superfood packed with antioxidants and a staple in diets all around the world. 

All chocolate comes from the tree Theobroma cacao, which literally means “food of the gods.” Within this species, there are many different types of cacao plants, but the three most widely recognized cacao varieties are Criollo, Forastero, and Trinitario. Each variety has distinct characteristics that influence the flavor, aroma, and overall quality of chocolate.

So what makes these cacao varieties different, and why does it matter for chocolate lovers? Let’s take a closer look at Criollo, Forastero, and Trinitario cacao beans and what makes each one unique.

Differences Between Cacao Varieties

Criollo Cacao: The Rare Delicacy

Criollo is believed to be the best and most pure variety of cacao. Criollo is the bean that the Spaniards fell in love with and brought back to Europe. This variety has a high flavor profile, but it's more scarce because it is difficult to grow and keep the trees healthy, especially in certain climate conditions.

Forastero Cacao: The Global Workhorse

Forastero is the most common variety of cacao grown around the world. Roughly 80% of the world's chocolate is made from a Forastero cacao variety. 

Trinitario Cacao: The Hybrid Treasure

Trinitario is known as “the world’s finest cocoa hybrid,” bringing the two together for the best of both worlds. Only about 10-15% of chocolate produced around the world is made with beans from Trinitario trees, making it one of the rarest yet most prized varieties.

Legend has it that on the island of Trinidad in the 1720s, most cacao plants, including Criollo trees, died. Forastero trees were planted to replace them, and cross-pollination with the few remaining Criollo trees gave birth to Trinitario. The resulting beans combine Criollo’s delicate flavors with Forastero’s resilience.

Bibamba’s Trinitario Cacao Beans

At Bibamba, we grow Trinitario cacao on our family farm in Cameroon. This cacao variety’s complexity and resilience make it a favorite among chocolate makers—and one of the reasons behind the unique flavor in our farm-to-table chocolate.

“When we planted Trinitario on our farm in 2016, we knew the variety was special,” Patrick, our co-founder and head chocolate maker, explains. “But what really creates the unique flavor profile of our chocolate is the way we care for the trees and manage every step from seed to chocolate.”

Since Bibamba is farm-to-table chocolate (also called “Seed to Chocolate”), we have complete control over the harvesting and fermentation process, which is where the flavor and aroma are most influenced.

“We look at chocolate very similarly to winemaking,” Patrick explains. “Every tree will have different flavors, ranging from earthy to fruity, acidic to bitter. This reflects the minerals in the soil and the amount of sunlight and water each tree receives.”

Patrick tests each batch of beans to determine how to mix them together to balance out the perfect chocolate recipe. Interestingly, many people who don’t usually enjoy chocolate find themselves loving Bibamba—our focus on Trinitario cacao and careful farm-to-table process really makes the flavor stand out. Its flavor notes range from fruity and floral to earthy and nutty, offering a complexity that even people who don’t usually enjoy chocolate can appreciate.

For example, our Dubai Chocolate Bar is crafted from these beans and has become a favorite for chocolate lovers in Denver and beyond.

Which Cacao Bean Is the Best?

Ultimately, which chocolate you prefer comes down to personal preference. Criollo is rare and delicate, Forastero is hardy and common, but many consider Trinitario to be the best cacao variety for its balance of flavor and strength.

Bibamba is committed to raising the standard of the chocolate industry and wants to show that high quality products can be produced in Cameroon. We're excited to continue to share the methods with other local farmers, with the hope that it will translate into higher prices and income. 

Taste the difference yourself—shop Bibamba chocolate made from Trinitario cacao beans grown on our family farm in Cameroon, or visit our chocolate factory at Edgewater Public Market to enjoy complimentary samples anytime! While you're there, be sure to try our Dubai Chocolate Bar—many people say it's the best Dubai chocolate in Denver.