The Cacao Bean - The Heart of Chocolate

Cacao beans, taken from the Theobroma cacao tree, have been utilized in the production of beverages since the age of the Mayan Empire. Originally worshipped by the Olmecs as an offering of the gods, cacao beans were first brewed by the Mayans.

The bitter beverage was only drunk by members of high authority, such as kings and noblemen, and was used as an offering to the gods in traditional rituals.

Cacao bean's brewing tradition was followed by the Toltecs and the Aztecs, who perfected the "xocolatl" drink with the addition of ground maize and other grains. The word "chocolate" derives from the Aztec term "xocolatl," which refers to the beverage prepared from cacao beans.

Cacao beans exist in four different varieties, each contributing a different flavor and aroma to the chocolate made with them.  Harvested in former Olmec, Mayan, and Aztec land, the "criollo" variety is the cr?me de la cr?me of cacao beans. It is grown in Mexico, Nicaragua, and Venezuela, along with neighboring islands of the Caribbean, Jamaica, Trinidad, and Grenada.

The criollo cacao bean is the most rare and expensive cacao bean available, offering an exotic yet balanced flavor and exceptional quality cacao butter. Because of their high price and purity of taste, criollo cacao beans are most generally combined with other cacao bean varieties, like the forastero, for example.

Forastero cacao beans account for over 80 percent of the world's cacao bean production. They are grown in areas surrounding the equatorial line, mainly in Africa and Brazil. Used for blending with other cacao bean varieties, Forastero beans give chocolate a more bitter flavor than that of the criollo.

A third type of cacao bean, known as the Arriba bean or amenolado, is grown in Ecuador.  Similar to the criollo bean in terms of flavor quality, Arriba beans are also amongst the best in the world.

Last but not least are the hybrid cacao beans. While these exist in many varieties, the best known is the trinitario bean from Trinidad. It features the hardiness of the Forastero bean, but with a subtle flavor comparable to that of the criollo.