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Criollo cacao is a botanical treasure from the rainforests of Central America. This cacao variety, considered the most precious in the world, stands out for its superior quality, distinctive taste, and extreme rarity.
Despite the existence of several cacao varieties, including Forastero and Trinitario, Criollo is universally recognized as the most precious, thanks to its incomparable flavor quality: it is known for the absence of tannins, giving it a sweet and delicate taste, very different from other types, with intense aromatic complexity and a unique creaminess that envelops the palate.
But it is not just the distinctive flavor that makes it so rare: Criollo cacao cultivation presents numerous challenges, which have almost led to its disappearance. This variety is more susceptible to diseases and has a lower yield compared to other cacao varieties. For this reason, Criollo cacao currently represents only 0.01% of all cacao grown in the world.
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The origin of Criollo cacao dates back to the lush rainforests of Central and South America, where it was cultivated by pre-Columbian civilizations like the Aztecs and the Maya. These ancient civilizations not only appreciated Criollo cacao for its unparalleled organoleptic qualities but also considered it a highly valuable product, using it as a means of exchange and offering to the gods.
However, over the centuries, due to cultivation difficulties, Criollo cacao production has almost disappeared. This variety was considered a risk for growers due to its susceptibility to diseases and lower yield compared to more resistant varieties like Forastero.
Despite these challenges, Criollo cacao has withstood the test of time thanks to its undeniable quality and significant recovery efforts. When Spanish conquistadors arrived in the New World, they recognized the value of this cacao variety and brought it to Europe, where it was immediately appreciated for its unique flavor and unparalleled quality.
Over time, the chocolate trade has seen the more cost-effective Forastero as the protagonist, more productive and less expensive. However, thanks to significant recovery efforts, Criollo cacao production has recently been resumed and expanded, despite the cultivation challenges. This recovery underscores the importance of Criollo cacao in the global cocoa landscape, reaffirming its preciousness.
Criollo cacao played a central role in the ancient Mayan and Aztec cultures, where it was considered a true gift from the gods.
Criollo cocoa beans were used as a form of currency, which can give us a good idea of their value, and this type of cocoa was also a fundamental element in religious ceremonies, used in offerings to the gods and in sacred rituals. According to Mayan legends, the god of cocoa, Ek Chuah, would have given cocoa to men to nourish and comfort them.
But criollo cocoa was not only reserved for the gods. Ancient pre-Columbian civilizations prepared a luxury drink made from criollo, often flavored with spices such as vanilla and pepper. This drink, reserved for the elite of society, was considered a true symbol of prestige.
Criollo cocoa was therefore not just a consumer product, but a central element of the culture and religion of ancient pre-Columbian civilizations, a connection that continues to resonate in the value we attribute to this variety of cocoa today.
The properties of criollo cocoa go far beyond its unique flavor and superior quality. This variety of cocoa is in fact rich in vitamins, minerals, antioxidants, and amino acids, making it a true dietary supplement. A cup of criollo cocoa in the morning or afternoon can bring numerous health benefits.
The vitamin B3 contained in criollo cocoa, for example, has a positive effect on the nervous system, providing a toning effect and delaying the sense of fatigue. Containing tyrosine, serotonin, and endorphins, it can help regulate mood in the short term and exert a long-term neuroprotective action, useful in case of neurodegenerative diseases.
The antioxidant potential of criollo cocoa also helps prevent the formation of free radicals, responsible for skin aging. This variety of cocoa also has a positive effect on the cardiovascular system and the elasticity of blood vessels, thanks to the presence of flavanols.
Criollo cocoa is also used in cacao ceremonies, profound experiences in which one can feel a strong sense of connection with nature and one's inner dimension. This ritual, handed down from Mayan culture, can be recreated at home, using criollo cocoa in tablet form as a true dietary supplement to give us energy and connection.
It is recommended to drink a cup with 25/30 grams of criollo cocoa in the morning or afternoon, avoiding evening hours to avoid overexcitement.
Criollo cocoa is just one of the numerous cocoa varieties that exist. All varieties always derive from Theobroma Cacao: the diversity among the types derives from a combination of factors including natural evolution, artificial selection by farmers, and the specific environmental conditions of each region. The three main varieties of cocoa are:
Despite the differences, all these varieties play an important role in chocolate production and other cocoa-based products. However, for chocolate lovers seeking a unique and unparalleled taste, pure criollo cocoa remains the preferred choice.
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So, is criollo cocoa the best cocoa in the world? Considering its unique characteristics, the answer could be a resounding yes. This cocoa variety is renowned for its distinctive taste, very different from that of forastero cocoa, more common but less precious. Pure criollo cocoa has a sweet and delicate flavor, is free of tannins, giving it an unmistakable creaminess. Its aromatic notes are rich and complex, with nuances that can vary from fruity to floral, from spicy to nutty, depending on the specific origin of the cocoa.
Criollo cocoa beans have a distinctive appearance, with an elongated shape and a color that varies from white to pale pink. These organoleptic characteristics, together with its rarity and its careful cultivation and processing, contribute to making criollo cocoa the most precious and sought after in the world, the preferred choice for the production of gourmet chocolate.
Forastero cocoa, despite being the most widespread variety used in mass chocolate production, cannot compete with the quality of criollo cocoa. Forastero has a stronger and more bitter taste, often corrected with the addition of sugar and other additives to make it more palatable. But for chocolate lovers seeking an authentic taste and aroma, criollo cocoa remains an incomparable tasting experience.
Criollo cocoa comes in various forms on the market, each with its unique characteristics. Among these, criollo cocoa beans, chocolate, and cocoa mass are the most common. Criollo cocoa beans are the seeds of the cocoa fruit, representing the purest and rawest form in which cocoa can be consumed. Criollo chocolate, on the other hand, is the result of processing the beans and is appreciated for its rich and intense flavor. Cocoa mass is obtained from grinding the beans and is the basis for chocolate production. Additionally, there is raw or "raw" criollo cocoa, which is minimally processed to preserve all its nutritional properties.
There are different varieties of criollo cocoa, each with its own peculiarities:
Each variety offers a unique taste experience, contributing to the richness and diversity of the world of criollo cocoa.
It is important to emphasize how the growing demand for criollo cocoa, combined with the challenges associated with its cultivation, could have a significant impact on the environment and the communities that grow it.
The genetic diversity of criollo cocoa, with its numerous varieties, is a heritage to be protected. For this reason, various initiatives have been launched to promote sustainable cultivation of criollo cocoa, aiming to improve agricultural practices, protect the environment, and support farming communities. At the same time, scientific research is working to protect and enhance the genetic diversity of criollo cocoa, a precious heritage for the entire chocolate industry.
The conservation of criollo cocoa is not just a matter of taste and quality, but represents a commitment to a more sustainable and environmentally friendly future for the communities that depend on this precious plant.
If you wish to experience the unique taste of criollo cocoa, on Terzaluna you can purchase high-quality organic criollo cocoa from Guatemala. Our criollo cocoa comes from the slopes of the Atitlan volcano, harvested and processed by Lavalove Cacao, a local entity that is dedicated with love and devotion to spreading the ancient Mayan tradition of using cocoa as a precious medicinal plant to achieve balance and grounding. The price for a 450-gram bar is €59.90.
In 2022, in Guatemala, we at Terzaluna met Izabel & Izaias, founders of Lavalove Cacao. There we were able to participate in their cocoa ceremonies, celebrated according to the ancient Guatemalan tradition, and experience the original spirit of the plant, closely intertwined with an inner reconnection to one's creativity, far from the Western conception that sees it only linked to the world of sweets.
For us at Terza Luna, cocoa is a sacred plant that excites us greatly with its great gifts. We are happy to introduce it in Italy for its original value and to support the fairtrade policy of local producers in Guatemala. Don't miss the opportunity to savor pure criollo cocoa, a rare and precious treasure.
