Forastero

One of the three main varieties of chocolate trees, Forastero trees account for 75% to 90%of world chocolate production. An estimated 70% of the crop comes from West Africa, with Ghana, Ivory Coast, Nigeria, and Cameroon the predominant suppliers.

The tree is much heartier, more adaptable, and more resistant to disease than the Criollo, but the flavour produced by the beans is not at the same quality. Beans from the Forastero variety of cacao tree is considered to be of lower quality than beans from the Criollo or Trinitario varieties, and are often referred to as 'bulk beans'. They are much more bitter and require a longer fermentation period to remove the astringency. The flavour is strong and non-complex: the cacao is used to make most generic chocolate bars. However, there are some varieties known for their aromatic properties, such as the Nacional cacao of Ecuador and the Amelonado cacao of the lower Amazon region.