Cacao Bean

Varieties
 Kingdom : Plantae
Division : Spermatophyta
Sub Division : Angiospermae
Class : Dicotyledonae
Sub Class : Dialypetalae
Order : Malvales
Family : Sterculiaceae
Genus : Theobroma
Species : Theobroma
cacao
The Cacao Tree
• In latin language, “Theo broma” is “food of the
gods”
• There are actually several trees that are members of
the Theobroma species, such as Theobroma bicolor.
But, only one is used for making chocolate that is
According to www.cafedirect.co.uk

• Cacao bean means the • Cocoa bean means a

seed of the cacao trees whole cacao bean that
(Theobroma cacao L.) has been fermented
which has not been and dried.
passed through a
fermentation and
drying process.
According to Cheesman (cit.Wood dan Lass, 1985)
There are three varieties of cacao beans:

Criollo
Forastero
Trinitario
Criollo Bean
• Criollo cacao typically has red or yellow
pods, some being green or white (as in the
case of Porcelana). The pods have bumpy or
warty skin with pointed tips.
• The beans, on the other hand, vary from light
purple to white in color, and they are plump
and full. In general, the beans from criollo
cacao are considered to have a finer flavor
than that of other varieties of cacao.
• Biji cokelatnya paling  mahal. Hal ini
disebabkan oleh kekuatan rasanya yang
khas. Daging buahnya lebih lembut dan
kulit buahnya berwarna terang. Produksi
jenis ini hanya 5 % dari total produksi
cokelat dunia. 
Forastero Bean
• Most of the chocolate produced in the world today is
made from forastero beans.
• The hull of the cocoa pod, rather than being deeply
furrowed with a knobby skin and pointed pod, as the
criollo pods are, are relatively smooth, with more of a
bulbous pod shape. In addition, the hull is also woodier
than the criollo, and thus the pods are harder to open.
The pods may also be red or yellow, as well as orange
or purple. The beans themselves are very dark purple
and are relatively flat compared to those of the criollo.
• Jenis forastero berbuah lebih banyak, lebih
tahan hama, namun rasanya kurang kuat bila
dibandingkan dengan jenis criollo. Buahnya
berdaging tebal dan bijinya beraroma tajam.
Produksi Forastero mencakup 90% dari total
produksi cokelat dunia. 
Trinitario Bean
• As the name implies, the trinitario originates from
the island nation of Trinidad. Today, trinitario along
with criollo, provides the basis for “flavor beans,”
used to enhance the flavor of today’s chocolate.
• As with forastero, trinitario cocoa pods are typically
not pointed, and the skin of the pods is relatively
smooth (compared to that of the pods of the criollo).
The cocoa beans are also flat and purple when cut
in half.
• Jenis ini adalah gabungan dari jenis criollo
dan forastero. Diberi nama dari suatu
tempat di Trinidad dimana jenis ini
dikembangkan. Sifatnya lebih tahan lama
daripada criollo, namun rasanya lebih baik
dibandingkan forastero. Saat ini sedang
dikembangkan di hampir seluruh sentra
produksi cokelat.