In the 19th century, Ecuador produced more than 30% of the world’s cacao, and almost all of the trees were of the Nacional variety, but in the 1920s, two serious diseases infected the trees, almost destroying the production in the process, leading to the substitution of many Nacional trees with other disease-resistant hybrids. Nacional cacao is delicate and exceptionally flavorful, similar to the legendary Criollo cacao.

Nowadays, it is mainly produced in the remote area of Napo Province, and this isolation is the reason why the last stands of Nacional cacao are still protected in the Quichua tribe villages, located deep in the heart of the Amazonian forest.

Forastero cocoa is the most widely cultivated and commercially important cacao variety in the world, recognized for its robust, high-yielding trees, thick-walled pods, and purple-toned beans. The pods are typically rounded or melon-shaped, often yellow or green when ripe, and relatively smooth compared to other varieties.

Inside, the beans are flat and large, with a bold, classic cocoa taste but little of the floral or fruity complexity found in finer varieties. Known for its strong, earthy flavor, Forastero cocoa forms the backbone of most mass-produced chocolate, offering notes of wood, nuts, and mild bitterness, with moderate acidity and low sweetness. 

Porcelana cacao is an exceptionally rare and refined variety of Criollo cacao, celebrated for its snow-white beans, smooth, low-bitterness profile, and extraordinary flavor complexity. Often considered the "Rolls-Royce of cacao," Porcelana gets its name from the porcelain-like color of its unfermented beans, which are naturally white due to their low levels of bitter polyphenols.

The pods are typically elongated, deeply ridged, and pale green to yellow when ripe, thinner-skinned than most, and contain fewer but highly aromatic seeds. Chocolate made from Porcelana is renowned for its delicate, creamy texture and elegant flavor, often described as floral, nutty, and subtly fruity, with notes of honey, toasted almonds, fresh cream, and light citrus, all without the astringency found in more common cacao types. 

Criollo cacao is the rarest and most prized variety of cacao in the world, known for its delicate flavor, low bitterness, and aromatic complexity. The pods are typically elongated and deeply ridged, ranging in color from pale yellow to crimson, and contain white to pale-pink beans, a signature trait that reflects their low polyphenol (bitterness) content.

The flavor of Criollo chocolate is refined and nuanced, often described as smooth, mildly acidic, and layered with floral, citrus, caramel, and dried fruit undertones. Unlike the bolder Forastero or hybrid Trinitario, Criollo offers an almost wine-like tasting experience, with minimal astringency and a long, elegant finish. 

Marañón cocoa is an exceptionally rare and prized cacao variety that grows in the remote Marañón Canyon of northern Peru, one of the most isolated and ecologically rich areas of the Andes. It has a small to medium-sized pod, typically rugged and ridged, with hues ranging from yellow to orange as it ripens.

On the outside, it may look similar to other cacao pods, but the real surprise lies within. When opened, the pod reveals pulp-covered beans, just like any cacao. But in the case of Marañón cacao, a significant number—sometimes over 40%—are naturally white beans. 

Beniano cocoa, also known as cacao silvestre, is a rare, fine-flavor cacao variety native to the wild forests along the Beni River in Bolivia. The Beniano pod is typically small and rounded, much smaller than conventional cacao pods like Forastero or Trinitario.

Its shape and size make it easier to handle in the wild, and it matures into a yellow-orange color when ripe. The surface is smoother and less ridged than most commercial varieties, reflecting its unique genetic identity and ancestral lineage. Beniano cocoa beans are small and round, with a low bitterness and a high fat content, making them ideal for premium chocolate production. 

Amelonado cocoa is a historically significant variety of Forastero cacao, known for its reliability, productivity, and bold chocolate flavor. The name "Amelonado" comes from the shape of its melon-like pods—smooth, rounded, and golden-yellow when ripe.

Inside, it holds dark purple beans, a unique trait that points to its rich tannins and pronounced bitterness before fermentation. The beans are also quite fatty, making them excellent for chocolate-making, and they release complex aromas of coffee, wood, and warm spices like cinnamon and vanilla when roasted, offering a profile that is bold, earthy, and deeply satisfying. 

Southern Bahian cabruca cacao is a distinct and ecologically rich variety of cacao grown in Brazil's Bahia region, particularly within the lush expanse of the Atlantic Forest (Mata Atlântica). It is typically Amelonado in variety—a type of Forastero cacao with a rounded, melon-like shape and a smooth, ridged surface.

The pods are golden-yellow or orange when ripe and moderately sized. Inside the pod, the beans are coated in a sweet, juicy white pulp that carries mild notes of tropical fruit and citrus. This pulp plays a critical role in the fermentation process, helping to initiate the transformation of bitter raw beans into flavor-rich cocoa.