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Starkly different from Criollos, Forastero type cacao trees were selected and introduced by Spanish farmers, actually estate holders, as any farmer would, by looking at the wild population for an indication of their productivity.
Forastero trees are hearty, disease resistant and very prolific, and so unlike the delicate, less economical and now rare Criollos, Forasteros have flourished. Forastero trees today generate roughly 90% of our world cocoa supply and are grown in cacao growing regions throughout Latin America, Asia and Africa.
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 When opened, Forastero beans are easily recognized by their dark purplish cotyledons and flat-shaped beans.
Forastero is also often characterized by strong chocolate flavors. The rarified Nacional Forastero, grown in north-central Ecuador, is known in particular for its powerful yet floral notes.
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 E. Guittard Quevedo 65% Cacao Bittersweet Chocolate is made from this centuries-old Ecuadorean Forastero bean type - Nacional. |
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