Cacao Bean Variety

Unlike the well-known varieties like Forastero, Criollo, Trinitario, and Nacional, many of Taiwan's cacao trees can't be easily classified. Why? Insects do most of the cross-pollination here, while in regions like Latin America, the Caribbean, West Africa, and parts of Asia, grafting is the preferred method for cultivation.

What makes these hybrid cacao beans unique? They thrive in a terroir often kissed by typhoons, giving them distinctive qualities.

While some says Taiwan's cacao has a milder flavour compared to other tropical regions, it offers a balanced profile. The flavour is closely associated with the fermentation process and the careful roasting profiles of local chocolate makers.

Have you tried chocolate made with cacao from Taiwan?