Ripening in the branches

A maroon-colored Criollo cacao pod hangs in the leafy branches of a cacao tree, ripening. (Learn more)

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Cacao trees (Thebroma Cacao) thrive in warm, humid conditions. While the trees are native to the tropical regions of Mexico, Central America, and South America, they are now planted in tropical areas all over the world, including several African nations, Indonesia, the Dominican Republic, and India.

The varieties of cacao typically grown in Barlovento are known as Criollo and Trinitario, while the variety most commonly grown in other parts of the world is known as Forastero. Criollo cacao, the variety grown on this plantation, is considered to be the sweetest, most complex variety, while the Forastero variety produces more bitter seeds.

Learn more about South America, Venezuela, cacao, chocolate, and farming.

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