forastero

Forastero is a term used in the context of cacao and chocolate production to describe a specific type of cacao bean. It refers to beans that originate from outside the primary cacao-growing regions, often from different countries or regions than the local or Criollo varieties. Forastero beans tend to be more robust, hardy, and higher-yielding, making them commonly used in mass-produced chocolates. They generally have a stronger, more straightforward flavor profile compared to the more delicate and aromatic Criollo beans. Overall, forastero is a key category of cacao that influences the characteristics, cost, and availability of chocolate products.