Definitions for "Forastero"
The most common cultivar of cacao beans, accounting for 80%-90% of all commercial cacao production. Theses beans are significantly hardier than Criollo and are known to be of lesser quality than Criollo or Trinitario cacao beans.
One of the three main types of cacao beans used to make chocolate, forastero beans originated in the upper Amazon. Forastero cacao is hearty and produces high yields, which account for approximately 90 percent of the world’s crop. Forastero cacao is widely grown in Africa, the West Indies, and Central and South America. Because its flavor is strong and bitter it is most often blended with other beans. As with the other two main types of cacao beans, forastero beans have several hybrids and varieties, many of which are named by their places of origin.
Grade of cacao beans that constitutes the bulk of most chocolate formulas.