Along with Criollo, Forastero is one of the two original fathers of all the cocoa varieties that are prevalent today. All other cocoa varieties have been created by crossing these two varieties. The Indians of Central America cultivated Criollo cocoa from very early on. However, it was not until European conquerors arrived that Forastero was cultivated. Its origins lie in the rain forests of the Amazon area. Criollo cocoa, in contrast, is native to Venezuela. This is the reason for Forastero’s name, meaning: stranger. Today, it is mainly cultivated in West Africa. It is more resistant to pest infestation and disease than Criollo. On top of that, it yields larger harvests. Although the cocoa tree is actually a shade tree, it also prospers in strong sun and in monocultures.

Whereas Criollo cocoa is aromatic, Forastero cocoa has rather a strong cocoa taste, with a somewhat bitter or sour flavour. The amelonado variety of Forastero is the most widely spread and cultivated cocoa in the world. All commercially cultivated consumer cocoas are based on this fruit. It is shaped like a melon and is mostly green or yellow in colour. Because most chocolate products use Forastero cocoa, it is also called consumer cocoa. It constitutes about 80% of the entire world harvest of cocoa.

However, among the many varieties of Forastero there is one that may include itself among the ranks of much rarer, fine cocoas. Cacao Nacional from Ecuador, including subspecies, Arriba and Esmeralda, only prospers in jungle-like conditions and possesses a very fine character.

In the trade, cocoa beans are not classified according to variety, but with emphasis placed on their place of cultivation. A cocoa from Ecuador, for example, is usually called, Ecuadorian cocoa. The name of particularly high-quality cocoa beans will often include its variety, for example, Arriba, or the name of the plantation where it was cultivated.

RITTER SPORT uses Forastero cocoa from three different places of cultivation. Due to the characteristics of their flavours, they are particularly suited to the production of quality chocolate. We use a mild, full-bodied, particularly fruity cocoa from Ghana; a slightly bitter, medium to dark-brown cocoa from Nigeria; and a somewhat tangy, severe cocoa from the Ivory Coast.

In contrast to many other chocolate manufacturers, RITTER SPORT has worked with finely balanced blends of cocoa since its establishment in 1912. Depending on the chocolate mass and filling, different proportions of fine cocoa are added to consumer-cocoa, in order to refine and round off the flavour.