Forastero

(from the article `cocoa`) The pulp of common grades (Forastero) is allowed to ferment for five to seven days, and the pulp of the more distinctively flavoured grades (Criollo) ...
Found on http://www.britannica.com/eb/a-z/f/45

forastero

The mainstay of the world's cacao bean crop (80%), with a robust flavour, thought to have originated in the Amazon.
Found on http://www.hotelchocolat.com/uk/about/glossary

Forastero

The mainstay of the world's cocoa bean crop (80%), with a robust flavour, thought to have originated in the Amazon.
Found on http://www.hotelchocolat.co.uk/Chocolat-Glossary-ACHOCOLATE_GLOSSARY/
No exact match found