(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) ...
The mainstay of the world's cocoa bean crop (80%), with a robust flavour, thought to have originated in the Amazon.
The mainstay of the world's cacao bean crop (80%), with a robust flavour, thought to have originated in the Amazon.