We have planted Criollo and Trinitario varieties…

The three main varieties globally used in making cocoa and chocolate are Forastero, Criollo and Trinitario. The most prized, rare, and expensive is Criollo, the cocoa bean traditionally used by the Maya indians in Latin America. It is considered less bitter and more aromatic than other beans, but Criollo trees are generally less disease-resistant. Today, only a small portion of chocolate is made from Criollo.

Cacao (or cocoa) is native to Central America and the Amazon basin. According to one source, it arrived in the Philippines in the 1700s on board a Spanish galleon from Mexico transporting Criollo beans.

Cacao is a relatively small 4–8 m tall evergreen tree. The tree grows well as an understory plant in humid forests, shaded by taller trees and palms.