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Yields of criollo are low and are very susceptible to disease than is the forastero bean. The lightly colored beans within the pods are low in polyphenols: a compound that helps raise resistance to diseases, but also causes beans to taste bitter and astringent. Although the significant lack in polyphenols exposes Criollo beans to diseases, it also means they carry an exquisite flavor - they're intense, rich and produce a full aroma. Because of its fragility, they represent only about 5% of the total world crop and are grown mainly in Ecuador, Colombia, Java and Venezuela.
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