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Forastero trees are rich in polyphenols and tend to be more vigorous, robust and are quicker to mature. The pods produced range from a yellowish shade to deep orange: they are rounder and have less noticeable ridges compared to the Criollo variety. Forastero cocoas are slightly bitter, not as aromatic and contain sharper notes than Criollo. The forastero bean represents the source of about 90 percent of the worlds chocolate. This bean has very high yields but is considered to have a less refined flavor than other available beans.
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