Cacao
Theobroma cacao
Native Region
Amazon Basin and Central America
Max Height
4-8 meters (13-26 feet)
Family
Malvaceae
Conservation
LC
Uses
Distribution in Costa Rica
Legend
Elevation
0-800m
Regions
- Limón
- Heredia
- Cartago
- Puntarenas
- Alajuela
Season
Flowering
Jan-Dec
Fruiting
Jan-Dec
Cacao (Chocolate Tree)
The Cacao tree (Theobroma cacao)—whose scientific name literally means "food of the gods"—is the source of all chocolate. This small understory tree has been cultivated by Mesoamerican peoples for over 4,000 years, first as a ceremonial beverage and currency, now as one of the world's most valuable tropical crops.
Quick Reference
- Scientific Name
- Theobroma cacao
- Family
- Malvaceae (Mallow)
- Max Height
- 4-8 m (13-26 ft)
- Trunk Diameter
- Up to 20 cm
- Conservation
- Least Concern
- Key Product
- Chocolate & cocoa
iNaturalist Observations
Community-powered species data
8500
Observations
186
Observers
📸 Photo Gallery
Photos sourced from iNaturalist community science database. View all observations →↗
Taxonomy and Classification
- Theobroma: Greek for "food of the gods" (theos = god, broma = food) - cacao: From Mayan/Olmec "kakaw" - Chocolate: From Nahuatl "xocolātl" (bitter water) - The tree is in the same family as hibiscus and cotton
Common Names
| Language/Region | Common Name(s) | Meaning |
|---|---|---|
| English | Cacao, Cocoa Tree | From Mayan kakaw |
| Spanish | Cacao, Árbol de Cacao | Same origin |
| Portuguese | Cacaueiro | Cacao tree |
| French | Cacaoyer | Cacao tree |
| Indigenous (Bribri) | Tsiru' | Traditional name |
Physical Description
Overall Form
Cacao is a small, shade-loving understory tree with a distinctive growth pattern. It produces flowers and fruits directly from its trunk and main branches (cauliflory)—an unusual trait that allows pollinators and harvesters easy access. The large, colorful pods hanging from the trunk make it instantly recognizable.
Distinctive Features
Leaves
- Type: Simple, alternate
- Size: 20-40 cm long
- Shape: Oblong-elliptic
- Color: New leaves often red/bronze
- Texture: Leathery when mature
- Feature: Large, pendulous when young
Bark
- Color: Gray-brown
- Texture: Smooth to slightly rough
- Feature: Flowers emerge directly from bark
- Pattern: Cauliflorous growth
Flowers
- Size: Only 1-2 cm diameter
- Color: White, pink, or yellowish
- Location: Directly on trunk/branches
- Abundance: Thousands per tree/year
- Pollination: Tiny midges (Ceratopogonidae)
- Success Rate: Less than 5% become pods
Fruits (Pods)
- Type: Berry (botanically)
- Size: 15-35 cm long
- Color: Yellow, orange, red, or purple
- Seeds: 20-50 per pod
- Pulp: White, sweet, edible
- Maturation: 5-6 months
From Bean to Chocolate
The Transformation Process
Raw cacao beans taste nothing like chocolate—they're bitter and astringent. The familiar chocolate flavor only develops through careful fermentation, drying, roasting, and processing. This complex transformation was discovered by ancient Mesoamericans thousands of years ago.
| Step | Process | Purpose |
|---|---|---|
| 1. Harvest | Cut ripe pods from tree | Collect mature beans |
| 2. Fermentation | 3-7 days in boxes/heaps | Develop flavor precursors |
| 3. Drying | Sun-dried for 5-14 days | Reduce moisture, halt fermentation |
| 4. Roasting | 120-150°C | Develop chocolate flavor |
| 5. Winnowing | Remove shells | Isolate cacao nibs |
| 6. Grinding | Stone or steel mills | Create chocolate liquor |
| 7. Conching | Hours to days of mixing | Smooth texture, flavor refinement |
Cacao Varieties
Main Types Grown in Costa Rica
Criollo
- Original Mesoamerican variety
- Finest flavor, most aromatic
- Low yield, disease susceptible
- "The aristocrat of cacao"
- Rare (< 5% world production)
Forastero
- Most common worldwide (80%+)
- Hardy, high-yielding
- Stronger, more bitter flavor
- Basis of most commercial chocolate
- Originally from Amazon basin
Trinitario
- Hybrid of Criollo × Forastero
- Balanced flavor and yield
- Moderately disease resistant
- Common in fine chocolate
- Originated in Trinidad (1700s)
Costa Rican Specialty
- Heritage Criollo populations
- Fine-flavor designation
- Growing organic/specialty market
- Tourism chocolate experiences
- Indigenous cultivation traditions
Cultural Significance
Ancient Mesoamerican Heritage
For the Maya and Aztecs, cacao was far more than food—it was currency, medicine, and divine offering. Cacao beans were used to pay taxes, buy goods, and even pay soldiers. The chocolate beverage was reserved for royalty and sacred ceremonies.
Historical Uses
- Currency (exchange value)
- Tribute payments to rulers
- Royal ceremonial beverage
- Marriage ceremony offerings
- Burial offerings for afterlife
- Medicinal applications
Costa Rican Indigenous Traditions
- Bribri chocolate ceremonies
- Traditional fermentation methods
- Sacred significance maintained
- Sustainable farming practices
- Cultural tourism programs
Distribution in Costa Rica
Cacao thrives in Costa Rica's Caribbean lowlands where high rainfall and humidity provide ideal growing conditions. The Talamanca region, home to Bribri communities, has the longest continuous tradition of cacao cultivation.
Key Growing Regions
| Location | Province | Specialty | Access |
|---|---|---|---|
| Talamanca/Bribri territory | Limón | Indigenous heritage cacao | Cultural tours |
| Puerto Viejo area | Limón | Organic farms, tourism | Many farm tours |
| Sarapiquí | Heredia | Commercial and organic | Accessible farms |
| Turrialba region | Cartago | CATIE research center | Research/education |
| Upala/Los Chiles | Alajuela | Emerging production | Less tourism |
Ecological Role
Forest Agroecology
Shade-Grown Benefits
- Maintains forest canopy structure
- Provides wildlife habitat
- Carbon storage in shade trees
- Reduced erosion on slopes
- Natural pest control
- Pollinator habitat preservation
Wildlife in Cacao Farms
- Monkeys (eat pod pulp)
- Birds (diverse species)
- Midges (essential pollinators)
- Bats (seed dispersal)
- Many beneficial insects
Growing Information
Cultivation Requirements
| Factor | Requirement | Notes |
|---|---|---|
| Climate | Tropical wet | High humidity essential |
| Temperature | 21-32°C (70-90°F) | No frost tolerance |
| Rainfall | 1500-2500mm annually | Well-distributed |
| Soil | Deep, well-drained, fertile | Rich in organic matter |
| Light | 50-70% shade | Understory tree |
| Time to Production | 3-5 years | Full production at 8-10 years |
Interesting Facts
References and Resources
| Resource | Type | Link |
|---|---|---|
| iNaturalist | Observations | https://www.inaturalist.org/taxa/62058-Theobroma-cacao |
| GBIF | Distribution Data | https://www.gbif.org/species/3152559 |
| CATIE | Research Center | https://www.catie.ac.cr/ |
