Criollo cacao is the finest and rarest variety, known for its delicate, complex flavor with minimal bitterness. It originated in Central America and was the type first encountered by Europeans. Forastero (C) is the most common but has a stronger, less refined taste. Amelonado (A) is a Forastero subtype. Trinitario (D) is a hybrid of Criollo and Forastero, created in Trinidad after disease wiped out the Criollo trees.