Considered the world’s most valuable cocoa, with an annual purity content exceeding 90% that represents less than 0.001% of the global harvest. Criollo beans are distinguished by their fresh, white or pinkish cotyledons, a trait derived from their low content of polyphenols such as epicatechin, procyanidins, and anthocyanins. This gives the chocolate a cinnamon color, an extremely low astringency, and a remarkable roundness. Aromatically, Criollo is characterized by notes of dried fruit, jam, milk cream, and bread fragrance.