Many groups these days make claims of having 100% pure criollo cacao. Criollo (pronounced cree-oh-yo) is one of three main categories of cacao genetics. It’s known for having the smoothest flavor, and is also believed to have the best effect for ceremonial use. However these claims are usually not backed up by evidence. Cacao genetics are not separated by tree or even by pod. A single cacao pod can contain seeds (aka “cacao beans”) of different genotypes. A former USDA advisor told us that genetic testing for crops is not very available to the public since it's extremely expensive. It's possible to look for differences in visual appearance in the seeds, which can give a sense of the percentage of criollo genetics in a field of cacao trees, but that's labor intensive and not an exact science. What we can say is that Guatemalan ceremonial cacao is typically considered to be criollo-dominant. We also believe that Guatemalan cacao was not a big part of international cacao trade that began in the late 15th century. Therefore it hasn't been subject to as much hybridization as cacao from South America or the Caribbean. The cacao we sell would be more accurately thought of as heirloom cacao.