There are two main types of cocoa powder: natural cocoa powder and Dutch-processed (alkalized) cocoa powder. 1. Natural Cocoa Powder: Natural cocoa powder tends to be lighter in color and has a more acidic taste. It's often used in recipes that require baking soda as leavening. 2. Dutch-Process Cocoa Powder: This variety undergoes treatment which neutralizes its acidity. It is darker in color, smoother, and has a mellower, more chocolatey flavor. It's commonly used in recipes that involve baking powder as the leavening agent. 3. There's also a range of specialty cocoa powders, such as black cocoa powder, which has an extremely deep, almost black color and an intense flavor.