A biological variety; a chocolate made from one particular subspecies of beans: Criollo, Forastero, or Trinitario. Borrowed from wine terminology, where it refers to a wine made principally from one variety of grape and carrying the name of that grape, e.g. Cabernet Sauvignon, Chardonnay, Pinot Noir. The term is also used to describe coffee beans and other fruits like peppercorns; another term, cultivar, is used for fruits like avocados and olives.
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