The new designations are an attempt to better the traditional “criollo, forastero, trinitario” types. I believe Bryan’s forastero is an amelonado, ask him about the trinitario. Also, can you post the picture here?
Different varieties of cacao each have their own name, which is what Bryan will give you. Bryan is quite good with keeping track of his many varieties, but remember that these are seedlings and may be slightly different genetically to the mother tree.
The truth is that these new designations attempt to classify cacao better in regards to genetics, and where they’re from. Amelonado is pretty much equal to forastero, it’s some other varieties that didn’t “fit” in the classic scheme.
The new cacao naming scheme is really just a better explanations of the “forastero” varieties, which are basically “genetically pure” and original cacao varieties. Previously, criollo just means white beans and forastero is purple beans, but both being “original” cacao. The newer varieties split forastero into sub-groups.
A link to an explanation:
https://sweets.seriouseats.com/2008/10/cacao-by-any-other-name-does-it-taste-just-as.htmlTrinitario mainly remains the same: some kind of hybrid. Specific variety names are used with most modern cacao.
In my opinion, the new sub groups are okay and better than just having forastero (technically nacional is a type of forastero), but still imperfect. Especially with criollo varieties, how can one put fine Porcelanas and some red, rough skinned criollo together? Especially considering some South American criollos compared to Mexican criollos.
The only way to really differentiate between cacaos is with specific cultivar names.