Trinitario

Trinitario cacao is a fine-flavor cacao variety known for its complex taste, vibrant aroma, and balanced strength. It is a natural hybrid between the delicate Criollo and hardy Forastero cacao types. The pod is typically medium to large, often ridged and colorful, with hues ranging from red and orange to green or purple, depending on the strain.

Inside, the beans are plump and high in fat, with a mix of light to deep purple tones and occasionally even white beans, depending on the genetic leaning. Trinitario beans are prized for producing chocolate with rich, multi-layered flavor profiles—often featuring fruity acidity, nutty undertones, floral notes, and a long, clean finish.

They strike a rare balance between flavor intensity and structural resilience, making them one of the most sought-after cacao types for single-origin and craft chocolate production. Trinitario cacao originated in Trinidad in the 18th century after a disease devastated the island's native Criollo trees.

Surviving trees cross-pollinated naturally with imported Forastero cacao, giving rise to this hybrid variety that now flourishes across the Caribbean, Latin America, and Southeast Asia. It represents about 5–10% of global cacao production, and while genetically diverse, its reputation for quality has made it a cornerstone of the fine chocolate world.