Trinitario

Trinitario emerged in the 18th century on the Caribbean island of Trinidad after local Criollo stocks were supplemented with Forastero plants. The natural cross produced a variety group that combines traits of both parents.

The trees are hardier than Criollo, and the beans more aromatic than many Forastero origins. Trinitario is now grown in many producing countries and is often counted as fine cocoa. Its flavour varies widely depending on origin and processing, ranging from fruity to spicy.