The origin of Trinitario cacao is unclear, although it is generally considered to be of hybrid origin. Legend recounts that it first came into existence on the Island of Trinidad, after a hurricane nearly completely destroyed the local Criollo crops in 1727.
Trinitario cacao is the product of crossing, which first occurred in Trinidad, between the Criollo (“native”) cacao, originally introduced by the Spanish colonists into the island in the 16th or early 17th century, and Forastero (“exotic”) cacao that was later brought in from Venezuela after a “blast”, in 1727, destroyed the original Criollo plantings.
Fine/flavor cocoa producing countries endeavor to ensure that their planting material remains largely Criollo, Trinitario or Nacional etc. to protect their flavor reputations or brands.
Trinitario beans while not as rare as criollo still only make up less than 10% of the total cacao production. The trinitario grows in pods that turn red or orange when mature. It gets its hardiness, resistance to disease and high yield from the forastero and its complex, flavorful aroma from the criollo.
It is also characterized by a full cocoa flavor with pleasant ancillary flavors such as molasses, liquorice, caramel and raisin, and is simply described as fruity.
They can now be found in all the countries where Criollo cocoa was once grown: Mexico, the Caribbean islands, Colombia, Venezuela, and in parts of Southeast Asia.
Trinitario cocoa
