Cacao was first introduced to Trinidad in the 16th century by the Spanish. Two hundred years later, the island became
a refuge for cacao breeds when disease and plague devastated plantations in Central and South America. New varieties were created that combined the Amazon sturdiness and the delicate character of the Criollos: the Trinitario. These cacao beans are harvested by small farmers in the area of Tabaquite Village. The beans are produced at the Tabaquite Fermentary.
Tasting notes: Citrus, raisin, cinnamon, woody.
Only avaiable in the E.U. market, for North America purchasing please contact firstname.lastname@example.org.
Allergens: May contain traces of milk and nuts.
Ingredients: Cocoa paste, sugar
Cocoa: 70% minimum.
Energy value 2387kj/575kcal, Fats 41.1g, of which saturated fatty acids 25.5g, Carbohydrates 36.5g, of which sugars 31.3g, Proteins 10.2g, Salt 0.01g.
Trinitario cacao beans are harvested by small farmers in the area of Tabaquite Village. The beans are centrally fermented, dried and bagged at the Tabaquite Fermentary. The operation is owned and operated by Mr. Harryman Chattergoon and his family since 2002.