Understanding Cocoa
Trinitario is a cocoa variety born from an unexpected encounter between two worlds: Criollo, the ancient, prized variety known for its finesse, and Forastero, more robust and productive.
This hybridization wasn’t the result of a planned crossing, but of a historical event.
In the late 18th century, a disease outbreak devastated Criollo plantations on the island of Trinidad. To save local cocoa cultivation, Forastero trees were brought in from neighboring Venezuela. Through natural pollination, the two varieties eventually crossbred.
This is how Trinitario emerged, a cocoa with mixed genetics, blending some of Criollo’s aromatic delicacy with the resilience of Forastero.
Long seen as marginal, Trinitario is now recognized as one of the major families of fine flavor cocoa. It is not a single, uniform variety, but rather a wide and diverse group of phenotypes and sensory profiles.
Trinitario can be found in Central America, Venezuela, Asia, and the Caribbean, each terroir giving rise to its own characteristics: more or less acidity, discreet bitterness, tannic structure, floral or fruity notes…
This diversity, both genetic and aromatic, makes Trinitario a valuable resource for quality-driven chocolate makers.
When well-fermented and properly handled, Trinitario can rival the finest cacaos in the world.
Orfève’s Approach
At Orfève, we don’t buy cocoa for its name, but for its potential. Some of the cocoas we work with are Trinitario types. We select them based on their sensory profile, fermentation quality, and traceability. Each batch is processed individually, with tailored settings to bring out the full complexity and richness of its origin.