Trinidad & Tobago Tabaquite


Prices upon request

Product description

Trinidad is intrinsically linked to cacao. The product of cacao hybridization which took place on the island in the 18th century was named after Trinidad. The traditional classification is still the most widely used to this day. Trinidad is also home to the Cocoa Research Centre of the University of the West Indies where ground breaking research has been conducted for decades on genetics, flavour profiling, quality, post harvesting processes and cocoa processing, among other topics. The CRC experts provide regular trainings to professionals and farmers around the world. It also manages one of the world’s most diverse collections of cacao germplasm: the International Cocoa Genebank.

Net weight 68 kg
Weight N/A

Central America & The Caribbean


Trinidad & Tobago


Tabaquite Village, Trinidad island


500gr Sample, 68kg Bags

Cocoa type


Region and Country

Tabaquite Village, Trinidad island, Trinidad & Tobago


These 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.


December – March (main crop) April – November (mid-crop)


Trinitarian hybrids

Post Harvesting Process

Fermentation takes place during 7 to 8 days in tiered wooden boxes. Drying is done with mechanical driers to reach a humidity level of 6.5-7%.


Medium body; strong chocolate base with notes of citrus, raisins, cinnamon and a woodsy finish.

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