Please note that the below prices are subject to final confirmation and basis in-store Amsterdam. The minimum cost of loading including one pallet is 100 EUR. Therefore we advise you to buy a minimum of 8 bags (max. per pallet). We are happy to organise transport to your warehouse if you choose so in your order.

Trinidad & Tobago Tabaquite

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Product Details

Region and Country

Tabaquite Village, Trinidad island, Trinidad & Tobago


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. The introduced varieties were interbred to produce a strain presenting the sturdiness of Amazon varieties 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 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%. The beans are polished with brooms to give them a Polishing improves external appearance of the beans and it is suggested that polishing protects the beans from fungal infestation during storage.


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


Net weight68 kg

Central America & The Caribean


Trinidad & Tobago


Tabaquite Village, Trinidad island


500gr Sample, 68kg Bags

Centrally fermented


Cocoa type


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