Trinidad & Tobago Tabaquite
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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)
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 weight||68 kg|
Central America & The Caribean
Trinidad & Tobago
Tabaquite Village, Trinidad island
500gr Sample, 68kg Bags