Trinitario cacao is a highly sought-after variety renowned for its exceptional quality, distinct flavour profile, and unique genetic characteristics. It represents a natural hybridisation between two primary cacao types; Criollo and Forastero — combining the superior flavor qualities of Criollo with the robust growing characteristics and disease resistance of Forastero.

Unlike the Criollo, which is highly susceptible to disease and parasites, the Trinitario draws from its Forastero ancestry a much more interesting agronomic potential: it is robust, resistant and offers good yields. This characteristic partly explains the predominance of Trinitario cocoa in cocoa plantations around the world.

Trinitario in Papua New Guinea
Papua New Guinea’s rich volcanic soil and ideal tropical climate contribute to the exceptional quality of Trinitario beans grown in the region. Additionally, small-scale cultivation practices ensure these plantations can operate for generations to come.

Origins and History
Trinitario cacao first emerged on the island of Trinidad in the 18th century following a catastrophic loss of local Criollo cacao trees due to a natural disaster.

To rejuvenate the cacao industry, farmers introduced robust Forastero varieties, leading to cross-pollination with the remaining Criollo trees. This deliberate cultivation resulted in the Trinitario hybrid, renowned for its resilience and rich, balanced flavor.

Its unique combination of hardiness and superior taste quickly garnered favor among chocolate makers and growers worldwide.

Global Impact of Choosing Trinitario Cacao
With global demand for cacao steadily increasing, it's important to consider the environmental and social impacts of its production.

While mass-produced Forastero beans often contribute significantly to deforestation and ecological degradation in the Americas, and rare Criollo beans are valued for their exceptional quality but delicate nature and limited availability, Trinitario beans offer an ideal balance.

Grown sustainably on environmentally-conscious plantations in the Pacific region, Trinitario cacao combines excellent flavor and quality with resilient farming practices that actively support biodiversity and local community development.

By choosing our fair trade and organic Trinitario cacao, you're not only enjoying premium beans with a rich, nuanced flavor profile, but you're also positively impacting the environment and directly empowering farming communities.

It's an easy, delicious way to ensure your cacao consumption is ethically responsible and planet-friendly.

Flavor and Aroma
Universally, a delicate balance between intense, subtle and pure, each region producing Trinitario cacao will have a slightly different flavour profile.

Trinitario beans overall have balanced yet complex flavour that is mild enough to enjoy without sweetener. Your pallet will adapt quickly to this bean, with its fruity yet creamy and mildly acidic taste.

Cultivation and Sustainability
Due to their resilience, Trinitario cacao trees thrive in diverse climates and regions with tropical and volcanic soil conditions, such as those found in Papua New Guinea.

These trees produce medium to high yields and are more resistant to pests and disease than Criollo, making them a practical and sustainable choice for growers.

These beans are organicly farmed using sustainable, traditional methods which means, these beans are grown with LOVE.

The ceremonial potential of Trinatario cacao is just as potent as any Criollo cacao (in our opinion).

Criollo cacao is often marketed it is the only true ceremonial cacao because of its origin, history and superior quality, but we (respectfully) disagree.

For a start, ceremony is about sacred intention and connection to something greater than ourselves. It is not a history lesson, it is a sacred experience.

Trinatario cacao has an equally beautiful story to its rare and potent Criollo ancestor, from its taste and nutritional benefit to the way it connects people with one another, and to our collective Mother, nature.

Koko in Samoan Ceremonial Life
For a bit of historical context in the Pacific though, a relevant example of cacao in ceremony in the Pacific can be found in Samoa. Cacao has been an integral part of Samoan culture and diet since its introduction in the late 19th century, featuring prominently in traditional beverages like 'Koko Samoa' and in significant cultural ceremonies.

One notable example is the preparation and sharing of Koko Samoa, a traditional hot cacao beverage. This drink is often served during important gatherings such as weddings and funerals, symbolising unity and respect. The process of making Koko Samoa—from roasting and grinding the beans to brewing the beverage—is carried out with care and intention, reflecting the communal values and hospitality central to Samoan society. ​

Our Beliefs
We believe that ceremony is rooted in intention. Our intention is to collaborate transparently with farmers and partners to bring this superfood to our Pacific community. We pay fairly, expressing gratitude generiously, and operate with unwavering integrity from the ground up. Above all, we are committed to continual improvement in the way we operate in this world at every opportunity.

Nutritional Profile
Trinitario cacao beans typically exhibit high concentrations of antioxidants, polyphenols, and essential minerals, including:

Essential minerals:
Iron, magnesium, zinc, copper, chromium, potassium, manganese, calcium, selenium.

Antioxidants: 
Catechin, epicatechin, quercetin and kaempferol.

Epicatechin, Catechin, Quercetin and Kaempferol:
Epicatechin and catechin are specific types of flavanols known for their antioxidant activity and potential benefits for brain health and cognition. Quercetin is known for its potential to support heart health by lowering blood pressure and cholesterol, improving insulin sensitivity and blood sugar control, and helping with allergy relief. Additionally, quercetin may contribute to healthy respiratory function, neurological function, and immune system support. Kaempferol is known for its potential health benefits, including antioxidant, anti-inflammatory, and anticancer properties.

3 bioactive & euphoric compounds:
Theobromine, Anandamide & Phenylethylamine (PEA), as well as Monoamine Oxidase Inhibitors (MAOI’s) to extend the release of feel good chemicals.

Low in caffeine:
Contains approximately 1.9mg/g; a 20g serve contains roughly the same amount of caffeine as a strong cup of tea.

Contains trace amounts of vitamins:
A, E, K1, B1, B2, B3, B5, B6 and B9.