Trinitario (‘native to Trinidad’) is part of the diverse mix of cacaos on Hispaniola. In fact, Trinidad itself is home to a diverse mix of cacaos some of which were introduced as early as the 16th century by the Spanish. Because of their natural remoteness, islands always harbour their own special bio, and thus cacao diversity.

The main ingredient of white chocolate is cacao butter. But while a growing count of chocolate companies show a degree of concern about the origin of the cocoa solids they buy, most ignore the question of cacao butter, because it moves through a different supply chain. After reconnaissance trips to Yuna region and collaborating with cacao butter processors in Amsterdam, our current organic cacao butter is traceable, but not fully to our satisfaction. As always full of beans we are working on an industry upgrade in this respect. Stay tuned!