Sourcing Insight Woatome Co-op logo surrounded by cocoa beans, neem leaves, black seeds, and a red cup with a stirrer.

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  • 🍫 Trinitario Cocoa: Quick Facts Chocolatiers Will Value

    • Hybrid Variety: Trinitario is a natural hybrid of Criollo and Forastero, combining the finesse of Criollo with the robustness of Forastero.

    • Flavor Profile: Offers a complex, nuanced flavor—notes of fruit, spice, floral undertones, and mild acidity.

    • Rarity & Prestige: Represents only about 10–12% of global cocoa production, making it a premium choice.

    • Fermentation Compatibility: Responds well to careful fermentation, enhancing its aromatic potential and depth.

    • Bean Structure: Typically plumper than Criollo, with better disease resistance and yield.

    • Fine Cocoa Classification: Recognized by the ICCO (International Cocoa Organization) as a fine flavor cocoa variety.

    • Preferred by Artisans: Widely chosen by craft chocolatiers and high-end chocolate makers for single-origin bars and couverture.

  • 🌍 Cameroon’s Role in Trinitario Cocoa Production

    • Niche Production Area: While Cameroon is mostly known for bulk Forastero, it produces Trinitario in select regions, especially in Southwest and Central Cameroon.

    • Climatic Advantage: The volcanic soils and humid rainforest climate of Cameroon enhance Trinitario’s flavor development.

    • Sustainable Practices Rising: Smallholder farms are increasingly adopting organic and fair trade certifications.

    • Potential for Premium Export: Cameroonian Trinitario is less exploited globally, presenting opportunity for boutique chocolatiers seeking unique origins.

    • Local Fermentation Hubs: Cooperatives and initiatives are helping improve post-harvest processes, like fermentation and drying, essential for flavor preservation.

    • Government & NGO Support: There is growing investment in promoting value-added cocoa exports, including fine flavor beans like Trinitario.

  • 10,000 MT FULL CASH FLOW

  • ORIGIN : CAMEROON

    COLOR: REDISH

    GRAIN: BULKY NOT FLAT

    TEXTURE : FINE COCOA BEAN RED COLOR

    FERMENTATION: 5-6 DAYS

    LIFESPAN: 3 YEARS IF WELL PRESERVED