This is a young Trinitario cacao plant (Theobroma cacao) measuring approximately 6 to 8 inches in height. It produces pods with striking purple/violet coloration, making it not only highly productive but also visually distinctive. The Trinitario variety is considered one of the world’s finest cacao types, prized for its aromatic complexity, balanced flavor, and genetic resilience.

Trinitario cacao is a natural hybrid between Criollo and Forastero, combining the best qualities of both. From Criollo, it inherits floral aromas, fruity notes, and refined chocolate flavor, while from Forastero, it gains strength, higher yields, and better disease resistance. For this reason, it is widely cultivated for premium and gourmet chocolate production.

Sensory Profile

• Flavor: Fruity sweetness, hints of honey, light wood, intense cocoa, with subtle notes of oak, nuts, or dried fruits depending on terroir.
• Aroma: Floral, rich, and persistent, with complex layers highly valued in fine chocolate.
• Beans: Less bitter than Forastero, more robust than Criollo—perfect balance for craft chocolate makers.

Growth and Cultivation

• Time to production: Begins flowering and fruiting 3 to 5 years after planting under proper care.
• Tree size: Can reach 3 to 8 meters when mature, depending on spacing, soil fertility, and climate.
• Climate: Best grown in humid tropical regions with temperatures between 20–30 °C (68–86 °F).
• Soil: Prefers deep, well-drained soils rich in organic matter, slightly acidic (pH 6–7).
• Light requirements: Partial shade when young; tolerates more sunlight as it matures, but still benefits from some canopy protection.
• Watering: Requires consistent moisture, without prolonged flooding or drought stress.

Production Potential

Each mature tree can produce 20–50 pods per year, with proper pruning, fertilization, and shade management. The Trinitario cacao beans are internationally recognized for their fine aroma and flavor complexity, making them highly sought after by gourmet chocolate producers.

Additional Notes

The cacao tree is known globally under different names such as cacao, cocoa tree, cacaoyer, and cacaueiro, reflecting its universal importance in agriculture and culture. This particular variety—with purple/violet pods—is an excellent choice for those looking to cultivate cacao for personal use, small farms, or artisanal chocolate businesses.

📦 Each plant is carefully packaged to protect its roots and ensure safe arrival, ready to be transplanted into your garden or plantation.