Trinidadian

Trinidad and Tobago's coffee industry has a unique connection to its cocoa production, with many farms cultivating both crops side by side, leading to interesting flavor crossovers in both products.

Trinidad and Tobago coffee, grown in the lush Northern Range, offers a unique Caribbean flavor profile. The islands' rich volcanic soil and tropical climate contribute to a cup that's both bold and nuanced. While not as widely known as other Caribbean coffees, Trinidadian and Tobagonian beans are gaining recognition for their distinctive character, blending notes of cocoa and tropical fruits with a smooth, full-bodied experience.

History

Coffee cultivation in Trinidad and Tobago dates back to the 18th century when it was introduced by French settlers. Initially, it thrived alongside cocoa production. However, the industry faced challenges in the 20th century due to economic shifts and natural disasters. In recent years, there's been a resurgence of interest in local coffee production, with efforts to revitalize the industry and showcase the unique qualities of Trinidadian and Tobagonian coffee on the global stage.

Trinidadian

PRINT RECIPE PIN RECIPE WRITE A REVIEW

Accidity:

Medium

Body:

Full

Country:

Trinidad and Tobago

Climate:

Tropical maritime climate with high humidity and rainfall

Cupping Score:

82.5

Region:

Northern Range

Soil Type:

Volcanic loam with high mineral content

Typical Altitude:

300 - 900m

Annual Production:

200 metric tons

Export Volume:

50 metric tons

Market Share:

Trinidad and Tobago coffee represents a small but growing niche in the specialty coffee market, with potential for increased visibility and demand.

Local Coffee Customs

In Trinidad and Tobago, coffee is often enjoyed with traditional breakfast foods like sada roti or bake. Many locals prefer their coffee strong and sweet, sometimes flavored with local spices like nutmeg or cinnamon.

Economic Impact

While not a major export, coffee production provides income for small-scale farmers and contributes to agricultural diversity. The growing interest in local coffee is also boosting agritourism, creating new economic opportunities in rural areas.

Awards

Caribbean Fine Cocoa and Coffee Excellence Award (2019)

Brewing Methods

French Press
Espresso
Cold Brew

Certifications

Rainforest Alliance (limited farms)
Organic (select producers)

Common Varieties

Robusta
Typica
Bourbon

Flavor Profile

Cocoa
Tropical fruits
Nutty

Popular Brands & Roasters

Lopinot Valley Coffee
Trinidad Coffee Company
Cocobel Chocolate and Coffee

Tourism & Culture

Coffee tourism in Trinidad and Tobago is an emerging experience. Visitors can explore small-scale coffee farms in the Northern Range, participate in harvest activities, and enjoy cupping sessions featuring local beans. Some estates offer guided tours showcasing the entire coffee production process, from cultivation to roasting.

Future Outlook

The future of Trinidad and Tobago's coffee industry looks promising, with increasing focus on specialty coffee production. Efforts are being made to improve quality, expand cultivation, and promote the unique characteristics of the islands' coffee. As global interest in diverse coffee origins grows, Trinidadian and Tobagonian coffee is poised to gain more recognition in the specialty coffee market.

Roast Recommendations

Medium
Medium-Dark

Sustainability Practices

Shade-grown cultivation
Organic farming initiatives

Traditional Preparation Methods

Turkish-style brewing
Cold brew with local rum

Typical Harvest Season

October - December

Typical Processing Methods

Washed
Natural
Pulped Natural

Trinidad and Tobago's coffee industry has a unique connection to its cocoa production, with many farms cultivating both crops side by side, leading to interesting flavor crossovers in both products.