Cocoa and Coffee Tasting

Last night I attended an "Exotic Evening of Cocoa and Coffee Tasting".  This was an event hosted by the Ministry of Tourism to raise awareness of the cocoa and coffee produced by a North Coast village called Brasso Seco.  I had originally expected the evening to feature different types of coffees and cocoas, but the display certainly did not disappoint.

Brasso Seco has been producing some of the finest cocoa for years.  Trinidad is actually home to some of the most delectable and feverishly sought after cocoa produce in the world.  Our cocoa industry, after many years suffering from disease and neglect, is finally on the rebound and the folks at Brasso Seco are doing their part to revive a very profitable and worthwhile trade.

Coffee production, on the other hand, is still relatively new.  Although there are plans to start cultivating Arabica beans soon, right now production is focused exclusively on Robusta beans. Roasting is still a relatively new endeavour as well and the producers have yet to start exploring varying roasting methods and specifications.  The preferred roast level seems to be medium dark but there were no 'burnt' or 'over roasted' notes detectable in the cup.  In fact, the coffee itself was quite full-bodied and flavourful with obvious chocolate notes and a smooth finish.

I'm looking forward to the further development of this fledging industry.  Hopefully the Arabica beans really aren't too far behind!