The Trinitario range

Single origins and blends produced with the most precious cacao from Peru, Colombia, Ecuador, Tanzania, Madagascar and Venezuela

The Trinitario range stems from the search for top quality cacao, in a collection dedicated to the Trinitario cacao selected by Domori experts and grown in Peru, Colombia, Venezuela, Ecuador, Tanzania and Madagascar.

The aromatic fusion of these prized local varieties go to create the 70%, 80%, 90% and 100% blends, a new product for all cacao lovers who want to taste a product with a perfect balance of aromas.

From July, the range with its new packaging is available to purchase in preview online ( An unmissable opportunity for collectors and lovers of this fine variety, who will get to taste the blends and single origins in a completely new graphic packaging. 

A collection dedicated to a precious cacao: Trinitario

Produced with Trinitario cacao, which gives the name to the range, the bars stand out for their unique flavour and aroma. The name of the collection was chosen to introduce a type of cacao that is not yet well known, with an ancient history and high quality: Trinitario, a fine cacao that currently represents around 8% of the global harvest. It descends from a hybrid of Criollo, from which it has acquired its aromatic and sensorial features, and Forastero, known for its vigour and high yields. According to legend, the name came from the island of Trinidad, where it was first created following the extinction of Criollo and the introduction of Forastero by Brazilian friars.

The collection

Trinitario 70%, 80%, 90% and 100% blends

The best Trinitario cacao varieties, carefully selected by Domori experts, declined in four exclusive blends: the aromas of the raw ingredients meet to create chocolate varieties with a perfect balance of aromas.

The packs, designed by RobilantAssociati, have an essential, geometric and rigorous style, expressing Domori's "science of cacao", composed of a perfect alchemy between aroma, roundedness, purity and persistance of flavour. The new range includes:

  • 70% Trinitario dark chocolate, characterised by a round, delicate aromatic profile with pleasant notes of dates, cereal and cream
  • 80% Trinitario dark chocolate, characterised by a clean, decisive flavour with notes of citrus fruit and white flowers
  • 90% Trinitario dark chocolate, characterised by an explosive note of dried fruit that, after a few seconds, gives way to the more delicate flavours of fresh fruit and flowers
  • 100% Trinitario dark chocolate, pure cocoa mass with notes of dried fruit, caramel, honey and toast. The most intense sensory experience, the richest variety of aromatic flavours; pure, uncompromising passion.

The Single Origins

The organoleptic differences between each single origin are reflected in the differences between the five geographic areas: Peru, Madagascar, Colombia, Venezuela and Tanzania.

In the design by RobilantAssociati, beautifully illustrated typical animals from each area describe the origin of the bars and the features of the land they come from.

  • PERU (Apurimac)

A delicate freshness and a discreet acidity enrich the sensory profile of this chocolate from inland Peru, cultivated in the land enclosed by the Rivers Ucayali and Marañon. It was along the Rio Ucayali that Europeans first came into contact with South American cacao, and it is in the land enclosed by Peru's generous watercourses that cacao's wildest origins lie: these could be the lands where all the existing species of Theobroma, the cacao plant, began.

The Peru Single Origin carries the flavour of social redemption: the Trinitario cacao selected by Domori is sourced from the Sumaqao cooperative plantations, which groups together small, local, marginalised farmers who have managed to create a living by cultivating cacao in three main areas, Vrae, Ayacucho and San Martin.  

"Working together, protecting the environment and biodiversity thanks to principles of honesty and cooperation, we can change the lives of the farmers": this is the vision that led the Sumaqao cooperative to set up the MINK TARPUY Development Association to improve the quality of life of small farmers, promoting the development of their technical, social and business potential.

Type of cultivation: Trinitario

Country and region of origin: Peru, with two main geographical locations - the valleys of the Rivers Ucayali and Marañon, tributaries of the Amazon. Production takes place in 5 regions: VRAE, Ayacucho, Cuzco, Junin, Ucayali and San Martin. 

Tasting notes: Very delicate with discreet acidity and a fresh flavour that makes it a highly sought-after protagonist in haute patisserie and cocktails.

  • COLOMBIA (Teyuna)

Colombia has "soft ground" capable of producing complex and delicate cacaos with an ancient past: before the earthquake that hit and destroyed the city of San Faustino, a national centre of trade, Colombian cacao equalled Venezuelan cacao. Today, the relics of that ancient cacao are extremely rare, and production has mainly moved towards the valleys of Santander, extending as far as the northern coastline.

Characterised by a rare sweetness and fine flavour, with notes of dried fruit and honey, Domori has contributed to preserving Colombia Trinitario thanks to our collaboration with the Colombian cooperative Asoprolan, which has been tasked by the local Colombian authorities with managing the land to help farmers switch to cultivating cacao instead of cocaine.   

Type of cultivation: Selection of Colombian Trinitario cacao clones

Country and region of origin: Colombia, with several production areas: the valleys of Santander, around San Vincente de Chucuri, running as far as Santa Marta on the north coast. Inland, along the banks of the Rio Caquetà and to the southern tip of the country, on the border with Ecuador.    

Tasting notes: Rare sweetness and finesse, with notes of cashew nuts and a honey after-taste.

  •  TANZANIA (Morogoro)

Although the Theobroma plant's natural habitat is the rainforest, with its drier plateaus and mountain chains with variable rain cycles, Tanzania has succeeded in welcoming cacao, which is now cultivated in vast areas of the country. Today, production mainly takes place in the Morogoro region, south of Mbeya, in the Rungwe and Kyela districts, creating an Amazon hybrid in which the strong notes of Criollo stand out. These lend the chocolate a decisive character. On the palate, Morogoro has a slight astringency, a pleasant bitterness and generally light body and weight. 

With plenty of potential for development, the government has introduced measures to create a national development strategy for cacao, which has aromatic profiles that are definitely worth exploring. Quality, traceability and transparency are the strong points of Olam, the agri-food company that works in 70 countries, and its subsidiary Olam Cocoa.

Type of cultivation: Trinitario clones

Country and region of origin: Tanzania, limited to the Morogoro area in the south of the country.  

Tasting notes: immediate notes of cacao

  • MADAGASCAR (Sambirano)

The cacao that we can taste today from the Sambirano region is a hybrid descending from the famous "Old Red" with varieties originating in Java, with the addition of Trinitario and Forastero present in the territory from 1950 onwards. In recent years, producers have worked to relaunch the aromatic potential of this cacao, that was relatively little known until the early 2000s. Cacao from the Sambirano region is a hybrid that offers very pleasant fruity and acidic notes.

Type of cultivation: Hybrid of Criollo and Trinitario cacao.   

Country and region of origin: Madagascar, western region, in the Sambirano valley. 

Tasting notes: Intense fragrance with aromatic notes of berries, cashew nuts, pepper and cinnamon, accompanied by a pleasant acidity. Sweet and rounded, great persistence.

  • VENEZUELA (Sur Del Lago)

We are in Venezuela, the world capital of high quality cacao. Here, too, hybridisation has taken place over the centuries, but the aromatic profile of Venezuelan cacao leaves no room for doubt: here, among the notes of fruit and nuts, the aftertaste of chocolate reigns supreme. Here, every valley from Chuao to Cuyagua has its own reputation and heritage, in a genetic labyrinth strongly marked by Criollo. 

The deserts and spectacular dunes in the Falcon area, the great lakes and the peaks of the Andes forge an unequalled aromatic complexity. In these lands, in the state of Sucre, in 2000 Domori set up a partnership with the historic Franceschi family from the Hacienda San Josè, which has been working in the territory since 1830. This collaboration allowed us to select the hybrids that make up Sur del Lago cacao, from the plantations surrounding Lake Maracaibo.

Type of cultivation: Trinitario

Country and region of origin: Venezuelan states of Merida, Trujillo, Tachira and Zulia, south of Lake Maracaibo.

Tasting notes: Delicate and very fresh aroma with notes of almonds and coffee. Low acidity and astringency, fine, pronounced elegance and great persistance.



Bars 25 g, € 3.50
Bars 50 g, € 5.00

On sale at

About Domori


Domori was founded in 1997 from the creative mind of Gianluca Franzoni, out of his passion for nature, gastronomy, and cacao. In 1993, after studying economics, he went to Venezuela where the magic of cacao captivated him. He decided to build a framework for repositioning fine cacao on the market. Domori chocolate is an extraordinary experience, a unique sensory “tale” without compromise. Its story is told through first-time records that are true revolutions in the world of cacao.

Domori was the first company in the world to use only fine cacao in production.

The first to recover the biodiversity of the aromatic cacao variety Criollo.

The first to make chocolate with Criollo cacao.

The first to make a 100% cacao chocolate bar.

The first to rediscover and use the ancient and simple method of making chocolate with just cacao paste and sugar.

The first to create a Chocolate Tasting Code to discover the infinite nuances of cacao.

Every phase of Domori’s production is studied to conserve the aromatic notes naturally present in the beans of the best selected varieties. It is only in doing so that Domori chocolate maintains the natural and original essence of the cacao intact.

Via Pinerolo 72-74
10060 None (Torino)