One of the three main types of cacao beans used to make chocolate, trinitario beans are a cross between criollo and forastero beans. They are cultivated primarily in Central and South America and Indonesia. Trinitario beans produce flavorful, high-fat cocoa. Some are sweet some strongly flavored, while others have an acid edge. The particular flavor characteristics are determined by the soil where the beans are grown. As with the other two main types of cacao beans, trinitario beans have several hybrids and varieties, many of which are named by their places of origin.