The first documented appearance of cacao in Samoa occurred in 1883, when German planters initially introduced the Criollo subspecies and the later Forastero subspecies. These Forastero plants were planted in amongst the original Criollo plantations, to replace the significant number of Criollo plants that had failed to survive.  The hybridised offspring of those original Criollo and Amelonado plants produced a quality of bean that was known in the cocoa trade as “Samoan Trinitario”, locally referred to as “Koko Samoa”. It is that cocoa which has the fine flavour and characteristics that was responsible for Samoan cocoa achieving a premium price over bulk cocoa. Cacao is high in Magnesium and other nutrients and in its raw, uncooked form, is considered a superfood. The nutrient dense volcanic soil of Samoa add to that rich tapestry of nutrients making Koko Samoa a premium product your body will love.