Why is trinitario cacao used in high-quality dark chocolate?

Trinitario cacao is a hybrid variety resulting from the crossbreeding of forastero and criollo cacao trees. It is highly valued in the production of high-quality dark chocolate because it produces a particularly flavourful bean.1

While forastero varieties are the most common in commercial production and criollo varieties are often too susceptible to disease for widespread cultivation, the trinitario hybrid successfully combines desirable traits to achieve its superior culinary profile.1