Bolivia / CoEx 2021 Code – 451
ORIGIN
Bolivia
NAME OF THE PRODUCERARCASY (Asociacion de Recolectores de Cacao Silvestre Yuracare) - Comunidad Santa Anita - Santa Anita, Yuracaré, D8/Cochabamba, TCO - Yuracaré
CoEx Sample Code451/21
SAMPLE TYPECommercial No. M04-B85-BO-CBBA-TCO-Y-SA
GLOBAL REGIONSouth America
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Eduardo Tamo Muiva
- E-mail: cacaosilvestrearcasy2021@gmail.com
- Address: Santa Anita, Yuracaré, D8/Cochabamba, TCO - Yuracaré, Bolivia
- Phone: (+591) 71434874
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Gimena Marca Mamani
- E-mail: gimena_mar183@hotmail.com
- Phone: (+591) 76941488
- Organization: ARCASY
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Cacao silvestre |
| Local name of variety | cacao silvestre |
| Bean size (Bean count/100g) | 146 - Very Small Beans |
| Moisture content (%) | 6.4 - Optimal Moisture |
| Average bean weight (g) | 0.68 |
| Cacao butter content in cacao mass (%) | 58.8 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 120 |
| Roasting time (minutes) | 15 |
Chocolate flavour profile description
Dark brown colour. Smooth mouth melt. Early fruit acidity combines with chocolate note along with trace fresh tropical fruit notes (berries, banana). Center taste is brown fruits (raisin, dates) with green herbal and earthy with a mild spice and trace nut character. Very balanced.
Dark brown colour. Smooth mouth melt. Early fruit acidity combines with chocolate note along with trace fresh tropical fruit notes (berries, banana). Center taste is brown fruits (raisin, dates) with green herbal and earthy with a mild spice and trace nut character. Very balanced.
Chocolate Recipe
| % Cacao nibs | 61 |
| % Deodorised Cacao Butter | 5 |
| % Sugar | 33.65 |
| % Soya lecithin | 0.35 |
| % Total Cacao | 66 |
| Ratio Cacao Mass (nibs) / sugar | 1.81 |
| Chocolate fineness (µm, +/- 1) | 14 - 18 |
Photo Gallery
Credit: Gimena Marca Mamani – ARCASY
Video - Meet the producers
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