Brazil / CoEx 2021 Code – 798
ORIGIN
Brazil
NAME OF THE PRODUCERAngélica Maria Tavares Lima Fernandes - Pov. Banco do Pedro, Ilhéus, Bahia, Northeast
CoEx Sample Code798/21
SAMPLE TYPECommercial No. 1784
GLOBAL REGIONSouth America
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Verusa Matos
- E-mail: verusa.matos@hotmail.com
- Address: Pov. Banco do Pedro, Uruçuca, Bahia, Northeast, Brazil
- Phone: (+55) 73999833883
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Neyde Alice Bello Marques Pereira
- E-mail: nalice.bello@gmail.com
- Phone: (+55) 73991327174
- Organization: CEPLAC
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | FL 89 |
| Bean size (Bean count/100g) | 108 - Medium Beans |
| Moisture content (%) | 6.3 - Optimal Moisture |
| Average bean weight (g) | 0.93 |
| Cacao butter content in cacao mass (%) | 51.6 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 120 |
| Roasting time (minutes) | 20 |
Chocolate flavour profile description
Dark brown colour. Chocolate note builds with mild bitterness and velvety astringency. Blends mild fruit acidity, mild citrus and yellow fruits, dried-browned fruit (light raisin) note. Floral appears in center taste (green grass and floral flowers-jasmine). Finishes with mild wood and trace spice. Unique, balanced.
Dark brown colour. Chocolate note builds with mild bitterness and velvety astringency. Blends mild fruit acidity, mild citrus and yellow fruits, dried-browned fruit (light raisin) note. Floral appears in center taste (green grass and floral flowers-jasmine). Finishes with mild wood and trace spice. Unique, 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: João Dias Tavares Bisneto
Video - Meet the producers
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