Cameroon / CoEx 2021 Code – 596
Cameroon
NAME OF THE PRODUCERMartin Kamdjeu – Coopérative COOP CA EXPLADI - Didipe, Nkondjock, Nkam, Littoral
CoEx Sample Code596/21
SAMPLE TYPECommercial No. CMR-05
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Martin Kamdjeu
- E-mail: martinkamdjeu89@gmail.com
- Address: Didipe, Nkondjock, Nkam, Littoral, Cameroon
- Phone: (+237) 678274750 /(+237) 699817166
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Alain Pierre Binam Bi Ngos
- E-mail: binambingos@yahoo.fr
- Phone: (+237) 677727949
- Organization: CICC
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Forastero |
| Local name of variety | Tout venant |
| Bean size (Bean count/100g) | 88 - Standard Beans |
| Moisture content (%) | 6.5 - Medium Moisture |
| Average bean weight (g) | 1.14 |
| Cacao butter content in cacao mass (%) | 57.6 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 120 |
| Roasting time (minutes) | 25 |
Clear chocolate aroma with direct chocolate flavour emerging quickly. Low and balanced bitterness and astringency. Overall smooth profile with lower levels of brown fruit (dates) and dried fruits and a clear dark wood background note. Flavour is smooth with a harmony and balance.
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: Martin Kamdjeu – Coopérative COOP CA EXPLADI
Video - Meet the producers
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