Cameroon / CoEx 2021 Code – 596
ORIGIN
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 |
Chocolate flavour profile description
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
Latest News
Indonesian Researchers Strengthen Capacity Around Cacao Flavour Evaluation and Quality Assessment
As cacao-producing countries increasingly seek to strengthen their own capacity around flavour evaluation, processing innovation and quality… [+ more]
What NPR’s feature reveals about the future of cacao quality
NPR recently featured the work of Cacao of Excellence in a story exploring one of the central challenges facing the cacao sector today: while cacao… [+ more]