Colombia / CoEx 2021 Code – 347
ORIGIN
Colombia
NAME OF THE PRODUCERAlex Antonio Ayala Aleman - Vereda Bijagual, Valencia, , Córdoba
CoEx Sample Code347/21
SAMPLE TYPECommercial No. FEDE006
GLOBAL REGIONSouth America
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Alex Antonio Ayala
- E-mail: ramonjoya@yahoo.com
- Address: Vereda Bijagual, Valencia, Cordoba, Colombia
- Phone: (+57) 3126158697
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Ramon Jose Ayala Aleman
- E-mail: unidad_movil2@fedecacao.com.co
- Phone: (+57) 3215637108
- Organization: Fedecacao - Federación Nacional de Cacaoteros
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | Roble - Caoba |
| Bean size (Bean count/100g) | 75 - Standard Beans |
| Moisture content (%) | 6.6 - Medium Moisture |
| Average bean weight (g) | 1.33 |
| Cacao butter content in cacao mass (%) | 57.8 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 23 |
Chocolate flavour profile description
Dark brown colour. Mild fruit acidity with blend of fruits. Browned and dried fruits present. Moderate floral dried green herbs. Light wood and trace resin notes with trace spice and nut notes. Mild caramel. Balanced, clear, unique, and mild overall.
Dark brown colour. Mild fruit acidity with blend of fruits. Browned and dried fruits present. Moderate floral dried green herbs. Light wood and trace resin notes with trace spice and nut notes. Mild caramel. Balanced, clear, unique, and mild overall.
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: Ramón Ayala – Fedecacao
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]
First Seguine Cacao Auction Confirms Premium Value for Recognised Quality and Flavour
First Seguine Cacao Auction Confirms Premium Value for Recognised Quality and Flavour Amsterdam, 20 February 2026 - The inaugural Seguine Cacao… [+ more]