Dominican Republic / CoEx 2021 Code – 477
ORIGIN
Dominican Republic
NAME OF THE PRODUCERSpecialty Cocoa Nuñez – COOPCANOR - San Francisco de Macoris, Provincia Duarte, Cibao
CoEx Sample Code477/21
SAMPLE TYPECommercial No. COOPCANOR
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Juvenal Nuñez
- E-mail: mvargascoopcanor@gmail.com
- Address: San Francisco de Macoris, Provincia Duarte, Cibao, Dominican Republic
- Phone: (+1-809) 2904220
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Melvin Vargas
- E-mail: mvargascoopcanor@gmail.com
- Phone: (+1-809) 2549950 /(+1-809) 2904555
- Organization: COOPCANOR
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | |
| Bean size (Bean count/100g) | 64 - Standard Beans |
| Moisture content (%) | 6.6 - Medium Moisture |
| Average bean weight (g) | 1.56 |
| Cacao butter content in cacao mass (%) | 56.4 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 117 |
| Roasting time (minutes) | 24 |
Chocolate flavour profile description
Dark colour, reddish hues. Melts easily, smoothly. Flavour is a blend of chocolate notes and browned fruits (dates, raisins, dried plums), gentle fruit acidity and fresh fruits (plum dark fruit, yellow fruit, trace tropical) with a balanced and low bitterness and astringency. Long finish.
Dark colour, reddish hues. Melts easily, smoothly. Flavour is a blend of chocolate notes and browned fruits (dates, raisins, dried plums), gentle fruit acidity and fresh fruits (plum dark fruit, yellow fruit, trace tropical) with a balanced and low bitterness and astringency. Long finish.
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: Melvin Vargas – Speciality Cocoa Nunez
Video - Meet the producers
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