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
Latest News
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]
Cacao of Excellence Names 50 Highest-Ranking Cacao Producers in 2025 Global Evaluation
Amsterdam, 20 February 2026 – The Cacao of Excellence programme of the Alliance of Bioversity International and CIAT has concluded its 2025 Edition,… [+ more]
2025 Bronze, Silver and Gold best 50 producers - Central America and the Caribbean
Central America & the Caribbean Announced 20 February 2026 at the Chocoa Trade Fair, Amsterdam The Central America & the Caribbean distinctions… [+ more]