Dominican Republic / CoEx 2021 Code – 733
ORIGIN
Dominican Republic
NAME OF THE PRODUCERCafin SAS - 43000 Prov. Sánchez Ramírez, Batero, La Cueva
CoEx Sample Code733/21
SAMPLE TYPECommercial No. Magdalena COE 2021
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Elvi Reyes
- E-mail: elvireyesh@gmail.com
- Address: 43000 Prov. Sánchez Ramírez, Batero, La Cueva, Dominican Republic
- Phone: (+1-809) 6692273
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Massimiliano Wax
- E-mail: mdmw@cafindom.com
- Phone: (+1-849) 3155600 /(+1-849) 3155601
- Organization: Cafin SAS
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | amelonado+criollo+curaray+nanay |
| Local name of variety | Cacao blanco |
| Bean size (Bean count/100g) | 119 - Small Beans |
| Moisture content (%) | 8.1 - High Moisture |
| Average bean weight (g) | 0.84 |
| Cacao butter content in cacao mass (%) | 55.5 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 117 |
| Roasting time (minutes) | 24 |
Chocolate flavour profile description
Medium brown colour. Fast mouth melt with chocolate and browned fruit (dark raisin, prune) notes and mild fruit acidity, clear browned fruit persisting along with some yellow fresh fruits. Spice and slight tobacco notes in center. Balanced bitterness and astringency. Chocolate and raisin finish.
Medium brown colour. Fast mouth melt with chocolate and browned fruit (dark raisin, prune) notes and mild fruit acidity, clear browned fruit persisting along with some yellow fresh fruits. Spice and slight tobacco notes in center. Balanced bitterness and astringency. Chocolate and raisin 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: Massimiliano Wax – CAFIN SAS
Video - Meet the producers
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