Ecuador / CoEx 2021 Code – 557
ORIGIN
Ecuador
NAME OF THE PRODUCERHacienda San José - Jorge Cecilio Marún Ramirez - Via Febres Cordero Km 9.5, Babahoyo, Mata de Cacao, Costa
CoEx Sample Code557/21
SAMPLE TYPECommercial No. CEEC 217
GLOBAL REGIONSouth America
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Juan Francisco Touma Cozzarelli
- E-mail: jtouma@chocolatesanjose.com.ec
- Address: Via Febres Cordero Km 9.5, Babahoyo, Mata de Cacao, Costa, Ecuador
- Phone: (+593) 967323065
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Juan Francisco Touma Cozzarelli
- E-mail: jtouma@chocolatesanjose.com.ec
- Phone: (+593) 967323065 /(+593) 999488563
- Organization: PONGARBEL S.A.
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Híbrido |
| Local name of variety | CCN-51 |
| Bean size (Bean count/100g) | 74 - Standard Beans |
| Moisture content (%) | 6.4 - Optimal Moisture |
| Average bean weight (g) | 1.35 |
| Cacao butter content in cacao mass (%) | 51.6 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 116 |
| Roasting time (minutes) | 25 |
Chocolate flavour profile description
Dark brown-burgundy hue colour. Chocolate note runs deep in character and blends mild fruit acidity, fresh dark fruits, mild browned (date) notes. Center develops floral green grassy, mild earthy and floral flowers. Astringency is velvety. Complex, unique, but balanced.
Dark brown-burgundy hue colour. Chocolate note runs deep in character and blends mild fruit acidity, fresh dark fruits, mild browned (date) notes. Center develops floral green grassy, mild earthy and floral flowers. Astringency is velvety. Complex, unique, but balanced.
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: Maria Jose Marun – PONGARBEL S.A.
Video - Meet the producers
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