Nicaragua / CoEx 2021 Code – 298
ORIGIN
Nicaragua
NAME OF THE PRODUCERCooperativa Flor de Dalia - Comunidad La Tronca, La Dalia Matagalpa
CoEx Sample Code298/21
SAMPLE TYPECommercial No. eL4fCU
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Wiston Vilchez
- E-mail: gerencia@flordedalia.org
- Address: Comunidad La Tronca , La Dalia, Bocas del Toro, Nicaragua
- Phone: (+505) 85888960 /(+505) 83858042
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Miguel Obando
- E-mail: miguel.obando1@gmail.com
- Phone: (+505) 82397955 /(+505) 85943272
- Organization: INTA - Instituto Nicaraguense de Tecnologia Agropecuaria
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario Acriollado |
| Local name of variety | |
| Bean size (Bean count/100g) | 70 - Standard Beans |
| Moisture content (%) | 6.3 - Optimal Moisture |
| Average bean weight (g) | 1.43 |
| Cacao butter content in cacao mass (%) | 56.7 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 25 |
Chocolate flavour profile description
Intense dark-red colour. Chocolate and spice (cinnamon, pepper) notes appear immediately along with browned fruit and floral earthy and green herbal. Spice becomes more predominant into the aftertaste along with slightly increased bitterness and astringency. Unique.
Intense dark-red colour. Chocolate and spice (cinnamon, pepper) notes appear immediately along with browned fruit and floral earthy and green herbal. Spice becomes more predominant into the aftertaste along with slightly increased bitterness and astringency. Unique.
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: Frank García – Centro de Comunicación y Estudios Sociales (CESOS)
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]