Panama / CoEx 2021 Code – 954
ORIGIN
Panama
NAME OF THE PRODUCERMeivis Ortiz y productoras asociadas - Ojo de Agua, Almirante, Bocas del Toro
CoEx Sample Code954/21
SAMPLE TYPECommercial No. CEL 1220-02
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Meivis Ortiz
- E-mail: mayameicacao@gmail.com
- Address: Ojo De Agua, Almirante, Bocas del Toro, Panama
- Phone: (+507) 65927626
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Meivis Ortiz
- E-mail: mayameicacao@gmail.com
- Phone: (+507) 65927626
- Organization: Mayamei Cacao
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | |
| Bean size (Bean count/100g) | 72 - Standard Beans |
| Moisture content (%) | 5.8 - Low Moisture |
| Average bean weight (g) | 1.39 |
| Cacao butter content in cacao mass (%) | 59.3 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 23 |
Chocolate flavour profile description
Medium dark brown colour. Soft, smooth mouth melt with early chocolate note blended with fruit acid and trace acetic (balsamic), browned fruit is prune-like and accompanied by bitterness and astringency (banana fresh fruit notes). Some floral herbal and flowers in the center taste.
Medium dark brown colour. Soft, smooth mouth melt with early chocolate note blended with fruit acid and trace acetic (balsamic), browned fruit is prune-like and accompanied by bitterness and astringency (banana fresh fruit notes). Some floral herbal and flowers in the center taste.
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: Meivis Ortiz – Social Cacao Corp
Video - Meet the producers
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