Peru / CoEx 2021 Code – 482
ORIGIN
Peru
NAME OF THE PRODUCEREfrain Puma Chambi – Agro industrias puma real s.r.l - Jiron Confraternidad U7, Koribeni, La Convencion Echarate, Cusco
CoEx Sample Code482/21
SAMPLE TYPECommercial No. 007-CNCC
GLOBAL REGIONSouth America
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Joel Puma Chambi
- E-mail: infopumatiy@gmail.com
- Address: Jiron Confraternidad U7, Koribeni, La Convencion Echarate, Cusco, Peru
- Phone: (+51) 929639313 /(+51) 935096980
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Joel Puma Champi
- E-mail: infopumatiy@gmail.com
- Phone: (+51) 929639313 /(+51) 935096980
- Organization: PUMATIY
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Criollo |
| Local name of variety | Cacao Chuncho |
| Bean size (Bean count/100g) | 68 - Standard Beans |
| Moisture content (%) | 6.3 - Optimal Moisture |
| Average bean weight (g) | 1.47 |
| Cacao butter content in cacao mass (%) | 59.7 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 117 |
| Roasting time (minutes) | 26 |
Chocolate flavour profile description
Medium brown, golden yellow hue colour. Smooth mouthmelt. Smooth chocolate note blends mild fruit acidity, fresh fruits (citrus, tropical, berry and yellow), mild browned fruit (light raisin), center of green grass and trace earthy, spice (cinnamon, cardamom). Long spice/chocolate finish.
Medium brown, golden yellow hue colour. Smooth mouthmelt. Smooth chocolate note blends mild fruit acidity, fresh fruits (citrus, tropical, berry and yellow), mild browned fruit (light raisin), center of green grass and trace earthy, spice (cinnamon, cardamom). Long spice/chocolate 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: Efrain Puma Chambi – Agro industrias puma real s.r.l
Video - Meet the producers
Latest News
First Cacao of Excellence Core Training in Sensory Evaluation to be Held at the CoEx R&D Lab
The first Cacao of Excellence (CoEx) Core Training in Sensory Evaluation will take place in October 2026 at… [+ more]
Indonesian Researchers Strengthen Capacity Around Cacao Flavour Evaluation and Quality Assessment
As cacao-producing countries increasingly seek to strengthen their own capacity around flavour evaluation, processing innovation and quality… [+ more]