Philippines / CoEx 2021 Code – 386

ORIGIN
Philippines
NAME OF THE PRODUCERChristopher Fadriga - Brgy. Atipuluan, Bago City, Negros Occidental, Region VI
CoEx Sample Code386/21
SAMPLE TYPEExperimental No. P027
GLOBAL REGIONAsia, Pacific & Australia
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Christopher L. Fadriga
- E-mail: chrisfadriga1958@gmail.com
- Address: Brgy. Atipuluan, Bago City, Negros Occidental, Region Vi, Philippines
- Phone: (+63) 9565919071 /(+63) 9459612469
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Armi Garcia
- E-mail: armilopezgarcia@yahoo.com
- Phone: (+63) 9189359196 /(+63) 9322911961
- Organization: Philippine Cacao Council
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Criollo |
| Local name of variety | Heirloom Cacao - Filipino Aromatico |
| Bean size (Bean count/100g) | 102 - Medium Beans |
| Moisture content (%) | 8.8 - High Moisture |
| Average bean weight (g) | 0.98 |
| Cacao butter content in cacao mass (%) | 54.9 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 112 |
| Roasting time (minutes) | 28 |
Chocolate flavour profile description
Medium-light brown colour. Mild, creamy mouth melt with chocolate note blended with sweet caramel, browned fruit (date, dark raisin), and nuts. Low bitterness and astringency. Mild fruit acidity and a complex of fresh fruit notes. Clean, sweet caramel/nut finish. Unique, balanced, harmonious, very mild.
Medium-light brown colour. Mild, creamy mouth melt with chocolate note blended with sweet caramel, browned fruit (date, dark raisin), and nuts. Low bitterness and astringency. Mild fruit acidity and a complex of fresh fruit notes. Clean, sweet caramel/nut finish. Unique, balanced, harmonious, very mild.

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 |
Video - Meet the producers
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