Puerto Rico / CoEx 2021 Code – 212
ORIGIN
Puerto Rico
NAME OF THE PRODUCERJosé Martínez-Cruzado - PR-119, Km 64.7, Bo. Montoso, Montoso, Maricao
CoEx Sample Code212/21
SAMPLE TYPECommercial No. 6
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: José A. Martínez Cruzado
- E-mail: jamc2861@gmail.com
- Address: Pr-119, Km 64.7, Bo. Montoso, Maricao, Puerto Rico
- Phone: (+1-939) 2483606 /(+1-787) 6524138 /(+1-787) 5197314
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Fernando Martínez-Torres
- E-mail: fernan.martinez.2@gmail.com
- Phone: (+1-787) 5197314 /(+1-787) 6524138
- Organization: Hacienda Aceitunas
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | TARS-14, TARS-23, TARS-27, TARS-30 & SPA-10 |
| Bean size (Bean count/100g) | 116 - Small Beans |
| Moisture content (%) | 6.7 - Medium Moisture |
| Average bean weight (g) | 0.86 |
| Cacao butter content in cacao mass (%) | 57 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 120 |
| Roasting time (minutes) | 20 |
Chocolate flavour profile description
Rich, dark brown colour. Soft, smooth melt. Complex mélange of chocolate, browned fruit (date), floral herbal and earthy, dark, slightly resinous wood, spice notes (pepper, cardamom), with a balanced bitterness and astringency. Long finish of the chocolate blend. Balanced.
Rich, dark brown colour. Soft, smooth melt. Complex mélange of chocolate, browned fruit (date), floral herbal and earthy, dark, slightly resinous wood, spice notes (pepper, cardamom), with a balanced bitterness and astringency. Long finish of the chocolate blend. 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: Fernando A Martínez Torres – Hacienda Aceitunas
Video - Meet the producers
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