Togo / CoEx 2021 Code – 125
Togo
NAME OF THE PRODUCERKodjo Etsonu - Dedomé-Ferme, Amlamé, Amou, Plateaux
CoEx Sample Code125/21
SAMPLE TYPECommercial No. N° 0003-2021-UTCC-TG
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Agosseme Kodjo
- E-mail: agosseme26@gmail.com
- Address: Dedomé-Ferme, Amlamé, Amou, Plateaux, Togo
- Phone: (+228) 91374094 /(+228) 98930914
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Madjoulba Batocfetou
- E-mail: robbato2000@yahoo.fr
- Phone: (+228) 90030587 /(+228) 90033035 /(+228) 92493635
- Organization: Unité Technique Café Cacao
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Forastero |
| Local name of variety | Hybride |
| Bean size (Bean count/100g) | 76 - Standard Beans |
| Moisture content (%) | 6.1 - Optimal Moisture |
| Average bean weight (g) | 1.32 |
| Cacao butter content in cacao mass (%) | 55.7 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 121 |
| Roasting time (minutes) | 24 |
Medium brown with reddish hues. Chocolate note emerges gradually with a fruit acidity that shows citrus, berry, and tropical fruit notes with a hint of browned fruit like a sweet jam. Center taste has a hint of herbal and floral flowers that persists into the aftertaste.
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: NAHM-TCHOUGLI Dambantiéni – Unité Technique Café Cacao
Video - Meet the producers
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