El Salvador / CoEx 2023 Code – 885
El Salvador
NAME OF THE PRODUCERCristiani Burkard S.A. de C.V. – Finca Las Vegas
CoEx Sample Code885/23
SAMPLE TYPECommercial No. IVCOEX018
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Luis Cristiani
- E-mail: luiscristiani@cristianiburkard.com
- Address: Nuevo Tepetitán, Tepetitán, San Vicente, Región Central del país, El Salvador
- Phone: (+503) 787406259 /(+503) 77363320 /(+503) 77974139
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Patricia López
- E-mail: patricia.esquivel@centa.gob.sv /patyesquive@gmail.com /jairo.andrade@crs.org
- Phone: (+503) 77974139 /(+503) 77363320 /(+503) 77362879
- Organization: CENTA El Salvador
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | Trinitario |
| Bean size (Bean count/100g) | 73 (Standard) |
| Moisture content (%) | 6.0 (Optimal) |
| Average bean weight (g) | 1.37 |
| Cacao butter content in cacao mass (%) | 54.1 |
| Cacao mass fineness (µm) | 14 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 24 |
The moderate yet present fruity acidity of this complex chocolate builds up on a good cacao base. Fresh fruits like citrus and white fruits dominate a background of wood, brown fruit, and light nut skins. A velvety astringency rises at the end to complete the aftertaste.
Chocolate Recipe
| % Cacao nibs | 63 |
| % Deodorised Cacao Butter | 7 |
| % Sugar | 30 |
| % Total Cacao | 70 |
| Ratio Cacao Mass (nibs) / sugar | 2.10 |
| Chocolate fineness (µm, +/- 1) | 16 |
Photo Gallery
Credit: 2023 Finca Las Vegas-Alianza Cacao y CENTA /©Comité Nacional de Cacao de Excelencia
Video - Meet the producers
Latest News
Discover the 2025 Gold, Silver and Bronze winners at Chocoa 2026!
Celebrate and honour exceptional cacao producers at the Cacao of Excellence Awards celebration. Where In-person during the Chocoa Trade Fair… [+ more]
Scaling Quality and Sustainability in Caquetá, Colombia - Update
Following the calibration of Caquetá’s first local sensory analysis panel in May 2025 by Cacao of Excelence Programme Manager Julien Simonis, the… [+ more]
Training opportunities at the Cacao of Excellence R&D Laboratory and Training Centre in Perugia
The Cacao of Excellence R&D Laboratory and Training Centre in Perugia is opening a training opportunity for professionals active in the cacao sector.… [+ more]