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
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