Nigeria / CoEx 2023 Code – 592
Nigeria
NAME OF THE PRODUCEROkongor Obasi
CoEx Sample Code592/23
SAMPLE TYPECommercial No. FQN 83
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Christiana Nyap
- E-mail: christiana.nyap@beyondbeans.org
- Address: Biajua, Boki, Cross River, South South, Nigeria
- Phone: (+234) 7026682665 /(+234) 8127470147
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Festus Olasupo
- E-mail: festusolasupo@gmail.com
- Phone: (+234) 8055275698 /(+234) 8143287703
- Organization: Cocoa Research Institute of Nigeria
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Forastero |
| Local name of variety | TC series and Amazon |
| Bean size (Bean count/100g) | 82 (Standard) |
| Moisture content (%) | 6.3 (Optimal) |
| Average bean weight (g) | 1.22 |
| Cacao butter content in cacao mass (%) | 56.2 |
| Cacao mass fineness (µm) | 14 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 24 |
This chocolate first reveals light acidulated fresh fruits, dark cherries, and low browned fruits. It then evolves towards nuts and coconuts, and finishes with a hint of spices, all resting on a good cacao base. The aftertaste is short. A unique chocolate.
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 /©Okongor Obasi Ojong
Video - Meet the producers
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