Puerto Rico / CoEx 2023 Code – 632
Puerto Rico
NAME OF THE PRODUCERHacienda Terruño JS
CoEx Sample Code632/23
SAMPLE TYPEExperimental No. Sample 3
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Jorge Morales
- E-mail: jmoral180163@gmail.com
- Address: Rd. 802 km 5.5 Int., Naranjito, Puerto Rico
- Phone: (+1-787) 2105768
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Jorge Morales
- E-mail: jmoral180163@gmail.com
- Phone: (+1-787) 2105768
- Organization: Hacienda Terruño JS
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | TARS |
| Bean size (Bean count/100g) | 70 (Standard) |
| Moisture content (%) | 7.0 (Medium) |
| Average bean weight (g) | 1.43 |
| Cacao butter content in cacao mass (%) | 57.3 |
| Cacao mass fineness (µm) | 12 |
| Roasting temp (°C) | 110 |
| Roasting time (minutes) | 27 |
This chocolate offers a lingering creamy chocolate tone with clear nut and nut skin notes intensifying throughout. Green vegetal notes and subtle wood are present. The middle includes undertones of browned fruits and light floral hints. The finish reveals a moderate astringency and bitterness, lingering on the long-lasting chocolate note.
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 Hacienda Cacaotera Terruños J/S /©Jorge Morales Berrios
Video - Meet the producers
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