Taiwan / CoEx 2023 Code – 535
Taiwan
NAME OF THE PRODUCERHsi Hsien Lai
CoEx Sample Code535/23
SAMPLE TYPECommercial No. T010
GLOBAL REGIONAsia & the Pacific
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Hsi Hsien Lai
- E-mail: wugawan.cc@gmail.com
- Address: Niu Jiao Wan Area, Wanluan Township, Pingtung County, Taiwan
- Phone: (+886) 963410020
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Yueh Jung Tseng
- E-mail: amandat1234@gmail.com /ticcacocoa@gmail.com
- Phone: (+886) 975870765 /(+886) 938802019
- Organization: Taiwan Cocoa & Chocalate Industry Association
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | Trinitario |
| Bean size (Bean count/100g) | 81 (Standard) |
| Moisture content (%) | 7.2 (Medium) |
| Average bean weight (g) | 1.23 |
| Cacao butter content in cacao mass (%) | 57 |
| Cacao mass fineness (µm) | 14 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 27 |
This chocolate begins with a burst of acidity featuring tropical fresh fruit notes (maracuja), on otherwise balanced core. The development unfolds with dried apricots, accompanied by a complex mix of floral, vegetal, nutty, spicy, and woody undertones. Its smooth texture reveals hints of caramel and panela. A unique chocolate experience.
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 Wugawan Coffee & Chocolate Farm /©His Hsien Lai
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]