Togo / CoEx 2023 Code – 365
Togo
NAME OF THE PRODUCERKossi Guezere
CoEx Sample Code365/23
SAMPLE TYPECommercial No. CoEx-TG-2023N0058
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Ayédjo Kokou Kouyawo
- E-mail: aayedjo@gmail.com
- Address: Dentey Kopé, Wawa, Plateaux-Ouest, Togo
- Phone: (+228) 90265781 /(+228) 91656041 /(+228) 99820336
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Enselme Gouthon
- E-mail: ccfcctogo@gmail.com /genselme@yahoo.fr /celestinesokpor@gmail.com
- Phone: (+228) 22270945 /(+228) 90040329 /(+228) 91445800
- Organization: Comité de Coordination pour les Filières Café et Cacao (CCFCC)
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Forastero |
| Local name of variety | Agric (Hybride) |
| Bean size (Bean count/100g) | 96 (Standard) |
| Moisture content (%) | 6.3 (Optimal) |
| Average bean weight (g) | 1.04 |
| Cacao butter content in cacao mass (%) | 55.2 |
| Cacao mass fineness (µm) | 12 |
| Roasting temp (°C) | 120 |
| Roasting time (minutes) | 21 |
This harmonious chocolate features a robust cacao base with balanced moderate astringency and bitterness. It pairs low acidity with fresh dark cherries and browned fruits, and clear notes of low nuts, nut skins, wood, and green vegetal elements. The short aftertaste is clean and centered on cacao and light wood.
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 /©Guezere Kossi
Video - Meet the producers
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