Togo / CoEx 2023 Code – 577
Togo
NAME OF THE PRODUCERSCOOPS IKPA - Komi Aziaguey
CoEx Sample Code577/23
SAMPLE TYPECommercial No. CoEx-TG-2023N0054
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Ayédjo Kokou Kouyawo
- E-mail: aayedjo@gmail.com /danminodji@gmail.com
- Address: Itimogo, Wawa, Plateaux-Ouest, Togo
- Phone: (+228) 90265781 /(+228) 98879799 /(+228) 91923242
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) | 85 (Standard) |
| Moisture content (%) | 6.2 (Optimal) |
| Average bean weight (g) | 1.18 |
| Cacao butter content in cacao mass (%) | 54.5 |
| Cacao mass fineness (µm) | 14 |
| Roasting temp (°C) | 119 |
| Roasting time (minutes) | 24 |
This chocolate features a deep, long-lasting cacao/chocolate base with a sweet caramel undertone and nuts. Low spices (tobacco) and woody notes characterise the middle, while the finish reveals herbal/mushroom back notes alongside lingering low core attributes.
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 SCOOPS IKPA /©Aziaguey Komi
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]