Togo / CoEx 2023 Code – 627
Togo
NAME OF THE PRODUCERETSONENYO - Komla Yebo
CoEx Sample Code627/23
SAMPLE TYPECommercial No. CoEx-TG-2023N0013
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Komla Yebo
- E-mail: komlyebo17@gmail.com
- Address: Tove ati, Kpalime, Kloto, Plateaux-Ouest, Togo
- Phone: (+228) 90357042
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 |
| Bean size (Bean count/100g) | 82 (Standard) |
| Moisture content (%) | 6.5 (Medium) |
| Average bean weight (g) | 1.22 |
| Cacao butter content in cacao mass (%) | 55 |
| Cacao mass fineness (µm) | 14 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 24 |
This unique and complex chocolate starts with a moderately creamy cacao. Rapidly a fresh acidity appears, with fresh berries and citrus, and browned fruits like dried apricots. This combination is underscored by light and dark wood. The finale is back to cacao, with moderate and balanced astringency and bitterness.
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 ETSONENYO /©Yebo Komla
Video - Meet the producers
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