Venezuela / CoEx 2023 Code – 192
Venezuela
NAME OF THE PRODUCERKattah Bohórquez
CoEx Sample Code192/23
SAMPLE TYPECommercial No. Apu-27-Ve
GLOBAL REGIONSouth America
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Jonatan Said Kattah Borhorquez
- E-mail: kattahjose@gmail.com
- Address: Sector Tres Esquinas, Comunidad Puerta Redonda, Parroquia Urdaneta, Municipio Paéz, Estado Apure, Venezuela
- Phone: (+58) 4129270567
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Geovanny Silva
- E-mail: silvageovannyingucv@gmail.com /greisymar30@gmail.com /kattahjose@gmail.com
- Phone: (+58) 4123112577 /(+58) 4162906413 /(+58) 4129270567
- Organization: Corporación del Cacao Venezolano
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Criollo |
| Local name of variety | Brisas del Sarare |
| Bean size (Bean count/100g) | 54 (Standard) |
| Moisture content (%) | 6.5 (Medium) |
| Average bean weight (g) | 1.85 |
| Cacao butter content in cacao mass (%) | 52 |
| Cacao mass fineness (µm) | 14 |
| Roasting temp (°C) | 110 |
| Roasting time (minutes) | 30 |
This chocolate starts with balanced moderate cacao, medium-low bitterness, and slightly elevated pleasant astringency. Low acidity follows harmoniously with browned and tropical fruits. Later, astringency returns, accompanied by nut skins, woodiness, subtle spices, and caramel. The finish is clean, featuring a long-lasting combination of sweet cacao and nutty astringency.
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 Comunidad Vuelta Redondo /©Jonathan Kattah Bohorquez
Video - Meet the producers
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