China / CoEx 2021 Code – 315
ORIGIN
China
NAME OF THE PRODUCERZhong Chu - Hainan Xingke Tropical Crops Engineering Technology Co. LTD - Dalu Town, Qionghai, Hainan
CoEx Sample Code315/21
SAMPLE TYPEExperimental No. ZYP-6-8
GLOBAL REGIONAsia, Pacific & Australia
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Chu Zhong
- E-mail: cz809@163.com
- Address: Dalu Town, Qionghai, Hainan, China
- Phone: (+86) 13876138459
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Xiaowei Qin
- E-mail: qin_xiaowei@163.com
- Phone: (+86) 18889513862
- Organization: Spice and Beverage Research Institute, CATAS
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Forastero |
| Local name of variety | ZYP-6-8 |
| Bean size (Bean count/100g) | 73 - Standard Beans |
| Moisture content (%) | 5.6 - Low Moisture |
| Average bean weight (g) | 1.37 |
| Cacao butter content in cacao mass (%) | 51.5 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 114 |
| Roasting time (minutes) | 28 |
Chocolate flavour profile description
Medium light brown colour with slight yellow hues. Bright immediate fruit acidity and fresh fruit notes (berry, red currant, citrus, pineapple) and sweet caramel / panela notes define this unique sample. Chocolate note is mild and in the background. Mild spice joins the lingering finish with a blended complexity.
Medium light brown colour with slight yellow hues. Bright immediate fruit acidity and fresh fruit notes (berry, red currant, citrus, pineapple) and sweet caramel / panela notes define this unique sample. Chocolate note is mild and in the background. Mild spice joins the lingering finish with a blended complexity.
Chocolate Recipe
| % Cacao nibs | 61 |
| % Deodorised Cacao Butter | 5 |
| % Sugar | 33.65 |
| % Soya lecithin | 0.35 |
| % Total Cacao | 66 |
| Ratio Cacao Mass (nibs) / sugar | 1.81 |
| Chocolate fineness (µm, +/- 1) | 14 - 18 |
Photo Gallery
Credit: Zhong Chu – Hainan Xingke Tropical Crops Engineering Technology Co. LTD
Video - Meet the producers
Latest News
Indonesian Researchers Strengthen Capacity Around Cacao Flavour Evaluation and Quality Assessment
As cacao-producing countries increasingly seek to strengthen their own capacity around flavour evaluation, processing innovation and quality… [+ more]
What NPR’s feature reveals about the future of cacao quality
NPR recently featured the work of Cacao of Excellence in a story exploring one of the central challenges facing the cacao sector today: while cacao… [+ more]
First Seguine Cacao Auction Confirms Premium Value for Recognised Quality and Flavour
First Seguine Cacao Auction Confirms Premium Value for Recognised Quality and Flavour Amsterdam, 20 February 2026 - The inaugural Seguine Cacao… [+ more]