El Salvador / CoEx 2021 Code – 239
ORIGIN
El Salvador
NAME OF THE PRODUCERAsociación Cooperativa de Producción Agropecuaria “Barra Ciega de R.L” - Caserio Barra Ciega, Canton Tonala, Sonsonate, Occidental
CoEx Sample Code239/21
SAMPLE TYPECommercial No. IIICOEX027
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: José Roberto Campos
- E-mail: cooperativa.barraciega@gmail.com
- Address: Caserio Barra Ciega, Canton Tonala, Sonsonate, Occidental, El Salvador
- Phone: (+503) 76957673
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Jairo Andrade
- E-mail: jairo.andrade@crs.org
- Phone: (+503) 22076954 /(+503) 77363320
- Organization: CRS
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | |
| Bean size (Bean count/100g) | 97 - Standard Beans |
| Moisture content (%) | 6.3 - Optimal Moisture |
| Average bean weight (g) | 1.03 |
| Cacao butter content in cacao mass (%) | 54.4 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 120 |
| Roasting time (minutes) | 21 |
Chocolate flavour profile description
Medium-light brown colour. Chocolate note blended with fruit acidity, browned fruit-dark raisin notes, and fresh fruits (berry, citrus-lemon, currant, tropical). Center note is spicy with pepper and cinnamon. Bright, balanced, complex. Finish is spicy. Slight acidic chocolate.
Medium-light brown colour. Chocolate note blended with fruit acidity, browned fruit-dark raisin notes, and fresh fruits (berry, citrus-lemon, currant, tropical). Center note is spicy with pepper and cinnamon. Bright, balanced, complex. Finish is spicy. Slight acidic chocolate.
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: Darío Martínez – CRS Alianza Cacao El Salvador
Video - Meet the producers
Latest News
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]
Cacao of Excellence Names 50 Highest-Ranking Cacao Producers in 2025 Global Evaluation
Amsterdam, 20 February 2026 – The Cacao of Excellence programme of the Alliance of Bioversity International and CIAT has concluded its 2025 Edition,… [+ more]
2025 Bronze, Silver and Gold best 50 producers - Central America and the Caribbean
Central America & the Caribbean Announced 20 February 2026 at the Chocoa Trade Fair, Amsterdam The Central America & the Caribbean distinctions… [+ more]