Ghana / CoEx 2021 Code – 137

ORIGIN
Ghana
NAME OF THE PRODUCERSeth Opoku Yirenkyi - Tetekasum Amanfrom, Suhum, Eastern
CoEx Sample Code137/21
SAMPLE TYPECommercial No. GH01
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Prince Kyei Ofori-Attah
- E-mail: kyeiattah@yahoo.co.uk
- Address: Tetekasum Amanfrom, Suhum, Eastern, Ghana
- Phone: (+233) 243377619
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Stephen Opoku
- E-mail: syopoku@yahoo.co.uk
- Phone: (+233) 244632762 /(+233) 277609900
- Organization: CRIG - Cocoa Research Institute of Ghana
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Forastero |
| Local name of variety | Hybrid (Akokra bedi) |
| Bean size (Bean count/100g) | 88 - Standard Beans |
| Moisture content (%) | 6.4 - Optimal Moisture |
| Average bean weight (g) | 1.14 |
| Cacao butter content in cacao mass (%) | 53.9 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 119 |
| Roasting time (minutes) | 23 |
Chocolate flavour profile description
Dark brown colour. Rich, deep cocoa / chocolate notes emerge early and are sustained to the finish with low bitterness and astringency throughout. Mild fruit acidity with dark fresh fruits and browned fruits (raisin) and spice notes provide a textured floor for the chocolate notes. Clean and bright with harmony and balance and a long, rich aftertaste.
Dark brown colour. Rich, deep cocoa / chocolate notes emerge early and are sustained to the finish with low bitterness and astringency throughout. Mild fruit acidity with dark fresh fruits and browned fruits (raisin) and spice notes provide a textured floor for the chocolate notes. Clean and bright with harmony and balance and a long, rich aftertaste.

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 |
Video - Meet the producers
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