Ghana / CoEx 2021 Code – 199
ORIGIN
Ghana
NAME OF THE PRODUCERCharles Oppong - Amanfrom, Suhum, Eastern
CoEx Sample Code199/21
SAMPLE TYPECommercial No. GH03
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Prince Kyei Ofori-Attah
- E-mail: kyeiattah@yahoo.co.uk
- Address: 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) | 81 - Standard Beans |
| Moisture content (%) | 6.3 - Optimal Moisture |
| Average bean weight (g) | 1.23 |
| Cacao butter content in cacao mass (%) | 55.4 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 24 |
Chocolate flavour profile description
Medium-reddish brown colour. Deep chocolate base notes with balanced bitterness and astringency and a fruit / acetic mild acidity with a unique and complex trace fresh fruit, browned fruit, green-vegetal, dark wood, and spice notes. Long, balanced and complex finish.
Medium-reddish brown colour. Deep chocolate base notes with balanced bitterness and astringency and a fruit / acetic mild acidity with a unique and complex trace fresh fruit, browned fruit, green-vegetal, dark wood, and spice notes. Long, balanced and complex finish.
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: Public Affairs Department – Ghana Cocoa Board
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]