Mexico / CoEx 2021 Code – 642
ORIGIN
Mexico
NAME OF THE PRODUCERJosé María Pascacio Muñoz - Carretera Cacahoatán-Carrillo Puerto, Km 1.5, Barrio Benito Juarez - La Rioja, Cacahoatán, Soconusco
CoEx Sample Code642/21
SAMPLE TYPECommercial No. 916
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: José María Pascacio Muños
- E-mail: insoconusco@gmail.com
- Address: Carretera Cacahoatán-Carrillo Puerto, Km 1.5, Barrio Benito Juarez-La Rioja, Cacahoatán, Soconusco, Mexico
- Phone: (+52) 9621531530 /(+52) 9621202408
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Joseé María Pascacio Muñoz
- E-mail: insoconusco@gmail.com
- Phone: (+52) 9621531530 /(+52) 96721202408
- Organization: Finca La Rioja / Invernaderos Del Soconusco
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Criollo |
| Local name of variety | PORCELANA BLANCA LA RIOJA |
| Bean size (Bean count/100g) | 62 - Standard Beans |
| Moisture content (%) | 5.8 - Low Moisture |
| Average bean weight (g) | 1.61 |
| Cacao butter content in cacao mass (%) | 59.3 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 109 |
| Roasting time (minutes) | 25 |
Chocolate flavour profile description
Very light in colour—like a dark milk chocolate. Soft, creamy mouthfeel. Mild, unique, complex flavour with low chocolate note, balanced low bitterness and velvety astringency, blended nut and caramel notes, fruit acidity with complex mix of fresh fruits and date, white raisin dried fruits, smooth rich aftertaste.
Very light in colour—like a dark milk chocolate. Soft, creamy mouthfeel. Mild, unique, complex flavour with low chocolate note, balanced low bitterness and velvety astringency, blended nut and caramel notes, fruit acidity with complex mix of fresh fruits and date, white raisin dried fruits, smooth 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 |
Photo Gallery
Credit: José María Pascacio Muñoz
Video - Meet the producers
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