Nicaragua / CoEx 2021 Code – 298
ORIGIN
Nicaragua
NAME OF THE PRODUCERCooperativa Flor de Dalia - Comunidad La Tronca, La Dalia Matagalpa
CoEx Sample Code298/21
SAMPLE TYPECommercial No. eL4fCU
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Wiston Vilchez
- E-mail: gerencia@flordedalia.org
- Address: Comunidad La Tronca , La Dalia, Bocas del Toro, Nicaragua
- Phone: (+505) 85888960 /(+505) 83858042
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Miguel Obando
- E-mail: miguel.obando1@gmail.com
- Phone: (+505) 82397955 /(+505) 85943272
- Organization: INTA - Instituto Nicaraguense de Tecnologia Agropecuaria
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario Acriollado |
| Local name of variety | |
| Bean size (Bean count/100g) | 70 - Standard Beans |
| Moisture content (%) | 6.3 - Optimal Moisture |
| Average bean weight (g) | 1.43 |
| Cacao butter content in cacao mass (%) | 56.7 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 25 |
Chocolate flavour profile description
Intense dark-red colour. Chocolate and spice (cinnamon, pepper) notes appear immediately along with browned fruit and floral earthy and green herbal. Spice becomes more predominant into the aftertaste along with slightly increased bitterness and astringency. Unique.
Intense dark-red colour. Chocolate and spice (cinnamon, pepper) notes appear immediately along with browned fruit and floral earthy and green herbal. Spice becomes more predominant into the aftertaste along with slightly increased bitterness and astringency. Unique.
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: Frank García – Centro de Comunicación y Estudios Sociales (CESOS)
Video - Meet the producers
Latest News
First Cacao of Excellence Core Training in Sensory Evaluation to be Held at the CoEx R&D Lab
The first Cacao of Excellence (CoEx) Core Training in Sensory Evaluation will take place in October 2026 at… [+ more]
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]