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Papua New Guinea AROB / CoEx 2021 Code – 211

ORIGIN

Papua New Guinea AROB

NAME OF THE PRODUCER

Autonomous Bougainville Government - Department of Primary Industries (ABG - DPI) - Kubu Research Station - DPI/ACIAR Project, C/O-ABG-DPI, P.O Box 322, Buka Town, North Bougainville, PNG Autonomous Region of Bougainville

CoEx Sample Code

211/21

SAMPLE TYPE

Experimental No. Sample C

GLOBAL REGION

Asia, Pacific & Australia

Contacts

CONTACT DETAILS OF PRODUCER
  • Contact: James Butubu
  • E-mail: butubu@yahoo.com.au
  • Address: Dpi/Aciar Projject,C/O-Abg-Dpi, P.O Box 322, Buka Town, North Bougainville, PNG Autonomous Region of Bougainville, Papua New Guinea AROB
  • Phone: (+675) 72722185
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
  • Contact: James Butubu
  • E-mail: butubu@yahoo.com.au
  • Phone: (+675) 72722185
  • Organization: Autonomous Bougainville Government Department of Primary Industries (ABG DPI)

BEAN CHARACTERISTICS

Dominating genetic origin (according to the producer)Trinitario
Local name of varietyHybrid
Bean size (Bean count/100g)72 - Standard Beans
Moisture content (%)6.7 - Medium Moisture
Average bean weight (g)1.39
Cacao butter content in cacao mass (%)53.1
Cacao mass fineness (µm)14 - 18
Roasting temp (°C)118
Roasting time (minutes)26
Chocolate flavour profile description

Medium brown colour. Cooked fruit aroma. Smooth mouth melt with chocolate/cooked fruit notes dominant in the flavour with mild caramel and trace nut notes. Center taste presents mild herbal, earthy, and woody notes. Low bitterness and astringency throughout. Complex and harmonious with a long finish.

Chocolate Recipe

% Cacao nibs61
% Deodorised Cacao Butter5
% Sugar33.65
% Soya lecithin 0.35
% Total Cacao66
Ratio Cacao Mass (nibs) / sugar 1.81
Chocolate fineness (µm, +/- 1)14 - 18

Photo Gallery

Credit: James Butubu – ABG Department of Primary Industry

Video - Meet the producers

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