Papua New Guinea / CoEx 2021 Code – 644
ORIGIN
Papua New Guinea
NAME OF THE PRODUCERJeffery Banaga - Kopure Village, Oro Bay, Popondeta, Ijivitari District, Momase Region
CoEx Sample Code644/21
SAMPLE TYPECommercial No. PNG-04
GLOBAL REGIONAsia, Pacific & Australia
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Naithel Wartovo
- E-mail: naithelwartovo20@gmail.com
- Address: Kopure Village, Oro Bay, Popondeta, Ijivitari District, Momase Region, Papua New Guinea
- Phone: (+675) 9829083 /(+675) 72848880
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Francis Kenny
- E-mail: kennyfrancis003@gmail.com
- Phone: (+675) 72399914 /(+675) 72848880 /(+675) 71448484
- Organization: Cocoa Board of Papua New Guinea
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | Hybrids |
| Bean size (Bean count/100g) | 86 - Standard Beans |
| Moisture content (%) | 6.1 - Optimal Moisture |
| Average bean weight (g) | 1.16 |
| Cacao butter content in cacao mass (%) | 55.4 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 119 |
| Roasting time (minutes) | 20 |
Chocolate flavour profile description
Rich dark colour. Flavour emerges gradually with a moderate cocoa and browned, fermented/cooked fruit note. Center taste displays earthy/mushroom and mild herbal notes. Spice notes present along with an umami character. Bitterness and astringency are present in the aftertaste.
Rich dark colour. Flavour emerges gradually with a moderate cocoa and browned, fermented/cooked fruit note. Center taste displays earthy/mushroom and mild herbal notes. Spice notes present along with an umami character. Bitterness and astringency are present in the 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: Jeffery Banaga
Video - Meet the producers
Latest News
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]
Cacao of Excellence Names 50 Highest-Ranking Cacao Producers in 2025 Global Evaluation
Amsterdam, 20 February 2026 – The Cacao of Excellence programme of the Alliance of Bioversity International and CIAT has concluded its 2025 Edition,… [+ more]
2025 Bronze, Silver and Gold best 50 producers - Central America and the Caribbean
Central America & the Caribbean Announced 20 February 2026 at the Chocoa Trade Fair, Amsterdam The Central America & the Caribbean distinctions… [+ more]