Uganda / CoEx 2021 Code – 527
ORIGIN
Uganda
NAME OF THE PRODUCERGideon Katuramu Sibugyo - Bundibugyo, Bundibugyo District, Buganikire
CoEx Sample Code527/21
SAMPLE TYPEExperimental No. UGA-002
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Julius Muhunde
- E-mail: julius.muhunde@olamnet.com
- Address: Bundibugyo, Buganikire, Uganda
- Phone: (+256) 784067771
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Julius Katabarwa
- E-mail: julius.katabarwa@olamnet.com
- Phone: (+256) 779499947
- Organization: Olam Uganda Limited
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | Mixed |
| Bean size (Bean count/100g) | 88 - Standard Beans |
| Moisture content (%) | 6.1 - Optimal Moisture |
| Average bean weight (g) | 1.14 |
| Cacao butter content in cacao mass (%) | 60.1 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 117 |
| Roasting time (minutes) | 22 |
Chocolate flavour profile description
Medium brown colour with creamy mouthfeel. Flavour is bright with moderate chocolate note mixed with fresh fruit acids and a range of fresh fruit notes. Clear browned fruit (raisin) note in the center taste along with some herbal and earthy notes. Medium bitterness and astringency.
Medium brown colour with creamy mouthfeel. Flavour is bright with moderate chocolate note mixed with fresh fruit acids and a range of fresh fruit notes. Clear browned fruit (raisin) note in the center taste along with some herbal and earthy notes. Medium bitterness and astringency.
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: Gideon Katuramu Sibugyo
Video - Meet the producers
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