Guatemala / CoEx 2023 Code – 588
Guatemala
NAME OF THE PRODUCERKampura S.A.
CoEx Sample Code588/23
SAMPLE TYPECommercial No. KAMPURASA
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Rodrigo Sevilla
- E-mail: rodrigo.sevilla@grupokampura.com
- Address: km. 305.5 Carretera a Petén, Caqui Creek, Livingston, Izabal, Guatemala
- Phone: (+502) 30184546
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Rodrigo Sevilla
- E-mail: rodrigo.sevilla@grupokampura.com
- Phone: (+502) 30184546
- Organization: Kampura
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | Trinitario |
| Bean size (Bean count/100g) | 60 (Standard) |
| Moisture content (%) | 6.2 (Optimal) |
| Average bean weight (g) | 1.67 |
| Cacao butter content in cacao mass (%) | 55.6 |
| Cacao mass fineness (µm) | 14 |
| Roasting temp (°C) | 109 |
| Roasting time (minutes) | 26 |
This balanced chocolate begins on a sweet chocolatey note, followed by a light acidity, fresh grapefruit, berries and some tropical fruits, and low raisins. Vegetal and floral notes, medium bitterness and a slightly higher astringency develop later, with hints of nuts and dark and light wood, forming a very harmonious finish.
Chocolate Recipe
| % Cacao nibs | 63 |
| % Deodorised Cacao Butter | 7 |
| % Sugar | 30 |
| % Total Cacao | 70 |
| Ratio Cacao Mass (nibs) / sugar | 2.10 |
| Chocolate fineness (µm, +/- 1) | 16 |
Photo Gallery
Credit: 2023 Finca Kampura /©Rodrigo Sevilla
Video - Meet the producers
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