Peru / CoEx 2023 Code – 229
ORIGIN
Peru
NAME OF THE PRODUCERJosé Luis Perez Figueroa - Agroindustrias Conveca
CoEx Sample Code229/23
SAMPLE TYPECommercial No. 502
GLOBAL REGIONSouth America
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Rosana Tellería Barriga
- E-mail: latidodeproductores.pe@gmail.com /perezfigueroaj13@gmail.com
- Address: Chaupimayo C, Echarati, La Convención, Cusco, Peru
- Phone: (+51) 944425534 /(+51) 967665242
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Rosana Tellería
- E-mail: latidodeproductores.pe@gmail.com
- Phone: (+51) 944425534 /(+51) 953699956
- Organization: Latido de Productores
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Criollo |
| Local name of variety | Chuncho |
| Bean size (Bean count/100g) | 81 (Standard) |
| Moisture content (%) | 6.6 (Medium) |
| Average bean weight (g) | 1.23 |
| Cacao butter content in cacao mass (%) | 57.5 |
| Cacao mass fineness (µm) | 14 |
| Roasting temp (°C) | 112 |
| Roasting time (minutes) | 25 |
Chocolate flavour profile description
It starts with moderate core attributes. Vegetal and light wood notes appear with a pleasing astringency. Low acidity, hints of berries, tropical fruits, and raisins follow. The end develops wood, nut skins, and hints of flowers, vanilla anise. The clean finish lingers with astringency, cacao, and spices. Unique and complex.
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 Agroindustrias Conveca/©José Luis Pérez Figueroa
Video - Meet the producers
https://www.youtube.com/watch?v=xwp3s5ldO9w&list=PLqFeFaE7j899VlF8DigvGRNqp5lwqYLA8&index=3
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]