Togo / CoEx 2023 Code – 577
Togo
NAME OF THE PRODUCERSCOOPS IKPA - Komi Aziaguey
CoEx Sample Code577/23
SAMPLE TYPECommercial No. CoEx-TG-2023N0054
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Ayédjo Kokou Kouyawo
- E-mail: aayedjo@gmail.com /danminodji@gmail.com
- Address: Itimogo, Wawa, Plateaux-Ouest, Togo
- Phone: (+228) 90265781 /(+228) 98879799 /(+228) 91923242
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Enselme Gouthon
- E-mail: ccfcctogo@gmail.com /genselme@yahoo.fr /celestinesokpor@gmail.com
- Phone: (+228) 22270945 /(+228) 90040329 /(+228) 91445800
- Organization: Comité de Coordination pour les Filières Café et Cacao (CCFCC)
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Forastero |
| Local name of variety | Agric (Hybride) |
| Bean size (Bean count/100g) | 85 (Standard) |
| Moisture content (%) | 6.2 (Optimal) |
| Average bean weight (g) | 1.18 |
| Cacao butter content in cacao mass (%) | 54.5 |
| Cacao mass fineness (µm) | 14 |
| Roasting temp (°C) | 119 |
| Roasting time (minutes) | 24 |
This chocolate features a deep, long-lasting cacao/chocolate base with a sweet caramel undertone and nuts. Low spices (tobacco) and woody notes characterise the middle, while the finish reveals herbal/mushroom back notes alongside lingering low core attributes.
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 SCOOPS IKPA /©Aziaguey Komi
Video - Meet the producers
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