Brazil / CoEx 2025 Code – 316
ORIGIN
Brazil
NAME OF THE PRODUCERGilmar Batista de Souza
CoEx Sample Code316/25
SAMPLE TYPECommercial No. 1384
GLOBAL REGIONSouth America
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Gilmar Batista de Souza
- E-mail: gilmarbatista300481@icloud.com
- Address: Chácara Sumaúma, Uruará, Pará, Brazil
- Phone: (+55) 93 99223 0746
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Cristiano Villela Dias
- E-mail: cristiano_villela@pctsb.org
- Organization: Centro de Inovação do Cacau
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Mix of varieties |
| Local name of variety | Nacional |
| Bean size (Bean count/100g) | 73 (Standard) |
| Moisture content (%) | 6.3 |
| Average bean weight (g) | 1.3698630136986 |
| Cacao butter content in cacao mass (%) | 0 |
| Cacao mass fineness (µm) | |
| Roasting temp (°C) | 188 |
| Roasting time (minutes) | 24 |
Chocolate flavour profile description
This chocolate opens on bright fruity acidity and fresh berries, apple and citrus. It develops clear floral notes and ends on a long, slightly nutty aftertaste. Complex and balanced.
This chocolate opens on bright fruity acidity and fresh berries, apple and citrus. It develops clear floral notes and ends on a long, slightly nutty aftertaste. Complex and balanced.
Video - Meet the producers
Latest News
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]
What NPR’s feature reveals about the future of cacao quality
NPR recently featured the work of Cacao of Excellence in a story exploring one of the central challenges facing the cacao sector today: while cacao… [+ more]
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]