Côte d’Ivoire / CoEx 2025 Code – 256
ORIGIN
Côte d’Ivoire
NAME OF THE PRODUCERBounni Sanon
CoEx Sample Code256/25
SAMPLE TYPECommercial No. E7adz
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Bounni Sanon
- E-mail: mkouakou@conseilcafecacao.ci
- Address: Apiadji, Adzope, Lagune, La Mé, Côte d’Ivoire
- Phone: (+225) 05 56 73 39 19
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Bounni Sanon
- E-mail: mkouakou@conseilcafecacao.ci
- Organization: Le Conseil du Café-Cacao
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | - |
| Bean size (Bean count/100g) | 86 (Standard) |
| Moisture content (%) | 6.7 |
| Average bean weight (g) | 1.1627906976744 |
| Cacao butter content in cacao mass (%) | 0 |
| Cacao mass fineness (µm) | |
| Roasting temp (°C) | 119 |
| Roasting time (minutes) | 24 |
Chocolate flavour profile description
This chocolate opens on good cacao with pronounced astringency and bitterness throughout. Clear woody notes accompany moderate fresh and browned fruits, with hints of vegetal, nuts and coffee-like spices.
This chocolate opens on good cacao with pronounced astringency and bitterness throughout. Clear woody notes accompany moderate fresh and browned fruits, with hints of vegetal, nuts and coffee-like spices.
Video - Meet the producers
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]