El Salvador / CoEx 2023 Code – 262

ORIGIN

El Salvador

NAME OF THE PRODUCER

Rafael Moisés Ochoa Pinto

CoEx Sample Code

262/23

SAMPLE TYPE

Commercial No. IVCOEX035

GLOBAL REGION

Central America & Caribbean

Contacts

CONTACT DETAILS OF PRODUCER
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE

BEAN CHARACTERISTICS

Dominating genetic origin (according to the producer)Trinitario
Local name of varietyICS 95, TSH 565
Bean size (Bean count/100g)80 (Standard)
Moisture content (%)6.0 (Optimal)
Average bean weight (g)1.25
Cacao butter content in cacao mass (%)52.4
Cacao mass fineness (µm)12
Roasting temp (°C)111
Roasting time (minutes)24
Chocolate flavour profile description

This unique chocolate has a creamy mouthfeel, low bitterness and astringency, notes of caramel, very low acidity, and hints of nut meat and skins. The complex background develops fading floral notes, low browned fruits, vegetal, wood and warm spices. The finish is lightly woody and astringent, on a pleasant cacao base.

Chocolate Recipe

% Cacao nibs63
% Deodorised Cacao Butter7
% Sugar30
% Total Cacao70
Ratio Cacao Mass (nibs) / sugar 2.10
Chocolate fineness (µm, +/- 1)16

Photo Gallery

Credit: 2023 Finca Varsovia - Alianza Cacao y CENTA /©Comité Nacional de Cacao de Excelencia

Video - Meet the producers

https://www.youtube.com/watch?v=KdxVNdLJVnI&list=PLqFeFaE7j8990bTF86Xp72zDdCT4i53ie&index=10&pp=gAQBiAQB
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