Hawaii / CoEx 2023 Code – 232
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- Hawaii CoEx 2023 Code – 232
ORIGIN
Hawaii
NAME OF THE PRODUCERWill Lydgate and the Lydgate Farms Ohana
CoEx Sample Code232/23
SAMPLE TYPECommercial No. HWCOEX23-LF-004
GLOBAL REGIONAsia & the Pacific
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Will Lydgate
- E-mail: wlydgate@gmail.com /farm@lydgatefarms.com /info@lydgatefarms.com
- Address: 5730 Olohena Road, Kapa'a, Kauai, Hawaii
- Phone: (+1-808) 6352095
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Will Lydgate
- E-mail: info@lydgatefarms.com /farm@lydgatefarms.com /info@lydgatefarms.com
- Phone: (+1-808) 6352095
- Organization: Lydgate Farms
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Mixed UAF, Forastero, Nacional, and Criollo Hybrids |
| Local name of variety | Variety Trial Hybrids |
| Bean size (Bean count/100g) | 90 (Standard) |
| Moisture content (%) | 6.3 (Optimal) |
| Average bean weight (g) | 1.11 |
| Cacao butter content in cacao mass (%) | 55.9 |
| Cacao mass fineness (µm) | 12 |
| Roasting temp (°C) | 119 |
| Roasting time (minutes) | 22 |
Chocolate flavour profile description
This chocolate opens with a burst of fresh acidity, mixed fruits such as pineapple, mango, berries, dark cherries, and mandarins on low astringency and bitterness. Complexity unfolds with raisins, dried cherries, and a background of vegetal, floral, light wood, nuts, and tobacco. The clean finish is centered on cacao and bitterness.
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 |