El Salvador / CoEx 2023 Code – 262
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- El Salvador CoEx 2023 Code – 262
ORIGIN
El Salvador
NAME OF THE PRODUCERRafael Moisés Ochoa Pinto
CoEx Sample Code262/23
SAMPLE TYPECommercial No. IVCOEX035
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Rafael Moisés Ochoa Pinto
- E-mail: ochoa_moises@hotmail.com /jairo.andrade@crs.org /patricia.esquivel@centa.gob.sv
- Address: Varsovia, La Libertad, San Diego, Central, El Salvador
- Phone: (+503) 78734422 /(+503) 77363320 /(+503) 77974139
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Patricia López
- E-mail: patricia.esquivel@centa.gob.sv /patydeesquive@gmail.com /jairo.andrade@crs.org
- Phone: (+503) 77974139 /(+503) 77363320 /(+503) 77362879
- Organization: CENTA El Salvador
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | ICS 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 nibs | 63 |
| % Deodorised Cacao Butter | 7 |
| % Sugar | 30 |
| % Total Cacao | 70 |
| Ratio Cacao Mass (nibs) / sugar | 2.10 |
| Chocolate fineness (µm, +/- 1) | 16 |
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