Peru / CoEx 2023 Code – 337
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- Peru CoEx 2023 Code – 337
ORIGIN
Peru
NAME OF THE PRODUCERJuan Laura - The Chocolate Farmer : Liliana Laura Vila
CoEx Sample Code337/23
SAMPLE TYPECommercial No. PICHARI
GLOBAL REGIONSouth America
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Rosaura Laura Vila
- E-mail: rlauravila@gmail.com /juanlaurachocolate@gmail.com
- Address: Pichari Alta s/n. Finca Nueva Esperanza, Pichari, Cusco, Peru
- Phone: (+51) 952252365
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Rosaura Laura Vila
- E-mail: rlauravila@gmail.com /juanlaurachocolate@gmail.com
- Phone: (+51) 952252365
- Organization: JUAN LAURA CHOCOLATE
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Native selection |
| Local name of variety | VRAE 99 (GANZO) |
| Bean size (Bean count/100g) | 79 (Standard) |
| Moisture content (%) | 7.1 (Medium) |
| Average bean weight (g) | 1.27 |
| Cacao butter content in cacao mass (%) | 54.5 |
| Cacao mass fineness (µm) | 14 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 26 |
Chocolate flavour profile description
This chocolate opens with a distinctive balance of sweetness, warm spices (cinnamon, pepper), and subtle fresh fruit and caramel notes. Texture is delicate and creamy. The flavour deepens with browned fruit and fleeting floral hints. It's complex and harmonious, with a clear yet mild profile, low acidity, and pleasant astringency.
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 |