Peru / CoEx 2023 Code – 763
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- Peru CoEx 2023 Code – 763
ORIGIN
Peru
NAME OF THE PRODUCERAsoc. Productores Agropecuarios Valle Nazangaro de Vizcatán del Ene-Vraem, Distrito Vizcatán del Ene - Carmen Montes Taipe
CoEx Sample Code763/23
SAMPLE TYPECommercial No. ASOC.PA
GLOBAL REGIONSouth America
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Carmen Montes Taipe
- E-mail: vizcatandelene@hotmail.com /kevinmillermallma@gmail.com
- Address: Centro Poblado de las Palmeras Naz, La Convención, Vizcatán del Ene, Junín, Peru
- Phone: (+51) 989977420984421119
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Carmen Montes Taipe
- E-mail: kevinmillermallma@gmail.com /vizcatandelene@hotmail.com
- Phone: (+51) 989977420 /(+51) 984421119
- Organization: ASOC. PRODUCTORES AGROPECUARIOS VALLE NAZANGARO DE VIZCATAN DEL ENE-VRAEM, DISTRITO VIZCATAN DEL ENE
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Criollo |
| Local name of variety | VRAE-99 |
| Bean size (Bean count/100g) | 73 (Standard) |
| Moisture content (%) | 6.6 (Medium) |
| Average bean weight (g) | 1.37 |
| Cacao butter content in cacao mass (%) | 56.5 |
| Cacao mass fineness (µm) | 10 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 25 |
Chocolate flavour profile description
This unique, subtle cacao starts with a creamy and sweet chocolate note lasting the whole tasting. A low-medium bitterness and astringency support gradually appearing fresh yellow, dark and tropical fruits, and some browned figs. Undertones of nuts and mild spices complete the complexity, that closes with a chocolatey finish.
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 |