Puerto Rico / CoEx 2023 Code – 381
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- Puerto Rico CoEx 2023 Code – 381
ORIGIN
Puerto Rico
NAME OF THE PRODUCERDavid Valentín
CoEx Sample Code381/23
SAMPLE TYPECommercial No. Sample 5
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: David Valentín-Bayón
- E-mail: cacaovalent@gmail.com /valentinvargaz@aol.com
- Address: Carretera 433, km 102, San Sebastián, Barrio Mirabales, Sector Mirabales, NorOeste, Puerto Rico
- Phone: (+1-787) 4491714 /(+1-787) 4490538 /(+1-787) 3755881
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: David Valentín-Bayón
- E-mail: cacaovalent@gmail.com
- Organization: Cacao Valent
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | Trinitario |
| Bean size (Bean count/100g) | 71 (Standard) |
| Moisture content (%) | 6.4 (Optimal) |
| Average bean weight (g) | 1.41 |
| Cacao butter content in cacao mass (%) | 56.4 |
| Cacao mass fineness (µm) | 13 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 27 |
Chocolate flavour profile description
It begins with a robust cacao note and distinct herbal green undertones. The mouthfeel is dry, the middle balances raisins, dried figs, low banana, and hints of overripe fruits. Soft spices, tobacco, and clear wood develop towards a velvety astringency over the strong cacao base in the clean aftertaste.
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 |