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Dominican Republic / CoEx 2021 Code – 733

ORIGIN

Dominican Republic

NAME OF THE PRODUCER

Cafin SAS - 43000 Prov. Sánchez Ramírez, Batero, La Cueva

CoEx Sample Code

733/21

SAMPLE TYPE

Commercial No. Magdalena COE 2021

GLOBAL REGION

Central America & Caribbean

Contacts

CONTACT DETAILS OF PRODUCER
  • Contact: Elvi Reyes
  • E-mail: elvireyesh@gmail.com
  • Address: 43000 Prov. Sánchez Ramírez, Batero, La Cueva, Dominican Republic
  • Phone: (+1-809) 6692273
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
  • Contact: Massimiliano Wax
  • E-mail: mdmw@cafindom.com
  • Phone: (+1-849) 3155600 /(+1-849) 3155601
  • Organization: Cafin SAS

BEAN CHARACTERISTICS

Dominating genetic origin (according to the producer)amelonado+criollo+curaray+nanay
Local name of varietyCacao blanco
Bean size (Bean count/100g)119 - Small Beans
Moisture content (%)8.1 - High Moisture
Average bean weight (g)0.84
Cacao butter content in cacao mass (%)55.5
Cacao mass fineness (µm)14 - 18
Roasting temp (°C)117
Roasting time (minutes)24
Chocolate flavour profile description
Medium brown colour. Fast mouth melt with chocolate and browned fruit (dark raisin, prune) notes and mild fruit acidity, clear browned fruit persisting along with some yellow fresh fruits. Spice and slight tobacco notes in center. Balanced bitterness and astringency. Chocolate and raisin finish.

Chocolate Recipe

% Cacao nibs61
% Deodorised Cacao Butter5
% Sugar33.65
% Soya lecithin 0.35
% Total Cacao66
Ratio Cacao Mass (nibs) / sugar 1.81
Chocolate fineness (µm, +/- 1)14 - 18

Photo Gallery

Credit: Massimiliano Wax – CAFIN SAS

Video - Meet the producers

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