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Nicaragua / CoEx 2021 Code – 298

ORIGIN

Nicaragua

NAME OF THE PRODUCER

Cooperativa Flor de Dalia - Comunidad La Tronca, La Dalia Matagalpa

CoEx Sample Code

298/21

SAMPLE TYPE

Commercial No. eL4fCU

GLOBAL REGION

Central America & Caribbean

Contacts

CONTACT DETAILS OF PRODUCER
  • Contact: Wiston Vilchez
  • E-mail: gerencia@flordedalia.org
  • Address: Comunidad La Tronca , La Dalia, Bocas del Toro, Nicaragua
  • Phone: (+505) 85888960 /(+505) 83858042
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
  • Contact: Miguel Obando
  • E-mail: miguel.obando1@gmail.com
  • Phone: (+505) 82397955 /(+505) 85943272
  • Organization: INTA - Instituto Nicaraguense de Tecnologia Agropecuaria

BEAN CHARACTERISTICS

Dominating genetic origin (according to the producer)Trinitario Acriollado
Local name of variety
Bean size (Bean count/100g)70 - Standard Beans
Moisture content (%)6.3 - Optimal Moisture
Average bean weight (g)1.43
Cacao butter content in cacao mass (%)56.7
Cacao mass fineness (µm)14 - 18
Roasting temp (°C)118
Roasting time (minutes)25
Chocolate flavour profile description
Intense dark-red colour. Chocolate and spice (cinnamon, pepper) notes appear immediately along with browned fruit and floral earthy and green herbal. Spice becomes more predominant into the aftertaste along with slightly increased bitterness and astringency. Unique.

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: Frank García – Centro de Comunicación y Estudios Sociales (CESOS)

Video - Meet the producers

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