Cameroon / CoEx 2023 Code – 972
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- Cameroon CoEx 2023 Code – 972
ORIGIN
Cameroon
NAME OF THE PRODUCERUnité Moderne de Production du Cacao d’Excellence UMOPROCAOE - Sebastien Ateba Mveng
CoEx Sample Code972/23
SAMPLE TYPECommercial No. CMR-01
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Sebastien Ateba Mveng
- E-mail: mvengatebas@yahoo.com /assomonganaesther@gmail.com
- Address: Mvong, Nguinda Minfolo, Ayos, Centre, Cameroon
- Phone: (+237) 694587381
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Brice Sone
- E-mail: bricesone@yahoo.co.uk
- Phone: (+237) 679343129
- Organization: ONCC
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | - |
| Bean size (Bean count/100g) | 61 (Standard) |
| Moisture content (%) | 6.3 (Optimal) |
| Average bean weight (g) | 1.64 |
| Cacao butter content in cacao mass (%) | 57.6 |
| Cacao mass fineness (µm) | 13 |
| Roasting temp (°C) | 117 |
| Roasting time (minutes) | 26 |
Chocolate flavour profile description
This harmonious chocolate is characterised by intense cacao, medium-high bitterness, and astringency. A low-medium acidity emerges, accompanied by hints of fresh berries, citrus, and browned fruits. Clear herbal notes develop, along with wood and very low spices (tobacco). The finish is fresh and cacao-based, though not very long.
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 |
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