Indonesia / CoEx 2023 Code – 523
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ORIGIN
Indonesia
NAME OF THE PRODUCERKoperasi Kakao Kerta Semaya Samaniya
CoEx Sample Code523/23
SAMPLE TYPECommercial No. 02.22.2.148
GLOBAL REGIONAsia & the Pacific
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Koperasi Kakao Kerta Semaya Samaniya
- E-mail: ktwiadnyana@gmail.com /agung3widi@@yahoo.com /koperasikakaokss@gmail.com
- Address: Nusasari, Melaya, Jembrana, Bali, Indonesia
- Phone: (+62) 85792447899 /(+62) 8123641278 /(+62) 81338332322
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Noor Febrianto
- E-mail: noor.ariefandie@gmail.com /iccri@iccri.net
- Phone: (+62) 81234820825 /(+62) 331757130
- Organization: ICCRI (Puslitkoka)
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Mixes of Forastero-Trinitario |
| Local name of variety | Mixes of MCC 02, Sul-2, Padang Tanah, BLB, RCL Panther, RTNJ, ICCRI 03 |
| Bean size (Bean count/100g) | 51 (Standard) |
| Moisture content (%) | 6.2 (Optimal) |
| Average bean weight (g) | 1.96 |
| Cacao butter content in cacao mass (%) | 55.4 |
| Cacao mass fineness (µm) | 12 |
| Roasting temp (°C) | 116 |
| Roasting time (minutes) | 28 |
Chocolate flavour profile description
This unique chocolate immediately bursts with warm spices, including clove, cinnamon, white pepper, and tobacco. It then unfolds hints of both fresh and browned fruits, accompanied by low wood and vegetal notes. The distinct spiciness returns rapidly, defining the one-of-a-kind finish alongside a light astringency.
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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