Jamaica / CoEx 2023 Code – 973
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ORIGIN
Jamaica
NAME OF THE PRODUCERPure Chocolate Jamaica & Body Estate
CoEx Sample Code973/23
SAMPLE TYPECommercial No. JA-103-23
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Wouter Tjeertes
- E-mail: woutertjeertes@hotmail.com
- Address: Toms Hope, Fellowship, John Crow Mountains, Portland, Jamaica
- Phone: (+1-876) 3521934 /(+1-876) 8629787
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Shanika Newman
- E-mail: snewman@jacra.org
- Phone: (+1-876) 7581259 /(+1-876) 2765482
- Organization: JACRA
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | Cocoa |
| Bean size (Bean count/100g) | 92 (Standard) |
| Moisture content (%) | 6.8 (Medium) |
| Average bean weight (g) | 1.09 |
| Cacao butter content in cacao mass (%) | 57.7 |
| Cacao mass fineness (µm) | 12 |
| Roasting temp (°C) | 119 |
| Roasting time (minutes) | 24 |
Chocolate flavour profile description
This complex chocolate harmoniously combines medium core attributes with fresh ripe dark fruits, berries, and browned fruits. Hints of nuts, wood, and a touch of panela sweetness are present throughout. The short finish is clean, leaving a sweet cacao note.
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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