Cote d’Ivoire / CoEx 2021 Code – 907
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- Cote d’Ivoire CoEx 2021 Code – 907
ORIGIN
Cote d’Ivoire
NAME OF THE PRODUCERKoffi Kré Dongo - Tankessé, Tanda, Gontougo
CoEx Sample Code907/21
SAMPLE TYPECommercial No. E8TAN
GLOBAL REGIONAfrica & the Indian Ocean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Yerifolo Lacine Coulibaly
- E-mail: zone.tanda@anader.ci.ou
- Address: Tankessé, Tanda, Gontougo, Cote d’Ivoire
- Phone: (+225) 08152238
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Yerifolo Lacine Coulibaly
- E-mail: zone.tanda@anader.ci.ou
- Phone: (+225) 42726433 /(+225) 57036429
- Organization: ANADER TANDA
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Forastero |
| Local name of variety | CNRA (Mercedès) |
| Bean size (Bean count/100g) | 70 - Standard Beans |
| Moisture content (%) | 6.7 - Medium Moisture |
| Average bean weight (g) | 1.43 |
| Cacao butter content in cacao mass (%) | 56.3 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 126 |
| Roasting time (minutes) | 26 |
Chocolate flavour profile description
Dark colour with moderate chocolate aroma. Smooth, rich chocolate base note with balanced bitterness and astringency. Mid-taste presents clear brown fruit with a mild earthy / mushroom and dark wood notes. Some trace nut notes along with spice (tobacco) notes. Smooth and balanced.
Chocolate Recipe
| % Cacao nibs | 61 |
| % Deodorised Cacao Butter | 5 |
| % Sugar | 33.65 |
| % Soya lecithin | 0.35 |
| % Total Cacao | 66 |
| Ratio Cacao Mass (nibs) / sugar | 1.81 |
| Chocolate fineness (µm, +/- 1) | 14 - 18 |
Photo Gallery
Credit: ANADER ZONE TANDA – ANADER
