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Ghana / CoEx 2021 Code – 137

ORIGIN

Ghana

NAME OF THE PRODUCER

Seth Opoku Yirenkyi - Tetekasum Amanfrom, Suhum, Eastern

CoEx Sample Code

137/21

SAMPLE TYPE

Commercial No. GH01

GLOBAL REGION

Africa & the Indian Ocean

Contacts

CONTACT DETAILS OF PRODUCER
  • Contact: Prince Kyei Ofori-Attah
  • E-mail: kyeiattah@yahoo.co.uk
  • Address: Tetekasum Amanfrom, Suhum, Eastern, Ghana
  • Phone: (+233) 243377619
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
  • Contact: Stephen Opoku
  • E-mail: syopoku@yahoo.co.uk
  • Phone: (+233) 244632762 /(+233) 277609900
  • Organization: CRIG - Cocoa Research Institute of Ghana

BEAN CHARACTERISTICS

Dominating genetic origin (according to the producer)Forastero
Local name of varietyHybrid (Akokra bedi)
Bean size (Bean count/100g)88 - Standard Beans
Moisture content (%)6.4 - Optimal Moisture
Average bean weight (g)1.14
Cacao butter content in cacao mass (%)53.9
Cacao mass fineness (µm)14 - 18
Roasting temp (°C)119
Roasting time (minutes)23
Chocolate flavour profile description
Dark brown colour. Rich, deep cocoa / chocolate notes emerge early and are sustained to the finish with low bitterness and astringency throughout. Mild fruit acidity with dark fresh fruits and browned fruits (raisin) and spice notes provide a textured floor for the chocolate notes. Clean and bright with harmony and balance and a long, rich aftertaste.

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: Public Affairs Department – Ghana Cocoa Board

Video - Meet the producers

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