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Mexico / CoEx 2021 Code – 642

ORIGIN

Mexico

NAME OF THE PRODUCER

José María Pascacio Muñoz - Carretera Cacahoatán-Carrillo Puerto, Km 1.5, Barrio Benito Juarez - La Rioja, Cacahoatán, Soconusco

CoEx Sample Code

642/21

SAMPLE TYPE

Commercial No. 916

GLOBAL REGION

Central America & Caribbean

Contacts

CONTACT DETAILS OF PRODUCER
  • Contact: José María Pascacio Muños
  • E-mail: insoconusco@gmail.com
  • Address: Carretera Cacahoatán-Carrillo Puerto, Km 1.5, Barrio Benito Juarez-La Rioja, Cacahoatán, Soconusco, Mexico
  • Phone: (+52) 9621531530 /(+52) 9621202408
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
  • Contact: Joseé María Pascacio Muñoz
  • E-mail: insoconusco@gmail.com
  • Phone: (+52) 9621531530 /(+52) 96721202408
  • Organization: Finca La Rioja / Invernaderos Del Soconusco

BEAN CHARACTERISTICS

Dominating genetic origin (according to the producer)Criollo
Local name of varietyPORCELANA BLANCA LA RIOJA
Bean size (Bean count/100g)62 - Standard Beans
Moisture content (%)5.8 - Low Moisture
Average bean weight (g)1.61
Cacao butter content in cacao mass (%)59.3
Cacao mass fineness (µm)14 - 18
Roasting temp (°C)109
Roasting time (minutes)25
Chocolate flavour profile description
Very light in colour—like a dark milk chocolate. Soft, creamy mouthfeel. Mild, unique, complex flavour with low chocolate note, balanced low bitterness and velvety astringency, blended nut and caramel notes, fruit acidity with complex mix of fresh fruits and date, white raisin dried fruits, smooth 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: José María Pascacio Muñoz

Video - Meet the producers

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