Peru / CoEx 2021 Code – 871

ORIGIN

Peru

NAME OF THE PRODUCER

Cooperativa Agraria Norandino - APPAGROP Quemazón - CP. La Quemazon S/N, San Juan de Bigote - Morropon, Piura

CoEx Sample Code

871/21

SAMPLE TYPE

Commercial No. 001-CNCC

GLOBAL REGION

South America

Contacts

CONTACT DETAILS OF PRODUCER

Contact: Eduardo Espinoza
E-mail: plantacacao@coopnorandino.com.pe
Address: La Quemazon, San Juan de Bigote - Morropon, Piura, Peru
Phone: (+51) 969918270 /(+51) 969918270 /(+51) 969918270

CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE

Contact: Eduardo Espinoza
E-mail: plantacacao@coopnorandino.com.pe
Phone: (+51) 969918270
Organization: Cooperativa Agraria Norandino

BEAN CHARACTERISTICS

Dominating genetic origin (according to the producer)	National
Local name of variety	Cacao blanco de Piura
Bean size (Bean count/100g)	77 - Standard Beans
Moisture content (%)	6.7 - Medium Moisture
Average bean weight (g)	1.3
Cacao butter content in cacao mass (%)	53.2
Cacao mass fineness (µm)	14 - 18
Roasting temp (°C)	118
Roasting time (minutes)	26

Chocolate flavour profile description
Dark brown colour. Smooth, creamy mouth melt. Gradual flavour emergence, blending chocolate note, fruit acidity, a complex mix of fresh fruits. Brown fruit (date, raisin) in center along with mild floral green herbal/grassy notes. Some dark woods and trace spice notes. Harmony of flavours.

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