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Philippines / CoEx 2021 Code – 386

ORIGIN

Philippines

NAME OF THE PRODUCER

Christopher Fadriga - Brgy. Atipuluan, Bago City, Negros Occidental, Region VI

CoEx Sample Code

386/21

SAMPLE TYPE

Experimental No. P027

GLOBAL REGION

Asia, Pacific & Australia

Contacts

CONTACT DETAILS OF PRODUCER
  • Contact: Christopher L. Fadriga
  • E-mail: chrisfadriga1958@gmail.com
  • Address: Brgy. Atipuluan, Bago City, Negros Occidental, Region Vi, Philippines
  • Phone: (+63) 9565919071 /(+63) 9459612469
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
  • Contact: Armi Garcia
  • E-mail: armilopezgarcia@yahoo.com
  • Phone: (+63) 9189359196 /(+63) 9322911961
  • Organization: Philippine Cacao Council

BEAN CHARACTERISTICS

Dominating genetic origin (according to the producer)Criollo
Local name of varietyHeirloom Cacao - Filipino Aromatico
Bean size (Bean count/100g)102 - Medium Beans
Moisture content (%)8.8 - High Moisture
Average bean weight (g)0.98
Cacao butter content in cacao mass (%)54.9
Cacao mass fineness (µm)14 - 18
Roasting temp (°C)112
Roasting time (minutes)28
Chocolate flavour profile description
Medium-light brown colour. Mild, creamy mouth melt with chocolate note blended with sweet caramel, browned fruit (date, dark raisin), and nuts. Low bitterness and astringency. Mild fruit acidity and a complex of fresh fruit notes. Clean, sweet caramel/nut finish. Unique, balanced, harmonious, very mild.

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: Christopher Fadriga – Chris Fadriga Cacao Farm & Nursery

Video - Meet the producers

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