Puerto Rico / CoEx 2021 Code – 559
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- Puerto Rico CoEx 2021 Code – 559
ORIGIN
Puerto Rico
NAME OF THE PRODUCERYadira Vázquez - Carr 984 Km 3.4, Naranjo, Fajardo
CoEx Sample Code559/21
SAMPLE TYPECommercial No. 7
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Yadira Vázquez
- E-mail: cimyadiravazquez@hotmail.com
- Address: Carr 984 Km 3.4, Fajardo, Bo. Naranjo, Pr 00738, Puerto Rico
- Phone: (+1-787) 6375666
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Yadira Vázquez
- E-mail: cimyadiravazquez@hotmail.com
- Phone: (+1-787) 6375666
- Organization: Hacienda Chocolat
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Other |
| Local name of variety | Various vaieties from TARS |
| Bean size (Bean count/100g) | 96 - Standard Beans |
| Moisture content (%) | 6.7 - Medium Moisture |
| Average bean weight (g) | 1.04 |
| Cacao butter content in cacao mass (%) | 55.3 |
| Cacao mass fineness (µm) | 14 - 18 |
| Roasting temp (°C) | 118 |
| Roasting time (minutes) | 23 |
Chocolate flavour profile description
Dark brown colour. Chocolate with browned fruit, floral herbal, earthy, trace flowers, woody, nut and nut skins notes, and a late caramel / panela is expressed. Balanced bitterness and astringency. Complex, unique, and harmonious with a long aftertaste of chocolate, panela, and dark raisins notes.
Dark brown colour. Chocolate with browned fruit, floral herbal, earthy, trace flowers, woody, nut and nut skins notes, and a late caramel / panela is expressed. Balanced bitterness and astringency. Complex, unique, and harmonious with a long aftertaste of chocolate, panela, and dark raisins notes.
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: Yadira Vázquez
