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Togo / CoEx 2021 Code – 328

ORIGIN

Togo

NAME OF THE PRODUCER

Yawo Semanu Dzitri - Gadzawukpe, Agou, Gadza, Plateaux Ouest

CoEx Sample Code

328/21

SAMPLE TYPE

Commercial No. N° 0001-2021-UTCC-TG

GLOBAL REGION

Africa & the Indian Ocean

Contacts

CONTACT DETAILS OF PRODUCER
  • Contact: Dzitr Sohéfia
  • E-mail: dzitriimmacule@gmail.com
  • Address: Gadzawukpe, Agou, Gadza, Plateaux Ouest, Togo
  • Phone: (+228) 91693842
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
  • Contact: Madjoulba Batocfetou
  • E-mail: robbato2000@yahoo.fr
  • Phone: (+228) 90030587 /(+228) 90033035
  • Organization: Unité Technique Café Cacao

BEAN CHARACTERISTICS

Dominating genetic origin (according to the producer)Forastero
Local name of varietyAgric (Hybride)
Bean size (Bean count/100g)78 - Standard Beans
Moisture content (%)6.4 - Optimal Moisture
Average bean weight (g)1.28
Cacao butter content in cacao mass (%)52.9
Cacao mass fineness (µm)14 - 18
Roasting temp (°C)118
Roasting time (minutes)25
Chocolate flavour profile description
Dark reddish-brown colour. Chocolate note emerges steadily with a mild fruit acidity and a unique presence of fresh and browned fruits then dark wood, spice, and nut meat notes. Bitterness and astringency disappear in this complex yet simple flavour profile finishing with a mélange of all notes in the 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: AKAKPO Kodjovi – Unité Technique Café Cacao

Video - Meet the producers

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