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Togo / CoEx 2021 Code – 744

ORIGIN

Togo

NAME OF THE PRODUCER

Kokou Toulassi - Efoupkani, Kpete-Bena, Wawa, Plateaux

CoEx Sample Code

744/21

SAMPLE TYPE

Commercial No. N° 0005-2021-UTCC-TG

GLOBAL REGION

Africa & the Indian Ocean

Contacts

CONTACT DETAILS OF PRODUCER
  • Contact: Konga Dizama-Esso
  • E-mail: dizamaessokonga@gmail.com
  • Address: Efoupkani, Wawa, Plateaux Ouest, Togo
  • Phone: (+228) 90814693 /(+228) 98830775
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
  • Contact: Madjoulba Batocfetou
  • E-mail: robbato2000@yahoo.fr
  • Phone: (+228) 90030587 /(+228) 90033035 /(+228) 90276703
  • 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)70 - Standard Beans
Moisture content (%)6.3 - Optimal Moisture
Average bean weight (g)1.43
Cacao butter content in cacao mass (%)57.2
Cacao mass fineness (µm)14 - 18
Roasting temp (°C)128
Roasting time (minutes)25
Chocolate flavour profile description
Dark reddish-brown colour and raisin/chocolate aroma. Quick chocolate note emerges with undertones of dark fresh fruits (cherry) and raisin browned fruit. Bitterness and astringency are blended, smooth, and balanced with a hint of spice. Creamy-buttery mouth feel with a smooth long finish of raisin andchocolate notes.

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: KOUYAWO Ayédjo Kokou – Unité Technique Café Cacao

Video - Meet the producers

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