Brazil / CoEx 2023 Code – 955
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- Brazil CoEx 2023 Code – 955
ORIGIN
Brazil
NAME OF THE PRODUCERMiriam Aparecida Federicci Vieira
CoEx Sample Code955/23
SAMPLE TYPECommercial No. 47
GLOBAL REGIONSouth America
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Mirian Aparecida Federicci Vieira
- E-mail: miriamfedericci87@gmail.com
- Address: Sítio Alvorada, Rodovia Transamazônica Km 75, Medicilândia, Pará, Brazil
- Phone: (+55) 93992362065
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Neyde Alice Bello Marques Pereira
- E-mail: neyde.pereira@agro.gov.br /nalice.bello@gmail.com /adriana_reis@pctsb.org
- Phone: (+55) 73991327174 /(+55) 73991760333
- Organization: CEPLAC
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Forastero |
| Local name of variety | Alvorada 1 |
| Bean size (Bean count/100g) | 60 (Standard) |
| Moisture content (%) | 6.3 (Optimal) |
| Average bean weight (g) | 1.67 |
| Cacao butter content in cacao mass (%) | 54.5 |
| Cacao mass fineness (µm) | 10 |
| Roasting temp (°C) | 116 |
| Roasting time (minutes) | 23 |
Chocolate flavour profile description
Fresh fruity acidity prevails, with good citrus, yellow and tropical fruits that persist. Bitterness and astringency appear in the middle along with a wide array of low-key floral, vegetal, tobacco and nut notes. The finish returns to cacao, with a pleasant long-lasting caramel and floral honey finish.
Chocolate Recipe
| % Cacao nibs | 63 |
| % Deodorised Cacao Butter | 7 |
| % Sugar | 30 |
| % Total Cacao | 70 |
| Ratio Cacao Mass (nibs) / sugar | 2.10 |
| Chocolate fineness (µm, +/- 1) | 16 |
Photo Gallery
Credit: 2023 /©Miriam Aparecida Federicci Vieira
Video - Meet the producers
https://www.youtube.com/watch?v=JrtNl5OsgJk&list=PLqFeFaE7j899VlF8DigvGRNqp5lwqYLA8&index=10&pp=gAQBiAQB