Guatemala / CoEx 2023 Code – 793
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- Guatemala CoEx 2023 Code – 793
ORIGIN
Guatemala
NAME OF THE PRODUCERItzam Kakaw / Cacao verapaz S.A.
CoEx Sample Code793/23
SAMPLE TYPECommercial No. CACAOVERAPAZSA
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Roy Fraatz
- E-mail: roy@cacaoverapaz.com /royfraatz@gmail.com
- Address: Finca San Luis, Cahabón, Alta Verapaz, Norte, Guatemala
- Phone: (+502) 32662566 /(+502) 30447563
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Roy Fraatz
- E-mail: roy@cacaoverapaz.com /royfraatz@gmail.com
- Phone: (+502) 32662566 /(+502) 30447563
- Organization: Cacao Verapaz S.A.
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | Mix of clones |
| Bean size (Bean count/100g) | 61 (Standard) |
| Moisture content (%) | 6.5 (Medium) |
| Average bean weight (g) | 1.64 |
| Cacao butter content in cacao mass (%) | 59.9 |
| Cacao mass fineness (µm) | 13 |
| Roasting temp (°C) | 116 |
| Roasting time (minutes) | 27 |
Chocolate flavour profile description
This unique chocolate stands out with moderate fresh fruity acidity in the beginning, then fresh and browned fruit notes that are then followed by mild bitterness, with undertones of nuts and earthy vegetals. The finale has clear dark wood that lingers with a growing pleasant astringency and creamy cacao note.
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 Cacao Verapaz S.A /©Roy Wilhen Fraatz Lopez
