Indonesia / CoEx 2023 Code – 616
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ORIGIN
Indonesia
NAME OF THE PRODUCERP.T. Ebier Suth Cokran Cooperative
CoEx Sample Code616/23
SAMPLE TYPECommercial No. 02.22.2.165
GLOBAL REGIONAsia & the Pacific
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Febriani Sumbung
- E-mail: sumbung.febri@ebiersuthcokran.com /RansikiKakao@ebiersuthcokran.com /febrisumbung@gmail.com
- Address: Jl. Warsui RT.03/RW.01., Abreso, Ransiki - 98355, South Manokwari, West Papua, Indonesia
- Phone: (+62) 81310444198 /(+62) 81240504443 /(+62) 82110660005
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Noor Febrianto
- E-mail: noor.ariefandie@gmail.com /iccri@iccri.net
- Phone: (+62) 81234820825 /(+62) 331757130
- Organization: ICCRI (Puslitkoka)
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | Amelonado, Hybrids Hasfarm, Hybrids BAL, Selection Cokran, Hybrids synthetic PTP |
| Bean size (Bean count/100g) | 83 (Standard) |
| Moisture content (%) | 6.2 (Optimal) |
| Average bean weight (g) | 1.2 |
| Cacao butter content in cacao mass (%) | 50 |
| Cacao mass fineness (µm) | 13 |
| Roasting temp (°C) | 119 |
| Roasting time (minutes) | 23 |
Chocolate flavour profile description
This bright and harmonious cacao reveals a robust cacao base, and a good balance between fresh tropical, berries and dark fruits, and raisin-like browned fruits. Core attributes are balanced, with a lasting fruitiness, underscored by hints of nuts, wood and light spices in the finale.
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 P.T Ebier Suth Cokran Cooperative /©Yosep Imanuel Sabubun
Video - Meet the producers
https://www.youtube.com/watch?v=Sc4vkwCYgJw&list=PLqFeFaE7j8992xOzblZLYrd8ZD1pRaFdh&index=6