Indonesia / CoEx 2023 Code – 779
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ORIGIN
Indonesia
NAME OF THE PRODUCERP.T. Perkebunan Hasfarm Sukokulon
CoEx Sample Code779/23
SAMPLE TYPECommercial No. 02.22.2.0142
GLOBAL REGIONAsia & the Pacific
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Rani Fitriya Rahma
- E-mail: ranihasfarm@gmail.com
- Address: Pondok Dalem Subdistrict, Semboro, Jember, East Java, Indonesia
- Phone: (+62) 81334815603 /(+62) 85233459113
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) | Criollo |
| Local name of variety | PNT 16, DR 1, DR 2, and DR 38 |
| Bean size (Bean count/100g) | 101 (Medium) |
| Moisture content (%) | 6.9 (Medium) |
| Average bean weight (g) | 0.99 |
| Cacao butter content in cacao mass (%) | 47.8 |
| Cacao mass fineness (µm) | 13 |
| Roasting temp (°C) | 112 |
| Roasting time (minutes) | 23 |
Chocolate flavour profile description
This chocolate has a very pleasant, sweet caramel tone and a smooth creamy melt all along. It develops clear nuts (pecan), light herbal and browned fruit notes in the middle, and wood and hints of mild spices in the finale. The aftertaste is long with caramel flavours, and light wood notes.
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 Perkebunan Hasfarm Sukokulon /©Rani Fitriya Rahma
Video - Meet the producers
https://www.youtube.com/watch?v=oqRaoBNDdBs&list=PLqFeFaE7j8992xOzblZLYrd8ZD1pRaFdh&index=5