Nicaragua / CoEx 2023 Code – 898
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- Nicaragua CoEx 2023 Code – 898
ORIGIN
Nicaragua
NAME OF THE PRODUCERSajonia Estate Coffee S.A
CoEx Sample Code898/23
SAMPLE TYPECommercial No. Sajonia
GLOBAL REGIONCentral America & Caribbean
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Laureano Villagra
- E-mail: transformacioncacao@sajoniacoffee.com /m.guenkel@sajoniacoffe.com
- Address: Abisinia, Jinotega, Region IV, Nicaragua
- Phone: (+505) 58155077 /(+505) 84519418
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Laureano Villagra
- E-mail: transformacioncacao@sajoniacoffee.com /m.guenkel@sajoniacoffe.com
- Phone: (+505) 58155077 /(+505) 84519418
- Organization: Sajonia Estate Coffee S.A
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Trinitario |
| Local name of variety | Criollo (de la zona) |
| Bean size (Bean count/100g) | 67 (Standard) |
| Moisture content (%) | 6.6 (Medium) |
| Average bean weight (g) | 1.49 |
| Cacao butter content in cacao mass (%) | 56.5 |
| Cacao mass fineness (µm) | 12 |
| Roasting temp (°C) | 117 |
| Roasting time (minutes) | 27 |
Chocolate flavour profile description
The strong cacao note underlines a strong fleeting yet clear earthy note and some overripe browned fruit. Flavours evolve towards dark wood and finally spicy tobacco and roasted nut notes that form a short 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 Sajona Estate Coffee, S.A /©Manfred Gunkel Mairena
Video - Meet the producers
https://www.youtube.com/watch?v=OWosotaNi_c&list=PLqFeFaE7j8990bTF86Xp72zDdCT4i53ie&index=6