COCOA “BLANCO”

Name

Sensory profile:

Walnut, fruit notes, cocoa flavor; with moderate citric acidity, astringency and bitterness.

“BLANCO” (PIURA) COCOA

ORGANOLEPTICCHARACTERIZATION

MORPHOLOGICAL CHARACTERIZATION

- Basic shape: elliptical and spherical- Basal constriction: absent and slight- Apical shape: serrated and attenuated- Roughness: light and intermediate- Depth of the furrow: superficial and intermediate- Color to immature state: green

Fruit

- Form in longitudinal section: elliptical- Cross section shape: flattened and intermediate- Cotyledon color: white and purple

Seed:

Piura - Peru

Location

ContactoBARCELONA – SPAIN

Xavi Recio – European Commercial Director

+34 665 341 470

xavi.recio@bonae.net

MIAMI – FLORIDA

Badih Merheg – United States Marketing Director

+1 (786) 202-4697

bm@bonae.net

BEIRUT – LEBANON

Katy El Khoury – Middle East Marketing Director

+961 76 884 233

katty.khoury@bonae.net

CALI – COLOMBIA

Luis Arango – Gerente LATAM

+57 320 6779092

luis.arango@bonae.net

www.bonae.net

SENSORY ANALYSIS OF COCOA PASTESSCORE RANGES AWARDED FOR EACH

OF POSITIVE AND NEGATIVE ATTRIBUTES

SENSORY ATTRIBUTES BLANCO

POSITIVE

Cocoa flavor 2.8 – 3.8Citrus acidity 2.1 – 4.3

Fruit 0.6 – 2.3Floral 0.1 – 0.5Nut 0.8 – 2.0Malt 0.1 – 1.1

Positive aroma 0.0 – 1.4

NEGATIVE

Acetic acidity 1.3 – 3.4Lactic acidity 0.0 – 1.1Butyric acidity 0.0 – 1.1

Astringency 3.4 – 4.6Bitter 3.9 – 5.5

Raw flavor 0.1 – 1.1Negative aroma 0.1 1.8–

TOTAL SCORE 3.8 – 14.4