Applications are open for practical Lab Processing Training at the Cacao of Excellence laboratory in Perugia, Italy. Join our team for two to three weeks between February and June 2027 to learn the CoEx processing protocols and apply them to cacao samples from around the world.
Practical training in cacao laboratory processing
How are cacao beans prepared so that their quality and flavour can be assessed consistently?
The Awards Lab Processing Training offers the opportunity to learn this process first-hand, from the reception and physical evaluation of beans through to their transformation into cacao mass.
Working alongside the Cacao of Excellence laboratory team, trainees learn by putting the protocols outlined in the Guide for the Assessment of Cacao Quality and Flavour into practice. Repeated application across a wide diversity of samples helps participants develop their processing skills and understand how each stage contributes to reliable quality assessment.
The focus is on laboratory processing, complemented by an introduction to sensory evaluation tailored to each trainee’s experience.
How does the training connect to the Awards?
For each edition of the Cacao of Excellence Awards, our laboratory receives around 200 cacao samples from more than 45 origins. These samples must be processed into cacao mass before the Technical Committee can evaluate their sensory qualities and select the Best 50.
Trainees learn through this laboratory work, joining the team as it prepares samples submitted to the 2027 Awards. This provides an exceptional range of cacao to work with and a practical setting in which to understand why consistent processing matters.
Every sample follows the same protocols and standards, helping reveal its flavour potential and providing a consistent basis for evaluation.
What will you learn?
The training covers the main stages of cacao sample preparation:
- Bean reception and physical evaluation: learn how samples are received and how their physical quality is assessed.
- Cut tests: examine the beans’ internal characteristics as part of their physical evaluation.
- Roasting protocols: learn how CoEx roasting protocols are applied in preparing samples for quality assessment.
- Breaking and winnowing: gain practical experience in breaking roasted beans and separating the nibs from the shells.
- Processing into cacao mass: learn how nibs are transformed into the material used for sensory evaluation.
An introduction to sensory evaluation connects the processing work with the flavour attributes assessed in the finished cacao mass.
Throughout the placement, trainees build familiarity with the methodology through practice, developing a stronger understanding of the care and precision required at each stage.
Participation also provides fast-track access to the CoEx Lab Processing certification pathway, building on the practical experience gained during the training. Further details on the pathway and certification requirements will be shared with participants.
Learn with cacao and people from around the world
Working with samples from more than 45 origins offers a valuable opportunity to explore cacao diversity while developing practical laboratory skills.
The training also provides international experience at the heart of the Cacao of Excellence programme, with opportunities to learn from the CoEx team and exchange knowledge with fellow trainees from different countries and professional backgrounds.
When and where?
Training placements take place at the Cacao of Excellence laboratory in Perugia, Italy, between February and June 2027.
Located within the Città del Cioccolato, a venue dedicated to cacao and chocolate, the laboratory offers an inspiring environment for practical learning. This setting connects trainees with the wider world of cacao and chocolate, bringing together education, culture and industry in the heart of Italy.
Participants join for two to three weeks, indicating their preferred dates and duration when expressing interest.
Participation costs
There is no training fee for these placements, as they are offered within the framework of the Cacao of Excellence Awards.
Participants are responsible for their own travel, accommodation and meals.
How to apply
Send your application to l.peroux@cgiar.org, including:
- CV and a description of your experience with cacao.
- Your preferred dates between February and June 2027.
- Whether you would like to join for two or three weeks. We recommend three weeks to make the most of the training and gain more practical experience.
Join us to develop your cacao processing skills, learn directly from our laboratory team and contribute to the preparation of samples for the Cacao of Excellence Awards 2027.
