The first Cacao of Excellence (CoEx) Core Training in Sensory Evaluation will take place in October 2026 at the CoEx Research & Development Laboratory in Perugia, Italy. The course provides participants with an immersive introduction to the internationally recognised CoEx methodology for cacao quality and flavour assessment.
To ensure an interactive learning experience, two four-day sessions will be offered, each limited to 15 participants. Participants will also have the option to stay for an optional fifth day of hands-on laboratory processing at the CoEx R&D facility.
Building a Common Language for Cacao Quality
The Core Training is designed for professionals committed to developing their expertise in cacao sensory evaluation and building a robust foundation in the Cacao of Excellence methodology. Through an intensive, practice-based learning experience, participants acquire the practical skills and common sensory language needed to assess, describe, and communicate cacao quality in a structured, consistent, and internationally recognised framework.
The programme emphasises direct sensory experience as participants work with carefully selected cacao mass samples that illustrate the diversity of flavour attributes described in the CoEx Flavour Wheel and Glossary. Guided tasting sessions encourage participants to exchange observations, discuss flavour perceptions, and refine their sensory vocabulary under the guidance of CoEx experts. Through this collaborative learning process, they progressively develop the ability to recognise, differentiate, and describe flavour attributes using a common sensory language.
The four-day programme combines theory and practice through a series of complementary modules, including:
Introduction to the Cacao of Excellence methodology and sensory tools;
The science behind cacao quality and flavour, from genetics and post-harvest processing to how samples are prepared for sensory evaluation;
Flavour identification across the whole CoEx flavour wheel, from core attributes through to complementary attributes, their sub-attributes, and off-flavours;
Flavour diversity, exploring whole flavour profiles from cacao samples of different origins;
Blind evaluations, applying the CoEx methodology in real evaluation conditions; and
Blind tests, validating and reinforcing participants' learning.
Participants will have the possibility to stay a fifth day for a hands-on cacao processing session at the CoEx R&D laboratory, working through the protocols set out in the Guide for the Assessment of Cacao Quality and Flavour to process dried cacao beans into cacao mass and chocolate ready for sensory evaluation.
Becoming a CoEx Trained Taster
Participants who successfully complete the course will be recognised as CoEx Trained Tasters and will receive a Certificate of Completion issued by Cacao of Excellence. They will also be included in the official CoEx Trained Taster Registry, recognising their successful completion of the foundational training and their ability to apply the CoEx methodology in a structured and consistent manner.
The training is designed for cacao producers and producer organisations, buyers and sourcing teams, chocolate manufacturers and bean-to-bar makers, and cacao quality specialists, consultants and researchers. For all of them, it provides the foundation needed to put the CoEx method into practice in their own work, to continue developing their sensory skills over time, and, to continue on the pathway toward [CoEx certification].
Training Information
Dates: 10–14 October 2026 (Session 1) and 19–23 October 2026 (Session 2)
Location: Cacao of Excellence Research & Development Laboratory, Perugia, Italy
Participants: Maximum of 15 participants per session
Registration fee: 1,800 EUR per person
Registration is now open. Visit our upcoming sessions page to reserve your place.
