About the lab
The Cacao of Excellence R&D Laboratory supports global efforts to evaluate, understand and improve cacao quality. At our facility in Perugia, we conduct physical and sensory analysis, produce cacao mass and chocolate for international evaluation, and develop sensory and processing skills across the sector.
Our work combines scientific methods, controlled processing and training to build a shared, reliable understanding of cacao quality and flavour.
What we do
Scientific Analysis & Research
We evaluate cacao using standardised physical and sensory methods based on the Cacao of Excellence Guide for the Assessment of Cacao Quality and Flavour
Processing for the Cacao of Excellence Awards
Award samples are processed at our Lab following our protocols, from bean evaluation to cacao mass and chocolate production.
Training & Capacity Building
We deliver training at the Lab and globally through expert consultants and partners.
Our global work
We collaborate with national cacao sectors, producer groups, research institutions and private companies to strengthen sensory capacity, post-harvest practices and shared understanding of cacao quality in producing countries.
Training & Capacity Building
Strengthening skills in cacao processing, sensory evaluation and post-harvest practices.
Services
Technical support including bean analysis, cacao mass and chocolate preparation, and sensory evaluation.
Products
Training and evaluation tools including cacao mass kits, the Best 50 Chocolate Treasure Box and the CoEx Flavour Wheel.
