We provide strategic advisory and capacity support to help organisations strengthen their cacao quality practices, develop sensory capabilities and collaborate on research. Our services are designed for national cacao sectors, development agencies, cooperatives, private companies and research institutions seeking expertise in cacao quality and flavour evaluation.
Sensory Panel Calibration
Sensory Panel Calibration
Support to strengthen and standardise sensory evaluation teams. Includes taster calibration, team alignment, and the application of CoEx sensory methods.
Post-Harvest Quality Advisory
Post-Harvest Quality Advisory
High-level guidance on how fermentation, drying and sorting influence cacao quality. Advisory only.
Capacity Building Project Support
Capacity Building Project Support
Technical advisory for development agencies and sector institutions designing or implementing cacao quality components as part of broader cacao sustainability initiatives.
Research Collaboration
Research Collaboration
Partnerships with research institutions or R&D teams on flavour, sensory science and cacao quality studies.
Latest News
Indonesian Researchers Strengthen Capacity Around Cacao Flavour Evaluation and Quality Assessment
As cacao-producing countries increasingly seek to strengthen their own capacity around flavour evaluation, processing innovation and quality… [+ more]
What NPR’s feature reveals about the future of cacao quality
NPR recently featured the work of Cacao of Excellence in a story exploring one of the central challenges facing the cacao sector today: while cacao… [+ more]
First Seguine Cacao Auction Confirms Premium Value for Recognised Quality and Flavour
First Seguine Cacao Auction Confirms Premium Value for Recognised Quality and Flavour Amsterdam, 20 February 2026 - The inaugural Seguine Cacao… [+ more]