Bean reception & evaluation
Receive and carry out a detailed physical evaluation of cacao beans from different origins around the world.
Lab Processing Training
From cacao beans to cacao mass
A unique opportunity to explore the science behind superior quality cacao. Through hands-on training at the Cacao of Excellence laboratory in Perugia, participants gain practical expertise in the physical evaluation and processing of cacao beans, essential steps in the journey from bean to award-winning chocolate.
Applications open | Cacao of Excellence Awards 2027
Awards Training 2027
Between February and June 2027, join our laboratory for two to three weeks and learn the protocols used to prepare cacao samples for the Awards. Each edition, the laboratory receives around 200 samples from more than 45 origins: trainees practise on this exceptional diversity, learning how consistent processing gives the Technical Committee a reliable basis for sensory evaluation and the selection of the Best 50.
There is no training fee; participants cover their own travel, accommodation and meals. Two weeks of Awards Training are one of the two ways to complete Step 1 of the CoEx Lab Cacao Processing certification pathway.
Training based on Cacao of Excellence International Standards
The training follows the protocols outlined in the Guide for the Assessment of Cacao Quality and Flavour. It also includes an introduction to sensory evaluation, tailored to each trainee’s level of experience.
What trainees will learn
Cut tests & roasting protocols
Conduct cut tests and develop appropriate roasting protocols for different cacao samples.
Roasting, breaking & winnowing
Apply the key processing stages needed to transform whole cacao beans into clean, correctly roasted nibs.
Processing into cacao mass
Process cacao nibs into cacao mass prepared for consistent, standardised sensory evaluation.
Reception
Physical evaluation
Roasting
Processing
Sensory evaluation
A pathway towards certification
As with sensory evaluation, trainees follow a progressive pathway to deepen their practice and work towards formal recognition of their proficiency in the Cacao of Excellence processing methodology. The first step is open now.
Lab Processing Training
A strong practical foundation in physical assessment and processing cacao beans into cacao mass using CoEx protocols: the processing equivalent of the Core Training in sensory evaluation. Two ways to complete it:
Continued Practice & Modules
Deepen and consolidate processing skills through further practice and complementary learning opportunities currently in development.
CoEx Processing Certification
A future credential designed to formally recognise proficiency in applying the Cacao of Excellence processing methodology.
Tailored Lab Processing Trainings
We can tailor lab processing trainings to the needs of producer organisations, companies, quality teams, laboratories, and other cacao sector groups, from focused introductions to more advanced support.
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