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.
A special training opportunity
Registration for the 2027 Awards Training opening soon. Stay tuned.
Awards Training
Lab Processing Training is also offered within the framework of the Cacao of Excellence Awards. Trainees learn the CoEx protocols by putting them into practice on numerous cacao samples received from origins around the world. Working across this exceptional diversity of cacao and flavour profiles, participants learn to process every sample consistently so that its full flavour potential can be revealed.
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, we are developing a progressive pathway through which trainees can deepen their practice and, in the future, work towards formal recognition of their proficiency in the Cacao of Excellence processing methodology.
Lab Processing Training
The planned first stage will build a strong practical foundation in physical assessment and processing cacao beans into cacao mass using CoEx protocols.
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.
Get in touchLatest News
First Cacao of Excellence Core Training in Sensory Evaluation to be Held at the CoEx R&D Lab
The first Cacao of Excellence (CoEx) Core Training in Sensory Evaluation will take place in October 2026 at… [+ more]
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]