Sensory Evaluation
Training & Pathway to Certification
This pathway develops the skills needed to analyse cacao quality and flavour using the CoEx methodology, as set out in the Guide for the Assessment of Cacao Quality and Flavour, taking evaluators from foundational tasting skills to internationally recognised certification.
Who is this for
The training is for any stakeholder of the value chain, including producers, traders, chocolate makers, quality professionals, or teams seeking recognised, standardised sensory evaluation skills.
Online Tasting Sessions & Modules
We organise online tastings for which sample kits are shipped to participants in advance. Sessions range from introductory, discovery level tastings to more advanced modules that fit within the pathway to certification.
Pathway to Certification
Three stages, from foundational training to the CoEx Certification credential.
Core Training
A four day intensive course that builds a solid foundation in sensory analysis. Real cacao samples, theory and extensive practice across the full CoEx flavour wheel. Leads to the CoEx Trained Taster credential.
Personal Development
A period of independent practice, supported by online tastings and complementary modules.
CoEx Certification
The formal credential validating an evaluator's proficiency, a common, trusted standard of excellence across the cacao sector.
Tailored Trainings & Certification Pathways
We can tailor trainings and certification pathways to meet the specific needs of different groups, from tasting panels within individual companies to national panels in producing origins.
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]