http://www.cacaoofexcellence.org/

Cacao of Excellence, Via di San Domenico, 1, Rome (2026)

19/06/2026

Gold Distinction | A&D Sanchez Cocoa Export - Ecuador

Concluding our 2025 Best50 Spotlight series with one last producer awarded Gold Distinction!

Jennifer Sánchez is part of A&D Sánchez Cocoa Export, a family-run cacao business based in the Los Ríos province of Ecuador.

Established in 2014, the company builds on more than 50 years of cacao expertise initiated by Jennifer’s father, whose work laid the foundation for the family’s continued engagement in cacao production.

Today, Jennifer carries forward this legacy with a strong commitment to quality, traceability, and sustainability, ensuring consistency across every stage of production.

✨ Flavour profile (as evaluated): This complex sample opens on a moderate cacao base, developing clear browned fruits, a light floral touch, woody notes and warm spices. The finish is long- lasting, with cacao, wood and a hint of caramel.

🎥 More about Jennifer and A&D Sanchez Cocoa Export here: https://www.youtube.com/watch?v=bdwJnZb7TME&list=PLqFeFaE7j89-6imbb9nYdD1Kq-ialZhrq&index=9

18/06/2026

Gold Distinction | Leomar Silva Vieira - Brazil

Leomar Silva Vieira is a cacao farmer from Alvorada Farm, located in the municipality of Medicilândia, Pará State, Brazil.

With more than 35 years of experience in cacao cultivation, Leomar comes from a long family tradition of farming and has dedicated his life to working the land and refining his production practices.

Over the years, he has cultivated the Alvorada cacao variety, known for its distinctive quality and remarkable flavour expression, reflecting careful farming practices and a deep understanding of the farm’s terroir.

✨ Flavour profile (as evaluated): Prominently fruity, this sample opens on bright acidity with tropical, red and yellow fruits. Browned fruits and floral notes follow, ending with caramel sweetness, spices, nuts and wood.

🎥 Learn more about Leomar and Alvorada cacao variety here: https://www.youtube.com/watch?v=JegYHo_YeRo&list=PLqFeFaE7j89-6imbb9nYdD1Kq-ialZhrq&index=6

17/06/2026

Gold Distinction | USCPCC IBA “COOP-CA” – Koffi EKOUADJI - Togo

Koffi Ekouadji is a cacao producer from the Canton of Kpété Bena, in the Wawa Prefecture of Togo, where he cultivates Forastero cacao. He is a member of the Aboeoudja Cooperative, working alongside fellow producers to strengthen cacao production in the region.

For Koffi, cacao is the foundation of his family’s livelihood and an opportunity to contribute to the development of his community. Through his farm, he creates employment opportunities, supports local economic activity, and invests in the well-being of those around him.

✨ Flavour profile (as evaluated): A complex chocolate with a good cacao base, moderate bitterness and astringency, and clear acidity. Fresh and brown fruit notes lead to hints of floral, spices and wood. A unique sample.

🎥 Discover Koffi’s story here: https://www.youtube.com/watch?v=ZgyXg06XE5U&list=PLqFeFaE7j89_qRVAK6oz-G_dozv10ARVW&index=7

16/06/2026

Gold Distinction | TinTin Chocolate – Thailand

Roong Kumpan is the founder of TinTin Chocolate, a tree-to-bar chocolate company based in Ranong, Thailand.

Motivated by a desire to create exceptional chocolate from his own cacao, Roong began cultivating cacao five years ago and has since dedicated himself to mastering every stage of production, from growing the beans to crafting the final chocolate.

Working in Ranong presents unique challenges. As one of Thailand’s rainiest regions, drying cacao beans during the long wet season can be particularly difficult. Through persistence and innovation, Roong has developed effective drying methods that allow him to consistently produce high-quality cacao despite the climatic conditions; demonstrating how technical know-how can transform local challenges into opportunities for producing remarkable cacao and chocolate.

✨ Flavour profile (as evaluated): This unique and complex chocolate starts with a moderate core. It develops clear fresh fruits such as pineapple and banana, browned fruits like dried apricot, floral notes and panela-like sweetness. The finish is long, fruity and cacao-based.

🎥 find out more about TinTin Chocolate here: https://www.youtube.com/watch?v=BBzd9IKsAB8&list=PLqFeFaE7j89_a08KUP7SYOGWAD2cp6-N8&index=1

15/06/2026

Gold Distinction | Gilmar Batista de Souza – Brazil

Gilmar Batista de Souza is the owner of Chácara Sumaúma ( ), located in the municipality of Uruará, in the state of Pará, Brazil.

Having grown up around cacao, Gilmar has dedicated much of his life to cultivating the crop and continuously improving his farm. Over the years, he has worked to refine his agricultural practices, always seeking ways to enhance the quality and flavour potential of his cacao.

His commitment reflects the dedication behind quality cacao production, where continuous learning, careful farm management, and attention to detail contribute to producing exceptional cacao.

✨ Flavour profile (as evaluated): This chocolate opens on bright fruity acidity and fresh berries, apple and citrus. It develops clear floral notes and ends on a long, slightly nutty aftertaste. Complex and balanced.

🎥 Learn more about Gilmar and his farm here : https://www.youtube.com/watch?v=Aih5gknS-dI&list=PLqFeFaE7j89-6imbb9nYdD1Kq-ialZhrq&index=5

11/06/2026

Gold Distinction | Costa Esmeraldas Cacao Co. – Ecuador

Freddy Salazar is the founder of , located in the province of Esmeraldas, Ecuador.

The farm was established on land that had previously been used for cattle ranching and was later restored for cacao cultivation. At the heart of the project is a commitment to preserving Ecuador’s iconic Nacional cacao, a historic variety that has shaped the country’s cacao identity for generations.

As newer cacao varieties become increasingly widespread, Costa Esmeraldas works to conserve and promote Nacional cacao, recognising its unique heritage, flavour potential, and importance to Ecuador’s cacao culture. Through this effort, Freddy and his team aim to demonstrate that preserving native genetics is not only about protecting biodiversity, but also about creating value and opportunities for cacao producers.

✨ Flavour profile (as evaluated): Starting with high cacao and pronounced sweetness, this sample combines fresh red, white and tropical fruits with browned fruits like raisins. It continues with low vegetal, wood and nut notes.

🎥 Watch Freddy’s interview here: https://www.youtube.com/watch?v=MRQOxBmtXIQ&list=PLqFeFaE7j89-6imbb9nYdD1Kq-ialZhrq&index=10

10/06/2026

Gold Distinction | Taluang Cocoa – Thailand

Puangrat Meekeaw is part of Taluang Cocoa, located in Thung Song, Nakhon Si Thammarat Province, Thailand.

Founded in 2017 by Rinanya “Khun Mam” Srinuan, Taluang Cocoa has become one of Thailand’s most recognised cacao farms, combining high-quality production with a strong commitment to sustainable agriculture and community development.

At the heart of their work is a mission to improve the livelihoods of local farmers by promoting organic farming practices and reducing the use of agricultural chemicals. Through a fully integrated cacao processing model, Taluang Cocoa helps producers create more value from their harvest while strengthening knowledge and opportunities within the community.

✨ Flavour profile (as evaluated): This intense chocolate shows pronounced nut notes, followed by wood and spices such as cinnamon and roasted coconut. These sit on a balanced core of cacao, bitterness, acidity and astringency, with hints of browned fruits and vegetal.

🎥 More about Taluang Cocoa here: https://www.youtube.com/watch?v=vJNFjegzt0E&list=PLqFeFaE7j89_a08KUP7SYOGWAD2cp6-N8&index=2

09/06/2026

Gold Distinction | PT. Kudeungoe Sugata – Indonesia

Mirza is the Director of Operations at PT. Kudeungoe Sugata, an Indonesian company built on a simple conviction: farmers deserve greater recognition and value for the cacao they produce.

The company was created in response to a reality familiar across many producing regions: smallholder farmers dedicate their lives to cultivating cacao, yet often remain disconnected from the markets that benefit from their work. Sugata was founded to help bridge that gap, creating more direct and transparent connections between Indonesian producers and chocolate makers around the world.

Deeply rooted in Indonesia’s farming communities, the company works directly with farmers from Aceh to Sulawesi, supporting them through access to quality planting material, agronomic training, and post-harvest guidance. These long-term partnerships aim to strengthen both livelihoods and cacao quality.

By building supply chains around trust, fairness, and transparency, PT. Kudeungoe Sugata is helping ensure that the people behind cacao receive greater recognition for their contribution to every bar of chocolate.

✨ Flavour profile (as evaluated): This chocolate expresses a good fruity acidity with clear fresh fruits like citrus and berries. Moderate to high bitterness and astringency support low-key nutty, woody and floral notes, leading to a harmonious finish.

🎥 Discover more about PT. Kudeungoe Sugata’s work: https://www.youtube.com/watch?v=INMrOp-1EtM&list=PLqFeFaE7j89_a08KUP7SYOGWAD2cp6-N8&index=10

08/06/2026

Gold Distinction | Fazenda Santa Cruz Agricola Cantagalo Ltda. – Brazil

Cláudia Sá manages Agrícola Cantagalo, a group of farms located in the south of Bahia, one of Brazil’s most renowned cacao-growing regions.

Her father began cultivating cacao on the land, and ten years ago Cláudia took over the management of the farms. Since then, she has continued developing the operation, with a particular focus on cacao quality and sustainable production.

The farms operate under the traditional Cabruca system, a unique agroforestry model in which cacao is cultivated beneath the native Atlantic Forest canopy. This approach helps conserve biodiversity, protect local ecosystems, and maintain habitats for wildlife while producing high-quality cacao.

✨ Flavour profile (as evaluated): With good cacao and moderate acidity, astringency and bitterness, this chocolate shows strong complexity. It starts with floral and fresh fruit notes, then develops browned fruits, nuts and vegetal notes. The finish is clean, with cacao, wood and nuts.

🎥 : https://www.youtube.com/watch?v=LYLllFsyqYY&list=PLqFeFaE7j89-6imbb9nYdD1Kq-ialZhrq&index=4

05/06/2026

Gold Distinction | David Valentin Bayon – Puerto Rico

David Valentín is the founder of Cacao Valent, a family-owned cacao business located in the municipality of San Sebastián, Puerto Rico. Established in 2013, their farm Finca Esperanza, was created with a vision to strengthen local cacao production and create opportunities for Puerto Rican cacao to be processed and valued on the island before reaching international markets.

Building on this vision, the family launched La Chocolatería in Aguadilla in 2022. It is one of Puerto Rico’s pioneering tree-to-bar chocolate businesses. Sourcing cacao directly from Finca La Esperanza, La Chocolatería transforms locally grown beans into chocolate, showcasing the quality and flavour potential of Puerto Rican cacao while creating greater value at origin.

✨ Flavour profile (as evaluated): This pleasantly complex chocolate shows high bitterness and astringency with low acidity and moderate cacao. Overripe and browned fruits, roasted nuts and spices or to***co emerge, finishing on wood and cacao.

🎥 Learn more about Cacao valent here: https://www.youtube.com/watch?v=omy0iPresuo&list=PLqFeFaE7j89-8q4yHND_BQJTQqQ4flJni&index=6

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