Cacao of Excellence

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Cacao of Excellence

Empowering a new generation of cacao producers of excellence.
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07/08/2026

🌍 More National Organisation Committees (NOCs) have now been established for the 2027 Cacao of Excellence Awards!

These committees will coordinate national participation in the Awards and oversee the selection of the cacao samples that will represent their origins at the international level.

If you are a cacao producer or stakeholder in one of these countries, we encourage you to contact your National Organisation Committee to learn more about the national selection process and how to participate.
Contact details for all established NOCs are available on our website: https://www.cacaoofexcellence.org/awards/national-organisation-committees

📢 More National Organisation Committees will be announced as they are established. Stay tuned!

30/07/2026

Registrations are open for the first Cacao of Excellence Core Training in Sensory Evaluation!

This October, the Cacao of Excellence Research & Development Laboratory in Perugia, Italy, will host its first two editions of the CoEx Core Training in Sensory Evaluation.

Designed for professionals working across the cacao and chocolate value chain, this intensive four-day training provides a comprehensive introduction to the internationally recognised CoEx methodology for cacao quality and flavour assessment. Participants will have the possibility to stay a fifth day for a hands-on cacao processing session at the CoEx R&D laboratory.

Participants will experience the whole CoEx flavour wheel through carefully selected cacao mass samples from origins around the world, applying CoEx tools and strengthening their capacity for sensory evaluation through blind tastings and theoretical courses.

Upon successful completion, participants will receive a Certificate of Completion, earn the status of CoEx Trained Taster, and be included in the official CoEx Trained Taster Registry. This marks the first step on the pathway toward CoEx Certified Taster status.

Register now to one of the two opened sessions on our website – link in bio!
📍 Perugia, Italy
📅 10–14 October 2026 – Session 1
📅 19–23 October 2026 – Session 2
👥 Two sessions | 15 participants each
💰 Registration fee: 1800 EUR per person

09/07/2026

🌍 The first National Organisation Committees (NOCs) for the 2027 Cacao of Excellence Awards are now in place!

National Organisation Committees coordinate the Cacao of Excellence Awards process at the national level and play a key role in the earliest stages of the competition.

They organise national participation in the Awards and coordinate the selection of cacao samples to identify the beans that will go on to represent their origin at the international level. The selected samples are then evaluated by the Cacao of Excellence Laboratory as part of the 2027 Awards process.

If you are a cacao producer or stakeholder in one of the countries with an established NOC, we encourage you to get in touch with your national organisation committee to learn more about participation. You can find the contact details of all established NOCs on our website: https://www.cacaoofexcellence.org/awards/national-organisation-committees

📢 This is the first group of established NOCs for the 2027 edition, with additional committees to be announced in the coming weeks. Stay tuned!

07/07/2026

🍫 Happy World Chocolate Day!

Today, we celebrate chocolate, but every bar has a story that begins long before it reaches the factory or the shop shelf. It begins with cacao farmers.

Behind every harvest is years of knowledge, care and dedication. Yet the work of growing high-quality cacao is still too often undervalued.

At Cacao of Excellence, we believe that better chocolate starts with valuing cacao: its origin, its flavour and the people behind it. By choosing chocolate made with care, transparency and respect for both the bean and the farmer, we can build a more sustainable, diverse and flavour-rich future for chocolate.

This , we encourage everyone to seek out chocolate that honours origin, rewards quality, and celebrates the expertise of those who grow, transform and share cacao. Whether through bean-to-bar, tree-to-bar or other origin-focused approaches, these choices help support a cacao and chocolate sector where quality, sustainability and fairness go hand in hand. 🍫🌱

22/06/2026

How is cacao quality assessed? What makes flavours develop? How do buyers evaluate and differentiate cacao?

The Cacao Origins Training Programme, developed by in collaboration with the , offers a 3-day immersive training for cacao producers, producer organisations, and quality professionals.

Hosted at the in Perugia, the programme combines practical laboratory work, guided sensory evaluation, physical quality assessment, and discussions on market expectations.

📍 Taking place during 2026, participants will have the opportunity to deepen their technical knowledge while experiencing one of Europe’s leading cacao and chocolate events.

What participants will explore:
- Sensory evaluation and flavour profiling
- Flavour development from genetics to post-harvest practices
- Physical quality assessment
- Buyer expectations and differentiated markets

🗣️ Available in English, French, and Spanish
💰 €420 per participant
📅 Registration deadline: 30 September 2026
📍 Perugia, Italy

🔗 More information and registration through the link in bio

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

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