Cocoa Knowledge Center · 2 guides
Taste, science and what comes next
Flavor is what makes cacao exceptional, and understanding it takes both scientific knowledge and sensory practice. Tasting notes link cacao to coffee and wine, and new cocoa-free alternatives are raising questions for the whole industry.
These guides help craft makers, buyers and food professionals read and describe flavor, and understand the innovations that could change the future of cacao.
Guides in this hub
What this hub covers
- Tasting and flavor notes
- Sensory evaluation
- Cocoa-free alternatives
- Innovation in cacao products
Written from origin
These Guides and articles are our own experiences and research. Leila Carvajal Erker, founder of CocoaSupply, a chemical engineer (WPI '96). We work directly with smallholder farmers, and our family has been working with Ecuadorian cacao for four generations, from farming, to processing and distribution.
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