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Protocols for HCP Lab Tests & Raw Bean Characterization Pre-Liquor Preparation & Analysis
The following protocol covers what happens after the HCP Lab logs the receipt of the beans by their HCP Identification Number and bean information that will allow determination of the proper roasting conditions. While at the HCP Lab, prior to these tests, beans will be stored in a temperature and humidity controlled environment to ensure their stability.
Raw Bean Characterization Tests
Upon receipt, the HCP Lab will conduct the following tests on the Applicant’s beans as they are prepared for processing into liquor and chocolate (covered in the following set of protocols):
The HCP Lab will also photograph the cut tests. Photos will include a (MacBeth) ColorChecker or equivalent to allow standardization of the colors due to lighting differences.
In the Unlikely Event Beans Fail Cut Tests
If all tests are passed, the HCP Lab will mark the tests as passed. Should a sample fail a Cut Test in the HCP Lab, the HCP Lab will mark the test as failed, and the Applicant and Tasting panel will be notified. 110 beans will then be sent to two HCP Tasting Panel members who have labs and can perform additional Cut Tests of 2 x 50 beans and photograph them. The new Cut Test information will be entered into the HCP Database.
Beans that pass the Cut Test are now processed into Liquor and Chocolate – see the subsequent protocols in the left menu.
Click here to Download a PDF of the complete HCP Protocols through Evaluation in English
Un PDF completo de los protocolos en español está disponible por hacer clic aquí
Cliquez ici pour une version française des protocoles entières en PDF
Uma versão completa no formato PDF dos protocolos em Português está disponível ao clicar aqui