HCP Producer Guide for
Cacao Quality and Flavor Assessment

The Heirloom Cacao Preservation Fund (HCP) developed this guide with Natalia Aristizabal through an extensive training at the Cacao of Excellence Lab in Rome to share best practices for producers to be able to assess the quality and flavor of their cacao.

This guide is a practical tool designed to help cacao producers to improve and evaluate the quality of their cacao step by step using globally recognized methods. By following these guidelines, producers will be able to:

• Showcase the value of cacao to buyers
• Participate in quality competitions
• Obtain better prices and recognition

Alignment with HCP Protocols
This guide follows the official Heirloom Cacao Preservation Fund (HCP) protocols for evaluating and designating Heirloom cacao. It reflects key industry practices in:

• Receipt and physical evaluation of beans
• Fermentation and drying standards
• Cut test procedures and defect classification
• Roasting profiles by cacao type
• Liquor and chocolate preparation for sensory analysis

English - Inglés

Producer Guide by Alyssa D'Adamo

Español - Spanish

Guía para productores by Alyssa D'Adamo

This  report is made possible by the support of the American People through the United States Agency for International Development (USAID) and the United States Department of Agriculture (USDA) through the Cacao for Peace (CfP) Program. The contents of this manual are the sole responsibility of the Heirloom Cacao Preservation Fund and do not necessarily reflect the views of USAID, USDA or the United States Government.