Origin Field Study Origin study

The origin study program takes the subject of chocolate flavour study to a more detailed level, focusing on each cacao producing country – or region in larger countries. The program will give you the background and knowledge to fully understand the flavour profile of an origin based on its cacao genetics and introductions, climate, farming practices and the culture and history of the origin.

Origin Study is divided into two courses for each origin, beginning with an introductory course, which takes place in a classroom setting or can be taken online. You can then take your origin journey a step further with the Origin Field Study trip, which is based around a field visit to the origin, exploring the culture and cacao sources of the origin in person.

The field visit gives a unique and structured opportunity to explore the origin in person, with special access to many important cacao sources in the origin, led by Institute founders and senior teachers. The trip is structured around a sensory taste experience, taking in the local culinary culture as well as following the flavour profile of the origin from cacao fruits, through fermentation, drying, lab samples and finished chocolate. By exploring how and when cacao reached the origin, new introductions over time, the genetics of the cacao and the influence of the climate and farming techniques, we can begin to truly understand the origin flavour profile.