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.
