Cocoa Flavour Profiling Services

Cocoa Hub’s cocoa flavour profiling service transforms raw cocoa into a precisely understood, high-value ingredient. We analyse cocoa at every critical stage, fermentation, drying, roasting, and grinding, to reveal its full sensory potential and ensure consistency from harvest to harvest.

Using standardised sensory protocols, trained tasters evaluate aroma, acidity, bitterness, astringency, mouthfeel, and finish, while identifying distinctive flavour notes such as red fruit, floral, nutty, caramel, spice, or earthy tones. These sensory results are paired with fermentation data, origin characteristics, and post-harvest variables to build a complete flavour fingerprint for each cocoa lot.

Our profiling goes beyond description. We score fermentation quality, detect defects early, and provide actionable recommendations to farmers and processors to improve flavour outcomes in future harvests. For buyers and chocolate makers, we translate flavour data into practical guidance — matching cocoa profiles to intended applications such as dark chocolate, milk chocolate, beverages, or inclusions.

Every profiled lot receives a digital flavour report that supports traceability, quality assurance, and storytelling. This allows brands to communicate flavour with confidence, replicate successful profiles, and reduce development risk. With Cocoa Hub, flavour becomes measurable, repeatable, and strategically valuable.