Discover cacao through a guided bean-to-bar tasting experience, where we explore how origin, genetics, fermentation, roasting and craft shape flavour, aroma and texture. This session introduces you to the world of fine-flavour cacao — an immersive sensory and educational journey for chocolate lovers, cacao enthusiasts or curious beginners.

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You’ll learn to:

• Understand the difference between fine-flavour and bulk cacao.
• Explore how cacao’s origin and terroir influence taste.
• Discover key genetic varieties, fermentation styles and how processing affects flavour.
• Taste 3–5 single-origin cacaos side by side, comparing aroma, acidity, bitterness, sweetness, texture and mouthfeel.
• Practice sensory tasting: aroma identification, flavour profiling, texture and balance evaluation.
• (Optional) Experience traditional cacao grinding — a tactile step from bean to liquor.

 

The session unfolds in a simple, clear flow:

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1. Introduction to origin, variety and terroir

2. Sensory exploration: aroma & sight

3. Guided tasting of multiple origins

4. Texture & mouthfeel evaluation

5. Open discussion: craftsmanship, origin quality and appreciation

 

Ideal for:

• chocolate lovers & foodies
• artisanal craft seekers
• culinary creatives and home-makers
• curious beginners wanting to understand cacao quality

 

Details and tasting options: 

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Individual Tasting Experience 

A private, personalised cacao tasting experience tailored to your curiosity and learning pace.
€55 — 75–90 minutes

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Group Tasting Experience — Minimum 4 people, maximum 8

A shared sensory experience perfect for friends, family, studios or small groups.
€35 per person — 75–90 minutes