From 191 samples representing 45 cacao origins worldwide, international flavour experts have identified the Best 50 as part of the 2025 Cacao of Excellence Awards. This recognition places farmers and their work firmly on the global stage, highlighting the critical role of origin diversity in shaping the future of chocolate.
How the Best 50 Were Selected
All 191 samples were processed at the Cacao of Excellence R&D Laboratory under strict standard protocols. Each underwent physical analysis and was transformed into cacao mass before being blind-tasted by the independent Cacao of Excellence Technical Committee. This group of international flavour specialists ensured impartiality and scientific rigour throughout the evaluation process.
According to the judges, the Best 50 recognition not only shines a spotlight on outstanding cacao but also strengthens farmers’ opportunities to connect with chocolate makers, buyers, and markets that prioritise quality.
What Comes Next
The selected Best 50 cacaos are now being processed into dark chocolates using a standardised recipe at the Cacao of Excellence R&D Laboratory. An international jury of sensory experts will then blind-taste these chocolates to determine the Gold, Silver, and Bronze Awards, which will be announced at the Cacao of Excellence Awards Ceremony on 20 February 2026, held during Amsterdam Cocoa Week at the Chocoa Trade Fair.
CocoaRadar also understands that preparations are also underway for the 1st Seguine Cacao Auction in a partnership between Chocoa, CoEx and commodity traders Daarnhouwer Co.
“Right now the lots are being transported to the Daarnhouwer warehouse, and a sample for each lot will be sent to the CoEx Laboratory for analysis, processing and development of Kit (beans, mass chocolate, QR code with profile) for send-out to potential buyers,” a spokesperson said.
Celebrating Farmers and Their Craft
“The Best 50 is an important step for farmers,” said Julien Simonis, Programme Manager of the Cacao of Excellence Programme. “It brings their dedication and skill to the attention of the international chocolate community, opening doors to recognition and better market access. Each cacao reflects extraordinary quality and the hard work of the people who produce it.”
About Cacao of Excellence
The Cacao of Excellence Programme, hosted by the Alliance of Bioversity International and CIAT, is the global reference for cacao quality and flavour. Combining scientific rigour with international recognition, it connects farmers to markets that reward excellence. Through training, research, and its prestigious awards, the programme promotes cacao diversity, strengthens producer livelihoods, and supports resilient and sustainable value chains.
About the Alliance of Bioversity International and CIAT
The Alliance of Bioversity International and CIAT, a CGIAR research organisation, delivers science-based solutions that use agricultural biodiversity to transform food systems sustainably. Operating in more than 45 countries, the Alliance works at the intersection of agriculture, nutrition, environment, and livelihoods to build climate resilience, boost productivity, and reduce hunger. Its work ranges from conserving crop diversity to linking farmers with markets, with the goal of making food systems more equitable, resilient, and nourishing.