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Cocoa Fermentation and Quality Grading

From pod to graded bean: fermentation, drying and the cut test that premium buyers expect.

Cocoa and CoffeeIntermediateWest Africa
Ripe cocoa pods growing on the trunk of a cocoa tree in a shaded farm
Duration
8 weeks
Weekly hours
6 hours / week
Format
Hybrid
Language
English
Certification
Professional Certificate

Overview

Quality is made after harvest. This course follows cocoa from pod opening through fermentation, drying and grading, with practical sessions at partner cooperatives.

What you will learn

  • Judge pod ripeness and harvest timing
  • Run heap and box fermentation
  • Monitor temperature and turning schedules
  • Dry beans to target moisture
  • Perform a cut test and grade beans
  • Recognise common flavour defects
  • Record batch data for traceability

Modules

  • Ripeness and timing40 min
  • ⚑Harvest a sample block120 min
  • Hygiene and handling20 min

Field assignment

Instructor

Sample instructor

Kofi Mensah-Asante

Cocoa Quality Specialist · West Africa

Kofi grew up on a cocoa farm in the Ashanti Region and now advises cooperatives on fermentation, drying and grading for premium buyers.

Cocoa fermentationQuality gradingSpecialty coffee

Certification

Professional Certificate

Recognises applied, job-ready skills assessed through field work and a capstone.

Requirements to earn it

  • Complete all lessons
  • Submit every field assignment for mentor review
  • Pass a capstone project assessed by an instructor

Prerequisites

  • Basic familiarity with cocoa farming
  • Foundations of Organic Specialty Crop Production recommended

Who this is for

  • Cocoa farmers and cooperative staff
  • Quality officers
  • Aspiring cocoa exporters

Next start: 2 February 2027

Tuition information coming soon

Confirm enrollment

You are enrolling in “Cocoa Fermentation and Quality Grading”, starting 2 February 2027. You can leave the course at any time.

Tuition information coming soon