Brazil Masterclass

The course cost includes

• In country expenses during the program
• Airport transfers, local transportation
• Accommodation
• All meals
• Program activities

What’s not included

• Flights
• Alcohol

Topics

• History
• Botany
• World Production
• Plant Management
• Post Harvest Processing
• Governance
• Conservation
• Markets
• Logistics and Transport
• Products
• Quality and sensory

• Brazilian Cacao: Discover the history, genetics, and cultivation practices that shape Brazil's exceptional cacao. Hands on learning at multiple farms. 
  
  
• Flavor Development: Dive into quality-focused tree-to-bar techniques. Visit local chocolate makers.
   
• Sustainability: Learn about forest conservation and sustainable cocoa farming methods.
  
  
• Trade & Logistics: Explore transport routes, certifications, and Brazil’s unique market dynamics.
  
  
• Quality Assessment: Practice cocoa bean evaluation with a focus on Brazilian origins.

Cocoa and chocolate professionals or aspiring professionals seeking immersive experiences and deep dives into the cocoa value chain. Students will collaborate with peers, interact with thought leaders, and share expertise. Above all, they bring an open mind, sense of humor, and passion for cocoa and chocolate!

• Understanding Brazilian cacao’s unique genetics, cultivation, and flavor development.
  
  
• Building global connections with farmers, industry leaders, and peers.
  
  
• Earning a Certificate of Achievement (based on exam performance).
  
  
• Accessing a lifetime network of alumni and global industry leaders.

Dates: May 11–18, 2025
Locations: Ilhéus and surrounding cacao regions in Bahia, Brazil

• • Day 1: Sunday, May 11
    Arrival in Ilhéus. Tour of Ilhéus city and its history.
    Welcome dinner and introduction to the week’s schedule.

• • Day 2: Monday, May 12
    Classes at CIC: World Production and Conservation.

• • Day 3: Tuesday, May 13
    Classes at CIC: Botany + Genetics.
    Visit to CEPLAC - Knowing about Witches Broom and Monillia.

• • Day 4: Wednesday, May 14
    Classes at CIC: Plant Management + Post-Harvest.
    Visit to Fazenda Leolinda. João Tavares Experience in Cacao.

• • Day 5: Thursday, May 15
    Classes at CIC: Cacao research projects in Brazil.
    Visit to Dengo Origins.

• • Day 6: Friday, May 16
    Class: Certifications, Transport and Logistics. The market.
    Visit and stay overnight at Vale Potumuju.

• • Day 7: Saturday, May 17
    Classes at Vale Potumuju: Sensory and Quality Evaluation.
    Visit to Terra Vista squatter farms.

• • Day 8: Sunday, May 18
    Review of topics and final exam.
    Final team dinner.

• Kate Cavallin
  Founder of Cocoa Masterclass and Head of Cacao Latitudes, Kate is an expert in cocoa markets, trading specialty cocoa, and quality evaluation. She brings decades of experience and deep insights into the global cacao value chain.

• Sarah Bharath
  With over 24 years in cacao agronomy, Sarah is passionate about field-based solutions, regenerative agriculture, and post-harvest processing. Her expertise includes soil and plant management, cacao fermentation, and teaching applied science in real-world scenarios to unlock cacao’s full potential.

• Valentina Bosia
  With a strong background in sensory analysis and bean-to-bar chocolate making, Valentina is passionate about connecting growers and makers through craft and quality, embodying the philosophy of chocolate as a shared experience. She has a a degree in Gastronomical Sciences and is the Head of Cocoa Quality at Cacao Latitudes

• Paula Navarrete
  Paula Navarrete is a culinary professional with expertise in bean-to-bar chocolate production, sensory and quality evaluation, and flavor development. Passionate about exceptional ingredients, she is dedicated to connecting people through food and fostering a deeper appreciation for flavor and its stories.

• Juliana Aquino
  A Bahia native and founder of Baianí Chocolates, Juliana’s love for cacao stems from her childhood on Fazenda Santa Rita. After a career as a successful Latin jazz artist, she turned her culinary expertise to bean-to-bar chocolate, revitalizing her family farm and crafting chocolate that honors the region's rich heritage.

• Tuta Aquino
  Born on a cacao farm, and the co-founder of Baianí Chocolates, he focuses on sustainable cacao farming and post-harvest excellence, creating chocolate that embodies the interplay of nature, science, and art.

  We will also have joining us: 

  Genetics Expert
  We will be joined by a leading genetics expert who will provide a comprehensive look at the diverse cacao varieties found in the region. Learn about the genetics behind the unique flavor profiles and the importance of biodiversity in cacao cultivation.

  Ilhéus Historian Expert
  An expert in the history of Ilhéus and the surrounding region of Bahia. Our historian will guide us through the rich cultural and historical significance of this cacao-producing area.