- 5.5 days
- Sun - Sat, 19 - 25 Jul 2026
- Cusco, Peru
- $4750
Fully understand how origin chocolate gets its unique flavour profile through a guided tour of the origin, taking in the key cacao sources and learning about the farming, culture, history and cacao grown in the origin. Origin Field Study tours will give you and understanding of the land, the terroir of the cacao and a chance to follow the flavour of the origin from cacao fruit to finished chocolate.
- Difficulty level: – intense on the move learning and tasting
- Terrain: mountain valleys, tropical forest, some time at high altitude
- Available as Level 3: if you did not already take Level 3 Chocolate Tasting, you can join the parallel course
- Bring your partner: Travel without taking the exams – $4,250 USD
Join our Level 3 Peru Cusco edition and experience an amazing journey to the heart of Chuncho cacao as part of our Origin Study series of courses.
You will follow the same route and activities as the Level 3 group, but with a more specific emphasis on the origin, carry through the learning you will already have gained through the Origin Introduction Peru Chuncho course, which is recommended before you embark on the field trip.
To find out more details of the field visit and view the full program, please visit our Level 3 information page https://www.chocolatetastinginstitute.org/course-events/level-3-certificate-in-chocolate-tasting-19-jul-2026-peru/
Origin Study Introduction – 17 July 2026, Lima
Before the course, you should have attended the Peru Chuncho Origin Introduction course. If you are not already enrolled for this, there will be an intensive 1-day version on Friday 17 July in Lima, two days before Level 3 starts. You can book your place here https://www.chocolatetastinginstitute.org/course-events/origin-introduction-origin-study-17-jul-2026-lima/
Bring your partner for the field trip
We realise many of you would love to travel with your partner for the trip, but that they might not wish to sit the exams or take part in all the study activities. For this situation, we have a special reduction of $500 USD off the list price for one partner travelling with a full-fee student. (Note that hotel prices are generally per-person in Peru, not per room). The partner place will include all visits, hotels and meals but not the exams or accreditation fees. To include a partner, please sign up for 2 places and pay the deposit and we will then adjust your final invoice. Please note that the partner reduction may be reduced if any discount or coupon codes are applied, to ensure costs are covered.
Origin Field Study Origin Study
The origin study program takes the subject of chocolate flavour study to a more detailed level, focusing on each cacao producing country – or region in larger countries. The program will give you the background and knowledge to fully understand the flavour profile of an origin based on its cacao genetics and introductions, climate, farming practices and the culture and history of the origin.
Origin Study is divided into two courses for each origin, beginning with an introductory course, which takes place in a classroom setting or can be taken online. You can then take your origin journey a step further with the Origin Field Study trip, which is based around a field visit to the origin, exploring the culture and cacao sources of the origin in person.
The field visit gives a unique and structured opportunity to explore the origin in person, with special access to many important cacao sources in the origin, led by Institute founders and senior teachers. The trip is structured around a sensory taste experience, taking in the local culinary culture as well as following the flavour profile of the origin from cacao fruits, through fermentation, drying, lab samples and finished chocolate. By exploring how and when cacao reached the origin, new introductions over time, the genetics of the cacao and the influence of the climate and farming techniques, we can begin to truly understand the origin flavour profile.
- An in-depth field exploration of the geography and history of the origin
- Visits to the main cacao producers in the region, including well-known names and lesser-known farms and cooperatives
- Exploring and understanding the different post-harvest fermentation and drying practices in the origin
- Exploring the types and varieties of cacao growing in the origin
- Advanced sensorial study, tasting and profiling
- Visits to local chocolate makers, if available in the region
- Networking events and group dinners
- Certified IICCT tasters wishing to extend their chocolate learning
- Tasters who want to develop their understanding of individual origins
- Educators who want to develop their background knowledge
- Chocolate makers who want to learn more about the source of the cacao they are using