Empowering farmers  
to protect the roots of cacao.

The HCP connects cacao producers worldwide with educational resources, technical expertise, and the opportunity to earn Heirloom designation — recognizing excellence and preserving biodiversity.

How to apply for Heirloom designation

The Heirloom Selection model recognizes cacao varieties with exceptional flavor, genetics, and cultural value. Here are all of the steps for Heirloom recognition.

Phase 11 month

Submit Your Pre-Application

Fill out and send the form to alyssa@hcpcacao.org and follow the HCP Submission Protocols. 

HCP will provide feedback within one month with further instructions.

Pre-Submission Form (EN).pdf5 MB

Phase 21 month

Prepare Submissions

The HCP will accept a maximum of 10 submissions per application cycle.

*Submissions received after  September 30th of that calendar year will be stored properly at Guittard Chocolate until the following year's application cycle.

Protocols_ENG.pdf933 KB

Phase 33 months

Sample Processing

Guittard will process the beans into chocolate and liquor according to HCP protocols and send them to the International HCP Tasting Panel for sensory analysis.

Phase 41 month

Heirloom Recommendation

Sensory analysis feedback is provided to submitters from the HCP Tasting Panel. Those recommended Heirloom will proceed to the next phase.

Phase 53 months

Site Visits and Verification

Virtual site visits are performed and reported to the HCP.

Phase 6

Genetic Analysis

A genetic analysis is conducted on all samples recommended for Heirloom designation, and the results are shared directly with the farmer.

Phase 71.5 years

Designation

Once the site visit and genetic analysis are verified, applicants approved for Heirloom designation are formally notified and provided with an HCP welcome packet, marketing materials, and access to the chocolatier network.

Phase 81.5 years

Public Ceremony & Tasting

Heirloom designees will be announced at a public event in Washington D.C. with a guided tasting.

Note: Any submissions received outside of the submissions deadline window can be accepted and stored under proper conditions at Guittard and will be processed in the following submissions cycle.

Mapping the originsof Heirloom cacao worldwide.

across 12 countries, HCP collaborates with farmers and partners to identify and protect the world’s most remarkable cacao varieties — the roots of chocolate as we know it.

Explore the Map

Frequently asked questions

There is a global scoring system used by the Panel. But evaluating flavor – no matter how detailed and “scientific” the approach of a Panelist – is always subjective. The Panel did blind test evaluations of chocolates to understand how each of them evaluates and to align themselves around an HCP global scoring system.

While the liquor and chocolate will be made to identical percentages with close to identical fats and solids, the steps for evaluation will vary. Each of the Panelists has more than 15 years’ experience tasting we have no intention of changing their ways. On the contrary, we embrace the varied perspectives as it only enhances the stature of a bean that wins universal acclaim.