CoE Cocoa
Center of Excellence (CoE) Cocoa is a cocoa development hub that promotes collaboration, innovation, and sustainable value creation across the cocoa value chain. We work with farmers, industry players, academia, government, and entrepreneurs to strengthen the cocoa ecosystem from upstream to downstream. CoE Cocoa focuses on improving cocoa quality and productivity, strengthening post-harvest practices, and developing value-added cocoa products. Through applied research, training, mentoring, and technology transfer, we connect knowledge with real-world practices and market needs. As a center for knowledge and capacity development, CoE Cocoa serves as a space to learn, innovate, and collaborate. We support the growth of innovation, entrepreneurship, and strategic partnerships that enhance the competitiveness of an inclusive and sustainable cocoa industry. With a collaborative and impact-oriented approach, CoE Cocoa is committed to supporting a resilient, globally competitive cocoa industry while delivering tangible benefits to all stakeholders across the cocoa value chain.
Product
Cokelat PPA Heritage: Preserving Heritage, Delivering the Finest Chocolate
PPA Heritage chocolate is a unique chocolate made from selected cocoa beans from D.l. Yogyakarta local farmers which is processed by paying attention to aspects of good manufacturing process. Agro-Industry Product Development Study Program, Department of Bioresources Technology and Veterinary, Vocational School, Universitas Gadjah Mada develops PPA Heritage Chocolate for chocolate lovers who prioritize quality.
Cokelat KAALA: Timeless Journey of Nusantara Chocolate
Every Kaala bar begins as a profound story on the slopes of Kulon Progo and the limestone hills of Gunung Kidul. Here, time moves slowly, respecting the profound effort required to nurture life. Each cocoa bean is a promise, nurtured by the warm soil and the caring, patient hands of local farmers.
Our commitment to goodness goes beyond the field. We honor this sincerity by translating it into meticulous science not to impose synthetic standards, but to decode nature's inherent potential. This meticulous research is the wholehearted work of the Teaching Factory Cocoa (Field Research Center) and the Agro-Industrial Product Development Study Program, Universitas Gadjah Mada. Through this journey, we discovered Sacha Inchi: a tropical seed cultivated by local farmers yet still little known. Modest in form, rich in essence, it holds omega comparable to salmon, with proteins and antioxidants that enrich both flavor and nutrition.
Kaala unites knowledge and time, science and the soul of Nusantara. We believe true indulgence is not only about what melts on the tongue, but about the journey from soil, science, and sincerity to make what is good, even better.
Facilities
Roaster
Roasting process helps form the flavor, aroma, and color. Additionally, this process kills microorganisms present in the cocoa nibs.
Winnower
Winnowing is the process of removing the outer shell or husk from the cocoa beans. This process produced small pieces of cocoa beans called nibs.
Refiner-Conche
Conching is a complex process of stirring, heating and aeration. It is an important process that develops and refines the texture and flavor of the chocolate.
Tempering Wheel
Tempering aligns the cocoa butter crystals to create a stable and glossy finished product. Proper tempering ensures the chocolate has a smooth texture, a shiny appearance, and a satisfying "snap" when broken.
Service
From Bean to Bar: Fundamental Chocolate Production Training
This training program is open to cocoa farmers, chocolate business practitioners, and the general public who are interested in learning about the bean-to-bar chocolate production process. The program aims to enhance participants’ understanding and skills in post-harvest handling and proper cocoa processing practices to produce high-quality, safe-to-consume chocolate. Hands-on testing and practical exercises are provided at each stage of cocoa handling and processing to equip participants with the knowledge and skills needed to implement effective product quality control.