The first samples are due to arrive at Luisa’s Vegan Chocolates in early August. Here the beans will be roasted, ground and melted into bars of vegan chocolate.

Vicinanza-Bedi said: “I’ve tasted some chocolate from Columbia, and it tastes amazing so I am really excited to work with the growers there. Learning more about the fermentation process is something I want to do.

“I am excited to work with the scientists and the farmers because I do not know about what they do, and they won’t know how to make the chocolate, so it is a learning partnership.

“I work in the market where consumers appreciate super premium chocolate so I’m sure we can learn from each other and help Colombian farmers find the right price and the right market.”

Fermentation is the chemical breakdown of a substance by bacteria, yeast or other organisms. It plays a crucial role in the flavour of chocolate made from cocoa beans. 

If there is a specific combination of yeast and bacteria that leads to a really good fermentation and a great tasting chocolate then the team may be able to find ways to help farmers to promote the growth of these microorganisms. 

Vicinanza-Bedi picked up a host of awards at this year’s Academy of Chocolate Awards. 

The world celebrated World Chocolate Day on 7 July. It is believed that chocolate was first introduced into Europe as early as 1550.