Complete transparency. Zero compromise. We cultivate every cacao tree, harvest every pod, and craft every bar within a single estate.
Most chocolate companies blend beans from multiple farms and regions, masking inconsistencies with vanilla, dairy, and heavy sweeteners. At Terroir Cocoa, we believe true flavor comes from transparency.
By controlling every single step from soil to shelf, we guarantee genetic purity, optimal fermentation, and precise temperature management. The result is a chocolate that sings with the terroir of our volcanic highlands, free from compromise.
Bean to bar isn't just a process for us—it's a promise to honor the cacao tree, the farmers, and the craft that has defined our family for three generations.
Each phase requires patience, precision, and deep botanical knowledge. We never rush the process.
We grow fine-flavor Criollo and Trinitario clones in mineral-rich volcanic soil. Trees are canopy-shaded and naturally pollinated by native midges.
Year 1–5Pods are only harvested at peak ripeness. Our farmers hand-cut each pod with care to prevent pod rot and preserve bean integrity.
Twice YearlyBeans ferment in temperature-monitored wooden boxes for 7 days. This critical stage develops fruity and floral flavor precursors.
7 DaysBeans are spread on raised African beds and turned daily under the equatorial sun until moisture reaches exactly 7.5%.
10–14 DaysSmall batches are roasted at origin-specific temperatures. We develop complex aromatics without burning delicate flavor compounds.
2–3 HoursShells are gently removed using air currents. Only pristine, shell-free nibs proceed to grinding.
99% PurityNibs are ground into liquor, then stone-conched for 72 hours. This reduces particle size to 18 microns for a velvet texture.
72 HoursChocolate is carefully tempered to stable Form V crystals, poured into hand-polished molds, and slow-cooled for a perfect snap.
Final StageTechnology assists, but human expertise guides every decision in our bean-to-bar journey.
Sensors monitor soil moisture, humidity, and temperature across different elevations to optimize harvest timing.
Every batch is tested for moisture content, fat migration, and particle size distribution before packaging.
Our master chocolatier and QA team score each lot using the ASTIA protocol, ensuring only exceptional flavors ship.
Cocoa shells become biofuel for our roasters. Pod husks are composted or sold for organic fertilizer.
Walk our cacao groves, watch the fermentation boxes, and taste freshly tempered chocolate straight from the molding line.