Understanding Microclimates in Cacao Cultivation
How elevation, rainfall patterns, and soil composition directly influence bean development and flavor precursor formation.
Read Article →Cultivating Heritage, Crafting Excellence
From the volcanic highlands of Ecuador to your kitchen, we grow, ferment, and process single-origin cacao with generations of agricultural knowledge.
[Farm Estate Imagery]
Rooted in the Earth
Established in 1987, Terroir Cocoa operates a 200-acre regenerative cacao estate in Ecuador's Napo Valley. Our farming philosophy centers on biodiversity, soil health, and the preservation of heirloom cacao varieties.
We maintain transparent relationships with our farming partners and prioritize ecological balance over volume. Every batch reflects the specific microclimate where it was grown.
Learn About Our Agriculture →Our Collections
Explore our rotating selection of single-origin bars, bulk cacao beans, and specialty blends.
[Dark 85% Bar]
Signature
Napo Valley Dark 85%
Intense, balanced profile with notes of dried fruit, toasted grain, and subtle minerality.
View Details →[Bulk Cacao Beans]
For Makers
Heritage Cacao Beans
Small-lot, wet-processed beans ideal for roasters, chocolatiers, and culinary professionals.
View Details →[Seasonal Blend]
Limited Release
Autumn Harvest Blend
A curated mix of Criollo and Trinitario varieties, naturally fermented and slowly conched.
View Details →From the Journal
Updates on farm operations, processing techniques, and industry insights.
The Science of Fermentation Windows
Why timing, temperature control, and microbial activity determine the quality of every harvest we bring in.
Read Article →Regenerative Practices & Soil Health
Our approach to cover cropping, compost integration, and maintaining long-term ecosystem resilience.
Read Article →Trusted By Culinary Professionals
MAISON DELACROIX
THE OAK ROOM
VANGUARD FOODS
SOUTHERN GASTRONOMY