Terroir Cocoa is a family-owned agricultural estate dedicated to sustainable cacao farming, botanical preservation, and artisan chocolate craftsmanship. Every bean tells the story of our soil, climate, and generational expertise.
Where agriculture meets artistry
"We don't just grow cacao. We steward the land that gives it life, honoring the rhythms of nature passed down through three generations."
Founded in the lush Napo Valley of Ecuador, Terroir Cocoa began as a modest family plot dedicated to preserving fine-flavor cacao varieties threatened by industrial agriculture. Today, our 200-acre estate operates as a model of regenerative farming, botanical diversity, and ethical labor.
We cultivate over 20 distinct cacao clones, carefully matched to microclimates across our volcanic terraces. Every harvest is guided by agricultural science, traditional knowledge, and an unwavering commitment to quality.
Zero synthetic chemicals, 100% regenerative practices
Mineral-rich soil elevating flavor complexity
Equitable compensation for all farm workers
Multiple Grand Prix & International Chocolate Awards
Small-batch, bean-to-bar chocolate crafted from our own harvest. Each variety reflects the unique terroir, climate, and fermentation profile of its origin block.
Intense dark berry, toasted almond, and subtle smoky notes. Our flagship expression of fine-flavor cacao.
Complex red wine, cedar, and caramel undertones. Sourced from century-old heritage trees.
Bright citrus and red fruit notes balanced with creamy milk chocolate. A tropical harmony.
Naturally pink cacao with wild berry tartness and a smooth, sweet finish. No added color or flavor.
Precision, patience, and traditional methods guide every step of our bean-to-bar journey.
We maintain a polyculture agroforestry system, growing cacao under native shade trees that regulate temperature, prevent erosion, and support biodiversity. Each clone is selected for disease resistance and flavor potential.
Pods are individually assessed and harvested by hand only when fully mature. This selective picking ensures optimal sugar development and prevents premature fermentation defects.
Beans undergo 6-7 days of natural fermentation in cedar boxes, with regular turning to develop precursor compounds. Temperature and moisture are meticulously monitored to build complexity.
Beans are spread on raised beds for 5-7 days of natural sun-drying. Before conching, they are slow-roasted in small batches at precise temperatures to unlock origin-specific flavor profiles.
A 72-hour stone-conching process refines texture and develops aromatic notes. Each batch is carefully tempered to achieve optimal crystal structure, ensuring a glossy finish and satisfying snap.
Agriculture must give back more than it takes. Our sustainability initiatives protect ecosystems, empower communities, and ensure long-term viability.
Our estate achieves carbon negativity through reforestation, soil carbon sequestration, and 100% renewable energy across all processing facilities.
We plant five native trees for every cacao tree harvested. Over 280,000 trees have been restored across our watersheds since 2005.
Closed-loop water systems and rainwater harvesting ensure we maintain positive water balance for surrounding rivers and local agriculture.
Fair wages, healthcare access, and agricultural training programs ensure our farming families thrive economically and socially.
Agricultural insights, harvest reports, and stories from our cacao estate.
Our latest harvest yields demonstrate the resilience of our agroforestry system, with bean moisture content and flavor precursors exceeding seasonal averages.
Read Report βWe've dedicated 50 acres of our estate to preserving rare cacao clones and native shade species, establishing a living genetic library for future cultivation.
Learn More βOur Heritage Block 85% secured gold in the South American Fine Cacao category, recognizing our commitment to origin integrity and processing excellence.
View Details βWhether you're a wholesale buyer, food journalist, or agricultural partner, we welcome thoughtful inquiries.
Our estate offers guided agricultural tours, wholesale bean sourcing, and collaborative projects with culinary professionals. We respond to all inquiries within 48 hours.
km 12, Napo Valley Road, Pichincha, Ecuador 170505
hello@terroircocoa.com
+593 99 123 4567
MonβFri: 8:00 AM β 5:00 PM (EST)