The Napo Valley Estate
Nestled at 800 meters above sea level in Ecuador's Napo Valley, our 200-acre estate sits atop ancient volcanic soil that has nurtured cacao for centuries.
The valley's unique microclimate — blessed with consistent 24°C temperatures, 2,500mm of annual rainfall, and morning mists that roll in from the nearby Amazon basin — creates the perfect conditions for fine-flavor cacao. This is what we call terroir: the marriage of soil, climate, elevation, and human care that gives our chocolate its unmistakable character.
Our estate is divided into seven distinct growing zones, each with subtle variations in soil composition and microclimate. These differences allow us to cultivate over 20 cacao varieties, from the legendary Nacional to rare indigenous Criollo clones that we've rescued from near-extinction.
A Living History
Our story begins in 1987, when Henri Delacroix purchased a 5-acre plot of struggling cacao land in the Napo Valley and transformed it into a living laboratory for fine-flavor cacao.
The Beginning
Henri Delacroix buys a 5-acre plot in Napo Valley. Plants first cacao trees from cuttings brought from Trinitario nurseries in Venezuela.
First Harvest
The estate produces its first 500kg of fine-flavor cacao. Beans win a silver medal at the Ecuador National Cacao Competition.
Expansion & Discovery
Estate expanded to 80 acres. Henri's son Marco discovers and rescues a rare Criollo clone on neighboring land, now called "Criollo Marco".
Bean-to-Bar
Terroir Cocoa builds an on-factory chocolate factory. Begins producing finished chocolate bars, achieving full vertical integration.
Global Recognition
Wins Grand Prix at the International Chocolate Awards. Featured in Cocoa Journal as one of the world's top 5 single-origin estates.
Reforestation Milestone
Over 250,000 trees planted as part of our "5-for-1" reforestation program. Estate reaches full carbon neutrality.
Third Generation
Henri's granddaughter Elara joins the team, bringing modern agricultural science to complement three generations of farming tradition.
The earth gives its finest when treated with reverence. We don't grow cacao — we partner with it.
— Henri Delacroix, Founder (1942–2019)Our Cacao Varieties
We cultivate over 20 distinct cacao varieties, each selected for its unique genetic profile and flavor potential. Our breeding program focuses on preserving genetic diversity while developing beans with exceptional cupping scores.
Every variety is grown in specific zones across our estate where the microclimate best suits its needs. This meticulous attention to varietal placement is what allows us to produce chocolate with such precise, complex flavor profiles.
| Variety | Type | Flavor Notes | Score |
|---|---|---|---|
| Nacional | Arriba | Floral Red Fruit Caramel | 87.5 |
| Criollo Marco | Criollo | Hazelnut Vanilla Silky | 90.0 |
| Trinitario A-10 | Trinitario | Dark Berry Cedar Toasted | 85.0 |
| Puerto 20 | Trinitario | Citrus Red Wine Spice | 86.5 |
| CCN-51 Hybrid | Hybrid | Roasted Earth Bold | 82.0 |
| Escalon 34 | Trinitario | Fruit Honey Bright | 84.5 |
Cupping scores are determined by our in-house panel using Cocoa Research Institute methodology, with scores out of 100. Beans scoring 80+ are classified as fine-flavor cacao.
Growing Practices
Every decision in our cacao groves is guided by a philosophy of deep ecological stewardship. We don't impose agriculture on the land — we work with the land's natural rhythms.
Agroforestry System
Our cacao grows under a multi-layered canopy of shade trees including banana, mango, and native hardwoods. This mimics the natural forest structure and supports biodiversity.
Pollination Network
Over 200 beehives on-site provide pollination services. Our cacao-specific midges thrive in the diverse insect habitat our agroforestry system creates.
Water Management
Natural drainage channels and rainwater catchment systems manage the 2,500mm annual rainfall. No irrigation needed — nature provides perfectly.
Soil Health
Compost made from cacao pod waste, pruned shade tree leaves, and banana fibers is applied to enrich soil. Zero chemical fertilizers or pesticides used.
The result of these practices is not just better-tasting cacao, but a living ecosystem. Our estate is home to over 340 bird species, 45 types of butterflies, and numerous mammals including the endangered Harpy Eagle. When we farm cacao this way, we're not just growing a crop — we're maintaining a forest.
Harvest & Post-Harvest
Cacao harvesting is not an industrial process — it's an intimate dance between farmer and tree that has been refined over generations of careful observation.
Each of our 50,000+ cacao trees is visited individually. Our harvesters — a dedicated team of 28 farmers who have worked the land for decades — carry the knowledge to identify the perfect moment of ripeness by sight, sound, and touch.
Only fully ripe pods are selected, carefully cut from the tree with a machete to avoid damaging the mother bunch. Each pod yields 30-50 beans surrounded by sweet, white pulp. The beans and pulp are immediately transported to our on-site fermentation house, where the transformation truly begins.
The Fermentation Process
Fermentation is where chocolate flavor is born. Our beans are layered with fresh pulp in custom-built wooden boxes, stacked in our climate-controlled fermentation house. Over 6 days, we turn the beans five times, monitoring temperature, pH, and aroma development at every stage.
The result is beans with up to 300+ flavor precursors — complex chemical compounds that will later develop into the chocolate flavors we experience. After fermentation, beans are spread on raised wooden drying racks under the Ecuadorian sun for 8-12 days until moisture content reaches 7%.
Fermentation is the moment when raw agricultural product becomes something magical. It's science, it's art, and it's the heart of everything we do.
— Marco Delacroix, Head of ProductionThe People Behind the Beans
Terroir Cocoa is a family enterprise, but it's also a community. Our 60 employees — many with multi-generational ties to the land — are the true custodians of this estate.
Marco Delacroix
Second-generation farmer and master fermenter. Over 25 years of hands-on experience growing and processing fine cacao.
Elara Delacroix
Third generation. PhD in Agroecology from Universidad Central del Ecuador. Leads our breeding and sustainability programs.
Pedro Mendoza
Our on-site master chocolatier. 15 years crafting chocolate from our own beans. Three-time award winner.
Visit Our Farm
We welcome visitors to experience our estate firsthand. Farm tours run Monday through Saturday and include a guided grove walk, fermentation house visit, and a tasting of our estate-grown chocolate.
Tour Hours
Monday–Saturday, 9:00 AM – 4:00 PM. Tours run every hour. Last tour starts at 2:00 PM.
Tour Pricing
General Tour: $35/person. Premium Tasting Tour: $65/person. Group rates available for 10+.
Getting Here
From Quito: 2.5 hours via Ambato. From Banos: 1 hour. Shuttle service available from both cities.
Book a Tour
Email tours@terroircocoa.com or call +593 99 123 4567. Reservations recommended for groups.