Our Estate & Cacao Process
Welcome to the heart of Terroir Cocoa. This page details the geography, agricultural practices, and meticulous processing methods that define our single-estate cacao. Unlike mass-produced chocolate, our beans are traceable to specific micro-plots within our 210-acre Andean foothill reserve.
The Terroir: Soil, Elevation & Climate
Our estate sits at 750–950 meters above sea level in the volcanic highlands of Ecuador's Napo Valley. The soil is rich in organic matter, with a pH of 5.8–6.2 and high concentrations of magnesium, potassium, and trace minerals leached from ancient volcanic activity. These conditions stress the cacao trees just enough to encourage deeper root systems and more complex polyphenol development.
Annual rainfall averages 2,200mm, distributed evenly across the wet season (November–April). We maintain a permanent forest canopy of 45–60% using native shade trees like Inga and Gliricidia, which regulate temperature, retain soil moisture, and support biodiversity including pollinating midges and beneficial insect populations.
Cultivation & Varietal Selection
We grow exclusively fine-flavor cacao varieties, primarily Nacional and Trinitario clones. Unlike commercial Forastero plantations, our trees are grafted onto disease-resistant rootstock and spaced at 6×6 meters to allow optimal airflow and sunlight penetration.
Tree Selection & Grafting
Scion wood is sourced only from trees scoring 85+ on the International Cacao Flavor Wheel. Grafting ensures genetic consistency and yields within 36 months of planting.
Integrated Pest Management
We utilize natural predators (ladybugs, parasitic wasps) and neem-based sprays. Chemical pesticides are strictly prohibited across the entire estate.
Harvest Timing
Pods are harvested only at physiological maturity, determined by color change and internal bean development. Overripe or underripe pods are rejected to maintain batch consistency.
Post-Harvest Processing
The transformation from fresh pod to dried bean is where flavor precursors are developed. This phase accounts for 70% of the final chocolate's aromatic profile.
| Stage | Duration | Target Conditions | Quality Metrics |
|---|---|---|---|
| Pod Opening & Bean Extraction | 0–6 hours | Clean, shaded environment | 0% mold contamination |
| Active Fermentation | 5–7 days | 48–52°C internal temp, regular turning | Bitterness reduction, cocoa liquor color development |
| Sun Drying | 8–12 days | <12% moisture content, 15°C–35°C ambient | Snap test, moisture analyzer verification |
| Sorting & Grading | 2–3 days | Hand-sorted, machine sifted | Bean count: 68–78/100g, <3% defects |
"Fermentation is not a waiting game; it's an active orchestration of microbial communities. We monitor temperature curves daily and adjust aeration to favor Lactobacillus and Acetobacter species that drive ester formation."
— Mateo Delacroix, Head of Post-Harvest
Traceability & Quality Assurance
Every batch is tagged with a unique lot code linking back to the exact plot, harvest date, and fermentary box. We maintain digital logs accessible to buyers and conduct third-party audits annually through Soil Association and Rainforest Alliance.
- Full chain-of-custody documentation from farm to export
- Independent cupping scores published quarterly
- Blockchain-backed QR codes on all bulk and retail shipments
- Transparent pricing reports shared with farming cooperatives
Environmental & Community Impact
Agriculture cannot be separated from the ecosystem it inhabits. Our management plan prioritizes soil regeneration, watershed protection, and equitable labor practices. We employ 42 full-time farming families, provide on-site vocational training, and reinvest 15% of annual profits into reforestation and community infrastructure.
For detailed sustainability metrics, carbon footprint calculations, or audit reports, please consult our Annual Impact Report or contact our compliance office directly.