The story of a family, a farm, and a lifelong devotion to the art of fine cacao.
In 1987, Henri Delacroix planted his first cacao sapling on a quiet slope in Ecuador’s Napo Valley. What began as a passion project for a family unfamiliar with commercial agriculture soon became a lifeline, a legacy, and ultimately, a benchmark for fine-flavor chocolate.
Over the decades, we’ve resisted the pressure to mass-produce. Instead, we’ve deepened our relationship with the land. We study microclimates, honor traditional fermentation techniques, and invest in the next generation of cacao farmers. Every bar that leaves our estate carries the fingerprint of three generations who believe that true quality cannot be rushed.
"We don't just grow cacao. We steward an ecosystem, honor our ancestors, and craft chocolate that tells the truth of the soil."
To cultivate exceptional cacao through regenerative farming, preserve traditional post-harvest craftsmanship, and deliver single-origin chocolate that celebrates the unique character of our terroir while uplifting the communities that nurture it.
To lead the global shift toward transparent, sustainable, and traceable fine chocolate—proving that ethical farming, biodiversity, and world-class flavor are not compromises, but necessities.
Our estate sits at 450 meters above sea level in the eastern foothills of the Andes, where volcanic soils meet tropical humidity. This rare intersection creates the perfect conditions for slow maturation, resulting in beans with exceptional sugar content and complex polyphenol profiles.
We practice agroforestry, interplanting cacao with native timber, citrus, and legume species. This biodiversity naturally regulates pests, enriches the soil, and provides habitat for over 120 bird species and endangered pollinators.
Mineral-rich earth for depth
2,400mm annual precipitation
Shade-grown, 3-tier canopy
CCN-51, ICS-66, Nacional
A blend of generational wisdom and modern agricultural science.
Planted the first trees in '87. His intuition for ripeness and fermentation timing remains the gold standard on our estate.
Leads our soil health initiatives and clone selection program. Holds a Ph.D. in Tropical Agronomy from Quito.
Translates bean characteristics into confectionery excellence. Oversees conching, tempering, and quality control.
42 local families who share our values. We provide training, fair premiums, and cooperative ownership stakes.
We farm to restore soil health, increase biodiversity, and sequester carbon—not just sustain.
Every bar is traceable to the exact plot, harvest date, and farming family.
We respect fermentation timelines, slow conching, and natural curing. No shortcuts.
Profits are shared. Farmers are partners, not suppliers. Fair wages are baseline, not bonus.
Taste the result of three generations of dedication. Every bite supports sustainable farming and artisanal craftsmanship.
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