Terroir Cocoa is a family-founded, vertically integrated cacao enterprise dedicated to agricultural innovation, ethical sourcing, and premium bean-to-bar craftsmanship across three continents.
Founded in 1987 on a 40-acre volcanic plot in Ecuador's Napo Valley, Terroir Cocoa has grown into a globally recognized leader in fine-flavor cacao cultivation and processing. Our vertically integrated model ensures complete traceability from seedling to final product.
We operate across 12 countries, managing over 250,000 cacao trees, three fermentation & drying facilities, and a state-of-the-art R&D center focused on climate-resilient agricultural practices.
Every decision we make is anchored in a commitment to quality, integrity, and long-term sustainability.
We practice soil-first farming, utilizing agroforestry, natural composting, and water conservation to restore ecosystems while cultivating premium cacao.
Fair compensation is our baseline. We ensure living wages, gender equity, and community investment programs in every region we operate.
Our agronomy team continuously researches drought-resistant clones, fermentation optimization, and carbon-sequestration techniques.
From blockchain-tracked harvests to third-party audits, we maintain full visibility and accountability at every stage of production.
Guided by decades of agricultural expertise, corporate governance, and industry innovation.
Second-generation founder. Led global expansion, sustainability certifications, and strategic partnerships with premium confectioners worldwide.
PhD in Tropical Botany. Oversees R&D, climate adaptation strategies, and the development of high-yield, fine-flavor cacao clones.
15 years in global agri-logistics. Manages supply chain optimization, fermentation facilities, and quality control across all regions.
Established 40-acre estate in Ecuador. First premium cacao beans exported to European chocolatiers.
Achieved USDA & EU Organic certification. Pioneered agroforestry models in South American highlands.
Opened processing facilities in Ghana, Madagascar, and Peru. Launched direct-trade partnerships.
Reached net-zero operational emissions through renewable energy, reforestation, and efficient logistics.
Named 'Sustainable Agri-Enterprise of the Year' by Global Food & Farming Council. Expanded R&D lab.
Strategically located to optimize climate diversity, supply chain efficiency, and community impact.
Headquarters in Ecuador with cultivation sites in Peru and Colombia. Focus on fine-flavor Criollo & Trinitario varieties.
Ghana & Ivory Coast operations specializing in Forastero hybrids. Major fermentation & drying center.
Indonesia & Madagascar pilot farms. Research focus on salt-tolerant & drought-resistant rootstocks.
Funding will accelerate drought-tolerant cacao cloning, soil health monitoring AI, and farmer training programs across three continents.
Read Full Press Release →Our blockchain integration and third-party audit framework recognized as an industry benchmark for ethical sourcing.
Read Article →Record bean quality scores, 15% increase in farmer income, and completion of carbon-negative fermentation pilot.
Download Report →We're always looking for talented individuals who share our passion for sustainable agriculture, scientific innovation, and global impact.
For partnership inquiries, press requests, investor relations, or general questions.
Terroir Cocoa maintains its corporate offices, R&D center, and primary processing facility in Quito, Ecuador. Regional offices are available in Accra, Antananarivo, and Amsterdam.
Av. de los Shyris N36-52, Quito 170505, Ecuador
corporate@terroircocoa.com
press@terroircocoa.com
investors@terroircocoa.com