A Legacy of Fine-Flavor Cacao
Welcome to Terroir Cocoa, a family-owned cacao estate and artisan chocolate producer nestled in the volcanic highlands. We cultivate, ferment, and craft single-origin chocolate with three generations of expertise and reverence for the land.
"Where volcanic soil meets centuries of cultivation knowledge"
Our Cacao Grounds
Spanning 200 acres across three distinct microclimates, our estate provides the ideal conditions for developing complex, nuanced cacao flavors. Every element of our environment is carefully managed to produce beans of exceptional quality.
Volcanic Terroir
Rich in minerals and organic matter, our soil composition imparts distinctive depth and complexity to each harvest.
Optimal Elevation
Cultivated at 850β1,200m above sea level, our trees experience ideal temperature gradients for slow, steady pod maturation.
Bimodal Rainfall
Distinct wet and dry seasons naturally regulate crop cycles, reducing disease pressure and enhancing flavor development.
Agroforestry System
Interspersed with native shade trees, our cacao groves support biodiversity while protecting soil and water systems.
Three Generations of Stewardship
Founded in 1987 by the Delacroix family, Terroir Cocoa began as a modest 50-tree plot dedicated to preserving heirloom cacao varietals. What started as a passion project has grown into a internationally recognized estate known for its meticulous approach to cultivation and chocolate making.
Today, under the guidance of third-generation viticulturist and chocolate maker Elena Delacroix, we maintain the same principles that guided our founders: patience over speed, quality over volume, and deep respect for the ecosystems that make our work possible.
Our commitment to heritage extends beyond family. We partner with local agricultural universities, preserve traditional fermentation methods, and document centuries-old cultivation techniques that are rapidly disappearing from modern agriculture.
Single-Origin Chocolate
Each bar in our collection represents a specific harvest, origin, and processing method. We produce in limited batches to ensure consistency and preserve the unique character of every origin.
Dark 85% Cacao
Bold, intense flavors of dark berry and toasted almond with a velvety finish.
Single Estate Reserve
Rare, complex notes of red wine, cedar, and caramel from heritage trees.
Fruity Milk 55%
Bright citrus and red fruit notes in a creamy, balanced milk chocolate.
Ruby Cocoa 45%
Naturally pink with wild berry tartness and smooth sweetness. No artificial coloring.
White & Matcha
Ceremonial-grade Japanese matcha swirled through silky Ecuadorian white chocolate.
Explorer's Selection Box
Six miniature bars showcasing our finest origins. Perfect for gifting or tasting.
Bean to Bar
Our chocolate making process honors traditional techniques while incorporating modern precision. Every stage is carefully controlled to preserve and enhance the unique characteristics of each origin.
Selective Harvesting
Pods are hand-picked at peak ripeness. We assess color, weight, and sound to ensure only mature beans proceed to fermentation.
Box Fermentation
Beans ferment in wooden boxes for 6β7 days with precise temperature monitoring. This develops flavor precursors and reduces acidity.
Sun & Shade Drying
Naturally dried on raised beds, beans are turned regularly to ensure even moisture reduction to 6β7%.
Precision Roasting
Small-batch roasting at origin-specific temperatures unlocks aromatic compounds without burning delicate notes.
Slow Conching
72-hour conching refines texture and develops flavor through friction, aeration, and controlled temperature.
Artisan Tempering
Carefully cooled and agitated to achieve the ideal crystal structure for snap, shine, and melt.
Cultivating for Tomorrow
Sustainability is not a program at Terroir Cocoa β it is the foundation of everything we do. From soil health to community investment, we measure success by the long-term vitality of our land and the people who tend it.
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Carbon Neutral Operations
100% renewable energy powered facilities with verified carbon offset programs for our supply chain.
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Reforestation Initiative
For every cacao tree harvested, we plant five native species. Over 250,000 trees restored since 1995.
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Water Stewardship
Rainwater harvesting and closed-loop processing systems ensure we give more back to the watershed than we consume.
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Community Prosperity
Fair wages, healthcare access, and agricultural education for all farm families and local workers.
As Featured In
Our work has been recognized by leading food, agriculture, and sustainability publications worldwide.
The New Wave of Single-Origin Cacao
How family estates are redefining luxury chocolate through terroir-driven cultivation.
Read Article βFrom Volcanic Soil to Silk
An inside look at Terroir Cocoa's fermentation philosophy and flavor mapping.
Listen Now βPreserving Heirloom Varietals
Why biodiversity matters in an era of climate uncertainty for cacao farming.
Read Article βThe Stewards
Our team combines agricultural science, artisanal craftsmanship, and generations of hands-on farming experience.
Elena Delacroix
Third-generation farm director specializing in heirloom varietal preservation and soil ecology.
Marcus Chen
Award-winning chocolatier with 15 years of experience in bean-to-bar production and sensory analysis.
Dr. Amara Silva
Environmental scientist leading our carbon neutrality initiatives and agroforestry programs.
Hector Valdez
Manages our wooden box fermentation facility and maintains precise temperature and humidity protocols.
Visit Our Estate
We welcome wholesale inquiries, press requests, and estate tour reservations. Our farm office is open Monday through Saturday, and guided tastings are available by appointment.
Estate Address
Km 12, Napo Valley Road
Ecuador 170505
Email Inquiries
info@terroircocoa.com
Phone
+593 99 123 4567
Tour Hours
MonβSat, 9:00 AM β 4:00 PM
Sunday by reservation only