Across volcanic highlands, coastal rainforests, and ancient soils, our estate farms cultivate the world’s most distinctive cacao. Each region imparts a unique fingerprint to every bean.
Our founding estate, nestled in the Amazon basin at 450m elevation. Rich volcanic soil and consistent rainfall create the ideal microclimate for our Nacional and Trinitario clones.
Perched on limestone cliffs overlooking the Caribbean, this historic estate produces rare Criollo beans known for floral aromatics, low astringency, and caramel complexity.
Dramatic coastal breezes meet tropical humidity in this estate renowned for intensely fruity beans. Notes of red currant, citrus zest, and stone fruit define our Malagasy cacao.
High-altitude farming meets indigenous agricultural wisdom. The cool Andean nights slow bean maturation, concentrating sugars and developing nutty, earthy, and herbal profiles.
Deep, iron-rich soils and consistent equatorial sun produce consistently balanced beans. Known for chocolate-forward depth, roasted almond, and subtle red fruit undertones.
Just as wine grapes express their terroir, cacao beans develop distinct polyphenol profiles, sugar concentrations, and volatile aromatic compounds based on their growing environment.
Higher elevations yield denser beans with complex acidity. Limestone soils encourage floral and nutty notes, while volcanic ash enriches deep, roasted characteristics. Our multi-estate approach captures this geographic symphony.
We map soil chemistry, track rainfall patterns, and monitor canopy cover across all farms to ensure optimal bean development from pollination to harvest.