Step onto our 200-acre cacao estate nestled in the Ecuadorian cloud forest. Here, ancient volcanic soil meets misty mountain air to create the world's most extraordinary beans.
"Where 50,000 cacao trees create a living cathedral"
Our farm sits at the confluence of two rivers in the heart of the Napo Valley, surrounded by primary rainforest on three sides. This unique microclimate β where equatorial warmth meets Andean mountain breezes β creates conditions that have been praised by cacao experts as some of the most ideal on earth.
The volcanic soil here is rich in minerals and organic matter, giving our beans a distinctive complexity that chocolate tasters describe as "deep, layered, and unmistakably Terroir." Every tree on our estate has been selected for its genetic heritage, with many descended from ancient Criollo varieties.
Our farm's unique position in the Napo Valley creates a terroir unlike any other cacao-growing region in the world.
Our soil is enriched by millennia of volcanic activity, providing essential minerals that contribute to the distinctive mineral depth found in every bean.
With 2,000mm of annual rainfall distributed evenly throughout the year, our cacao trees never face drought stress β ensuring consistent quality every harvest.
Maintaining 22-26Β°C year-round, our elevation of 400 meters provides the ideal thermal profile for slow, even bean development.
Morning mists from the nearby Andes provide natural humidity, reducing water stress and contributing to the delicate aromatic compounds in our cacao.
Surrounded by primary rainforest, our farm hosts over 300 species of birds and 150 species of butterflies β a living ecosystem that nurtures our cacao.
Just 80km from the Andes foothills, cool mountain breezes moderate our equatorial heat, creating the perfect diurnal temperature variation for flavor development.
We grow over 20 varieties of fine-flavor cacao, each chosen for its unique contribution to our chocolate profiles.
Ecuador's prized cacao, known for its jasmine and floral notes. This ancient variety is the backbone of our flagship Dark 85% bar, delivering an unmistakable aromatic complexity.
From the legendary Chuao Valley, this variety brings deep red fruit and wine-like character. Used exclusively in our Single Estate Reserve collection.
A robust Criollo descendant with high cocoa butter content. Produces milk chocolate of extraordinary creaminess with notes of caramel and toasted hazelnut.
An ancient variety from the Amazon, known for its low bitterness and natural sweetness. We're cultivating this rare find for future limited editions.
An Amazonian Criollo with vibrant acidity and tropical fruit notes. Currently in our experimental plot, destined for a future Ruby-style chocolate.
A fine Criollo variety with deep red beans and exceptional aroma. Delivers notes of dark cherry, tobacco, and earthy undertones perfect for dark chocolate.
We honor centuries-old farming wisdom while embracing science-backed techniques to produce the world's finest cacao.
Our cacao grows beneath a canopy of native shade trees β including cedar, mahogany, and bamboo β creating a multi-layered ecosystem that mimics the natural forest.
We maintain thriving populations of midges, bees, and other pollinators through biodiversity corridors. No pesticides β just nature doing what it does best.
Our soil is alive with mycorrhizal fungi and beneficial bacteria. We compost on-site using cacao husks and forest debris, creating a self-sustaining nutrient cycle.
Over decades, we've identified and propagated our best-performing trees through clonal gardens. Each clone is tested for flavor, yield, and disease resistance.
A network of natural swales and retention ponds captures and distributes rainwater, ensuring even moisture distribution during dry spells.
Soil sensors, weather stations, and drone imaging help us monitor tree health and microclimate conditions with scientific precision.
Our farm operates on the rhythm of nature. Here's what each season brings to our cacao groves.
Heavy rains wake the forest. Flowering begins in earnest as the trees respond to increased moisture. Our team inspects grafts and prepares nursery seedlings.
The farm explodes with pink and white flowers. Hand-pollination efforts intensify as our team ensures maximum fruit set for the coming harvest.
Young pods begin to swell. We prune excess flowers to direct energy to the developing fruit. Soil amendments are applied based on seasonal analysis.
The first major harvest of the year. Ripe pods are hand-selected and processed within hours. Fermentation boxes hum with activity.
Beans are sun-dried on raised beds. This is also our tree maintenance season β pruning, replanting, and soil regeneration activities.
The year's largest harvest coincides with the rains. The entire team works together in the field, celebrating the bounty of the season.
Our farm is run by a dedicated team of agriculturalists, agronomists, and cacao artisans who share a lifelong passion.
Third-generation cacao farmer who started the estate in 1987. Roberto's intimate knowledge of every tree on the property is unmatched.
A soil scientist with 15 years of experience. MarΓa manages our organic certification and soil health programs across the entire estate.
Diego inherited his fermentation craft from his grandfather. His 7-day fermentation process is the secret behind our beans' extraordinary complexity.
Leading a team of 40 harvesters, Carmen ensures every pod is picked at peak ripeness. Her eye for quality has earned multiple industry awards.
Glimpses of daily life on our farm β from sunrise harvesting to evening fermentation checks.
Walk the cacao groves, taste beans straight from the fermentation box, and learn the art of chocolate from the people who grow it. Farm tours run Monday through Saturday by appointment.