Three generations of the Delacroix family, one unwavering commitment to the soil, and a legacy written in the rich, complex notes of every bean we cultivate.
In 1987, when most Ecuadorian farmers were migrating to high-volume, low-quality cacao production, Elena Delacroix did the unthinkable. She purchased 12 acres of neglected volcanic highland land and planted heritage Nacional cacao trees from seeds saved from her grandmother's archive.
Working alongside three local families, Elena pioneered a slow-fermentation technique that preserved the delicate floral and citrus notes unique to the Napo Valley. There were no shortcuts, no synthetic fertilizers, and no rush to market. Just patience, observation, and an unshakable belief that the earth rewards those who listen to it.
By 1992, Terroir Cocoa's beans had won recognition at the first International Cocoa Awards, validating a philosophy that would define three generations of artisanal farming.
From a modest family plot to an award-winning estate, every year has been guided by tradition and quiet innovation.
Elena plants 500 heritage cacao trees. The first experimental batch is fermented in hand-carved wooden boxes, yielding the estate's signature floral profile.
Long before it became industry standard, Terroir Cocoa achieves full organic certification, eliminating all chemical inputs and embracing agroforestry practices.
Vertical integration begins. A small-batch roastery and bean-to-bar facility is built on-site, ensuring complete control from harvest to finished chocolate.
Marco and Sofia Delacroix take the helm, introducing precision climate monitoring and expanding the estate to 200 acres while preserving traditional methods.
The third generation launches climate-resilient cacao research, carbon-neutral operations, and a global distribution network honoring the original family ethos.
Each generation has added its own chapter to the Terroir story, never losing sight of the roots that made it possible.
Visionary farmer and botanical pioneer. Her intuition about terroir and fermentation laid the scientific and philosophical foundation for the estate.
Agronomist and soil scientist. Marco scaled sustainable practices, implemented precision farming, and secured the estate's ecological certifications.
Flavor architect and production lead. Sofia refined the conching process, developed the single-origin portfolio, and elevated Terroir's global reputation.
Heritage is not about preserving the past. It is about protecting the principles that make excellence possible.
We refuse to rush fermentation, drying, or conching. True complexity cannot be manufactured on a production line.
The soil must be left richer than we found it. Every planting decision prioritizes long-term ecological balance.
Our farm workers are partners, not contractors. Profit-sharing, healthcare, and education are non-negotiable pillars.
From bean selection to tempering curves, we measure, document, and refine. Artistry requires discipline.
Fragments of our journey, preserved like the cacao varietals we protect.
Walk the same rows Elena planted. Taste the original fermentation profiles. Book a private estate tour or explore our archival collection.