From a handful of cacao trees planted by hand in 1987 to a world-renowned estate — this is the story of our family, our land, and our relentless pursuit of the perfect bean.
In the mist-shrouded highlands of Ecuador's Napo Valley, where volcanic soil meets equatorial sun, our story began not as a business but as a belief — that the earth, when treated with patience and reverence, could produce something truly extraordinary.
In 1987, Henri Delacroix, a botanist turned farmer, planted his first 50 cacao trees using heirloom seeds brought from Venezuela. He didn't know it then, but those trees would become the foundation of what is now one of South America's most respected cacao estates.
What began as a personal quest for flavor has grown into a multi-generational legacy — a family devoted to preserving the art and science of fine-flavor cacao, from the moment a flower opens on a tree to the moment chocolate melts on a lover's tongue.
Henri Delacroix laid the foundation — not just in terms of land and trees, but in establishing the philosophy that would define Terroir Cocoa for generations to come: quality above quantity, nature as teacher, and patience as the greatest ingredient.
Each generation has brought new vision while honoring the values planted by the first.
A botanist by training and a dreamer by nature, Henri discovered fine-flavor cacao in Venezuela and brought its secrets to Ecuador. He believed that the world deserved chocolate made with the same care as fine wine. He spent his life proving he was right.
Henri's daughter, Isabelle, transformed the family farm into a commercially viable estate. She introduced modern fermentation techniques, built the first on-site chocolate laboratory, and forged relationships with master chocolatiers across Europe and Asia.
With degrees in agricultural science and culinary arts, Lucas bridges tradition and innovation. He expanded the estate to 200+ acres, pioneered our direct-to-consumer chocolate bars, and championed our carbon-neutral sustainability initiatives.
Isabelle Delacroix expanded the vision from farm to world. She built processing infrastructure, established international relationships, and proved that small-batch, farm-origin chocolate could compete on the global stage without compromising quality or ethics.
Key moments from 37 years of growth, learning, and relentless dedication to the craft.
Henri Delacroix plants 50 cacao trees on a 2-acre plot in the Napo Valley. He selects rare Criollo and Trinitario varieties, hand-selected from Venezuelan heritage stock.
After four years of patient cultivation, the first cacao pods are harvested. Henri processes the beans by hand in his kitchen, experimenting with fermentation methods documented in colonial-era manuscripts.
Henri's small-batch beans catch the attention of a Swiss chocolatier at a Geneva tasting event. This partnership opens the door to European markets and validates the quality of Napo Valley cacao.
Terroir Cocoa receives full organic certification. By then, the estate has grown to 12 acres and 800 trees. Henri's commitment to chemical-free farming is now formally recognized.
Isabelle, now managing the estate alongside her father, builds the first purpose-built fermentation and drying facility. This ensures consistent quality control from harvest to bean.
Terroir Cocoa beans win Gold at the prestigious Grand Prix du Chocolat in Paris. The world takes notice — this small Ecuadorian farm produces beans of extraordinary quality.
The estate expands to 50 acres with 5,000 trees across multiple microclimates. Isabelle introduces a reforestation program, planting five trees for every one harvested.
The family builds an on-site chocolate making facility, allowing full control from bean to bar. The first Terroir Cocoa branded bars are produced — 85% Dark and 55% Milk.
Founder Henri Delacroix passes away peacefully at age 73. His last wish: that the trees always come first. The estate is renamed Terroir Cocoa in his honor.
Third-generation leader Lucas Delacroix returns from agricultural studies in Belgium. He brings fresh ideas — direct-to-consumer sales, sustainability transparency, and digital storytelling.
Through solar energy, reforestation, and supply chain optimization, Terroir Cocoa becomes fully carbon neutral. The rainwater harvesting system captures 2 million gallons annually.
The Delacroix family receives the Lifetime Achievement Award from the International Cocoa Organization. Isabelle and Lucas accept on behalf of their father's enduring legacy.
Today, Terroir Cocoa spans 200 acres with 50,000 cacao trees, exports to 30 countries, and maintains its founding principle: every bean tells the story of the earth it grew from.
Lucas Delacroix carries the torch forward with digital innovation, sustainability leadership, and a commitment to making the world's finest farm-origin chocolate accessible to everyone who appreciates the craft.
Over three decades of excellence recognized by the world's most prestigious chocolate and agriculture organizations.
Best Single-Origin Cacao Beans, Paris. Our first major international recognition.
Best Dark Chocolate Bar, judging the 85% Cacao for its complexity and balance.
Recognized for our model of equitable farmer compensation and community investment.
Best Bean-to-Bar Chocolate, for our Single Estate Reserve collection.
Awarded by the UN Food and Agriculture Organization for our reforestation and water-positive practices.
International Cocoa Organization honors the Delacroix family for three generations of excellence.
A glimpse into the moments that defined our journey — from early harvests to modern celebrations.
Through every challenge and triumph, these principles have guided the Delacroix family.
The earth provides everything. We give back more than we take, ensuring it thrives for generations after us.
Great chocolate cannot be rushed. Five years to first harvest. Six days to ferment. Seventy-two hours to conche. Every moment matters.
Our farming family is our true wealth. Fair wages, education, healthcare — they are family too.
We respect data and tradition equally. Soil pH matters. So does the feeling in your hands when you hold a perfect pod.
Carbon neutral, water positive, waste minimal. Our footprint should be lighter than the cocoa butter in our chocolate.
Every piece of Terroir Cocoa chocolate carries within it 37 years of heritage, three generations of dedication, and the volcanic terroir of Ecuador. Taste the history.