Terroir Cocoa is a vertically integrated, family-owned agricultural enterprise dedicated to the sustainable cultivation of premium fine-flavor cacao. For over three decades, we have bridged traditional farming wisdom with modern agronomy to produce some of the world’s most distinguished chocolate ingredients.
Year Founded
Acres Under Cultivation
Vertically Integrated
Global Growing Regions
Terroir Cocoa began as a modest family plot in Ecuador’s Napo Valley. What started as a passion for preserving heirloom cacao varieties has grown into a respected agricultural enterprise spanning multiple continents.
We oversee every stage of the supply chain—from seed selection and soil management to fermentation, drying, and initial processing. This vertical integration ensures unparalleled quality control and allows us to pass savings directly to farming communities.
Our mission is simple: cultivate exceptional cacao while regenerating the ecosystems and livelihoods that make it possible.
Every decision we make is anchored in these core values.
We farm in harmony with nature, prioritizing soil health, biodiversity, and water conservation. Our practices are regenerative by design.
We believe prosperity should be shared. Our farmers receive living wages, comprehensive training, and long-term security.
We combine generational knowledge with scientific precision to optimize yield, disease resistance, and flavor development.
From soil composition to fermentation timelines, we document and share every step of our process with our partners and consumers.
A timeline of dedication, innovation, and expansion.
The Delacroix family plants the first 50 heirloom cacao trees, establishing a commitment to fine-flavor cultivation.
Terroir Cocoa begins supplying boutique chocolatiers in Europe and North America, gaining recognition for complex flavor profiles.
Full estate certification achieved. Implementation of living wage standards across all farming operations.
On-site fermentation and drying facilities launched, ensuring complete control over post-harvest processing.
Strategic partnerships established in Peru and Ghana to cultivate region-specific microclimates and varietals.
Transition to third-generation management with a renewed focus on regenerative agriculture and climate resilience.
Experienced professionals and passionate cultivators driving our mission forward.
Third-generation cacao farmer with 40+ years of experience in agricultural management and heritage crop preservation.
MBA from Harvard, leads strategic operations, sustainability initiatives, and global market expansion.
PhD in Tropical Botany, oversees crop science, soil health programs, and climate adaptation research.
Leads carbon neutrality programs, community development, and ethical supply chain verification.
Measurable goals. Transparent reporting. Lasting change.
100% of our acreage utilizes no-till methods, cover cropping, and agroforestry to restore soil carbon and enhance biodiversity.
Rainwater harvesting and drip irrigation systems reduce water usage by 60% while maintaining optimal crop hydration.
Invested $2.1M in local infrastructure, healthcare, and agricultural training programs since 2018.
Achieved net-zero emissions in 2022 through renewable energy, efficient logistics, and verified offset programs.
Carefully selected terroirs that produce distinct, world-class cacao profiles.
Our founding estate. Volcanic soil and equatorial climate yield complex notes of red fruit, chocolate, and spice. Home to 120 acres of heritage Criollo and Trinitario varietals.
High-altitude Andean foothills. Cooler temperatures extend the growing season, producing dense beans with bright acidity, citrus, and floral undertones.
Strategic partnership farm focusing on resilient Forastero hybrids. Rich, earthy profiles with deep caramel and roasted nut characteristics.