A meticulous journey from volcanic soil to your hands. Discover the time-honored techniques, scientific precision, and generational expertise that defines our craft.
We don't rush. Every stage of our cacao journey is governed by patience, observation, and an unwavering commitment to flavor integrity. What follows is not merely production — it's preservation of terroir, one bean at a time.
Our cacao thrives in the mineral-rich volcanic soils of Ecuador's Napo Valley, shaded by native canopy trees at 350m elevation. We cultivate only fine-flavor varieties — primarily Criollo and Trinitario hybrids — selected over three decades for their aromatic complexity and disease resilience.
Fermentation is where chocolate flavor is born. Fresh beans are opened within 24 hours, placed in hand-carved cedar boxes, and turned by hand every 24 hours over a 6-day cycle. Temperature rises naturally from 30°C to 48°C, driving enzymatic reactions that develop over 600 flavor precursors.
We reject artificial heat. Beans are spread on raised bamboo beds under natural sun exposure for 8–12 days. Nightly covering with breathable cotton prevents moisture rebound. This slow reduction preserves delicate volatile compounds that high-heat dryers would strip away.
In our on-site atelier, beans are winnowed, then roasted in a vintage German drum roaster at origin-specific curves. After grinding and pressing, the liquor enters our 2-ton stone conche for 72 hours at 52°C, developing viscosity and smoothing acidity. Final tempering follows a precise Type V crystal curve for maximum gloss and snap.
Excellence isn't an accident. It's the result of deliberate choices, disciplined execution, and respect for nature's timeline.
We never compromise on fermentation days, conching hours, or drying cycles. Flavor cannot be rushed.
Temperature, moisture, and particle size are logged daily. We treat chocolate making as both art and applied science.
Single-estate beans are never blended. Each bar expresses the exact soil, climate, and microclimate of its origin.
Every batch undergoes rigorous testing before receiving the Terroir seal of approval.
"Chocolate is not made. It is coaxed into existence by the bean's own chemistry, guided by human hands that know when to act and when to wait."
Elena Delacroix has overseen the fermentation and conching floors for 22 years. Her palate can detect a 0.5% variance in bean moisture and identifies flavor defects before they manifest in the final bar. She maintains a handwritten journal of every batch, tracking humidity, temperature curves, and sensory notes.
Under her direction, our defect rate remains below 0.8% — far surpassing the industry average of 3–5%. Her approach is simple: respect the bean, master the variables, and let patience do the rest.
Years on Floor
Batches Monitored
Defect Rate
Visit our farm atelier for guided tastings, fermentation floor tours, and hands-on tempering workshops. Walk the soil where your chocolate begins.