Understanding Fermentation Windows: A 2024 Study
How extending box-fermentation from 5 to 7 days altered volatile ester development in our Napo harvest, and what it means for next season's roasting profiles.
Read Full ReportMulti-generational cacao farming meets meticulous bean-to-bar craftsmanship. Explore our estates, discover our collection, and learn the heritage behind every bar.
Each of our farms sits at a distinct elevation and microclimate, producing beans with unique chemical profiles and flavor precursors.
Our flagship estate where Terroir Cocoa began. Rich alluvial soil and consistent rainfall produce beans with deep red fruit and tobacco notes.
Nestled along Madagascar's western escarpment. The lateritic soil imparts bright citrus acidity and floral complexity.
High-altitude Andean foothills. Cooler nights slow bean maturation, concentrating sugars and developing stone fruit characteristics.
Small-batch conching, precise tempering, and seasonal roasting profiles. Updated quarterly as harvests rotate.
How extending box-fermentation from 5 to 7 days altered volatile ester development in our Napo harvest, and what it means for next season's roasting profiles.
Read Full ReportWhy we're transitioning from Gliricidia to native Inga species for better soil nitrogen fixation.
The relationship between friction heat, particle size, and flavor volatilization during 72-hour processing.
Implementing ergonomic cutting techniques and canopy access training for our field teams.
Pods are hand-selected at peak ripeness, identified by color shift and slight surface cracking. Only beans with full seed coat development and optimal moisture content (40-45%) proceed to processing. Selective harvesting ensures consistent sugar levels and minimizes overripe fermentation defects.
Extracted beans and mucilage are layered in ventilated wooden boxes. Microbial succession converts sugars to acids, then to alcohols and esters. We turn beans twice daily to ensure uniform heat distribution (45-50°C peak). This stage develops ~70% of chocolate's flavor precursors.
Fermented beans are spread on raised bamboo platforms under controlled airflow. Sun-drying is supplemented with indirect heat during cloudy periods. Beans are mechanically sorted by size and density, then manually inspected for mold, insects, or broken cotyledons before aging in jute bags.
Beans are cracked and winnowed to remove shells. Roasting occurs in a drum roaster with programmable profiles. Light roasts (120°C) preserve fruit notes; medium (135°C) develop nuttiness; dark (150°C) intensify bitterness and caramelization. Profile selection depends on origin and desired cup profile.
Ground nibs are continuously agitated with friction heat. This reduces particle size below 20 microns, evaporates volatile acids, and distributes cocoa butter evenly. We use a 72-hour cold conch for delicate origins and a 48-hour hot conch for robust profiles. Cacao butter is added incrementally.
Chocolate is cooled to form stable cocoa butter crystals (Form V). We use a seeding method with pre-tempered chocolate for consistency. Liquor is poured into polycarbonate molds and vibrated to eliminate air pockets. Cooled to 18°C, then wrapped in foil and aged before shipment.
Transparency isn't a marketing term here—it's an operational standard. Every metric is audited annually by third-party agricultural consultants.
Intercropping cacao with timber and fruit trees restores biodiversity while providing secondary income streams for farm workers.
Closed-loop fermentation runoff is filtered through constructed wetlands before returning to the watershed. Zero chemical discharge.
USDA Organic, Rainforest Alliance, B Corp Certified, and direct Fair-for-Life wage verification for all estate employees.
Our Napo headquarters offers guided field walks, fermentation lab tours, and tasting rooms. Wholesale accounts, media partnerships, and culinary collaborations are welcomed. Please allow 48 hours for response.