From the fertile volcanic soils of our cacao plantations to your hand β we grow, ferment, and craft single-origin chocolate with generations of passion and care.
"The earth gives its finest when treated with reverence."
Founded in 1987 by the Delacroix family in the misty highlands of Ecuador, Terroir Cocoa began as a small family plot of 50 cacao trees. Today, our estate spans over 200 acres of carefully cultivated cacao groves, each tree tended with the same love and attention as the day it was planted.
We believe the finest chocolate starts in the soil. Our volcanic terroir, combined with traditional farming methods and sustainable practices, produces beans with complexity and depth unmatched in the world.
100% chemical-free farming
Rich mineral terroir
Living wages guaranteed
Grand Prix winners
Each bar tells the story of its origin β single estate, small batch, and crafted with obsessive attention to flavor development.
Bold, intense flavors of dark berry and toasted almond with a velvety finish. Our flagship bar.
Rare, complex notes of red wine, cedar, and caramel. A collector's edition from our heritage trees.
Bright citrus and red fruit notes in a creamy milk chocolate. A tropical symphony in every bite.
Naturally pink chocolate with wild berry tartness and a smooth, sweet creaminess. Naturally colored.
Ceremonial-grade Japanese matcha swirled through silky Ecuadorian white chocolate. Umami delight.
Six miniature bars from our world tour. A tasting journey across the globe's finest cacao regions.
Every step is guided by patience, precision, and an unwavering commitment to quality that spans three generations.
Our cacao trees are grown in rich volcanic soil at optimal elevations. We cultivate over 20 varieties of fine-flavor cacao, selecting the perfect clones for each microclimate on our estate.
Only ripe cacao pods are harvested by hand at peak ripeness. Each pod is carefully cut with a machete to ensure only the finest beans make it into our production.
Fresh beans are fermented in wooden boxes for 6-7 days, developing the complex precursors of chocolate flavor. This crucial stage determines the final character of our chocolate.
Sun-dried naturally, then slowly roasted in small batches at precisely controlled temperatures to unlock each origin's unique flavor profile.
72-hour conching process refines texture and develops flavor. Carefully tempered to achieve that perfect snap, shine, and melt-on-the-tongue experience.
Join thousands of discerning palates who've discovered the Terroir difference.
The Dark 85% completely changed my understanding of what chocolate can be. It's not sweet β it's an experience. Complex, nuanced, and utterly mesmerizing.
I've sourced chocolate from around the world, and Terroir Cocoa stands in a league of its own. The Single Estate Reserve is a work of art you can eat.
The Explorer's Box was the perfect gift. My wife was thrilled β she said it tasted like visiting a different country with every bar. Absolutely remarkable quality.
We don't just grow chocolate β we nurture ecosystems, empower communities, and protect the planet for future generations.
Our farm operates on 100% renewable energy with a comprehensive carbon offset program for our supply chain.
For every cacao tree harvested, we plant five more. Over 250,000 trees planted since our inception.
Our rainwater harvesting system captures 2M gallons annually, giving more back to the community than we use.
We provide education, healthcare, and fair wages for every member of our farming family. Profit is shared equitably.
We'd love to welcome you to our estate. Schedule a tasting tour or reach out for wholesale inquiries.
Whether you're a wholesale buyer, a food journalist, or simply a chocolate enthusiast β we welcome your curiosity. Our farm doors are always open to those who share our passion.
km 12, Napo Valley Road, Ecuador 170505
hello@terroircocoa.com
+593 99 123 4567
MonβSat, 9:00 AM β 4:00 PM (by appointment)