Rooted in the Napo Highlands
Our flagship plantation spans 240 acres at the foothills of the Chocó-Andes biodiversity corridor. Here, elevation ranges from 800 to 1,200 meters above sea level, creating a perfect microclimate for slow-podding, fine-aromatic cacao. The interplay of mist, shade canopy, and mineral-rich earth imparts a distinctive floral and citrus character to every bean we harvest.
Established in 1987, the estate operates entirely as a closed-loop agroforestry system. We cultivate Criollo, Trinitario, and rare Nacional clones under the protective shade of ceiba, mahogany, and native palm trees, ensuring both ecological balance and unparalleled flavor development.
Volcanic Terroir
Rich in potassium, magnesium, and trace minerals from ancient Andean volcanic activity, our soil naturally elevates bean complexity without fertilizers.
Microclimate
Consistent 22–26°C temperatures with high humidity and seasonal mist allow slow pod maturation, crucial for developing nuanced flavor precursors.
Shade Canopy
Multilayered agroforestry mimics natural forest structure, regulating light exposure and fostering biodiversity while protecting cacao from extreme weather.
Watershed Access
Proximity to pristine mountain streams ensures optimal hydration during critical flowering stages, while natural drainage prevents root rot.
A Living Forest
Our farm is not a monoculture. It is a thriving ecosystem. By maintaining a 70% shade canopy and preserving natural corridors, we’ve become a sanctuary for over 140 bird species, 30+ orchid varieties, and endemic amphibians. Sustainable agriculture here means working with nature, not against it.
We practice integrated pest management, use compost derived from on-farm waste, and actively reforest degraded buffer zones. Every kilogram of cacao harvested strengthens the ecological resilience of the entire watershed.
Ecosystem Partners
- 🦜 Resplendent Quetzal (Seasonal Visitor)
- 🌺 30+ Native Orchid Species
- 🐒 Capuchin & Squirrel Monkeys
- 🦋 Morpho Blue & Heliconius Butterflies
- 🌲 Ancient Ceiba & Mahogany Canopy
Guardians of the Bean
Cacao cultivation in this region predates European contact by millennia. We honor that legacy by partnering with local Kichwa and Kofán communities, preserving traditional agricultural knowledge, and ensuring equitable wealth distribution across our supply chain.
Estate Founding
The Delacroix family acquires 40 acres of degraded pasture, beginning the long process of soil restoration and cacao reintroduction.
Agroforestry Transition
Full shift to multilayered shade systems. Partnerships with local cooperatives established for fair wage structures and community healthcare.
Biodiversity Certification
Awarded Rainforest Alliance and organic certifications. Launch of on-site fermentation lab to optimize flavor development.
Regenerative Stewardship
Carbon-neutral operations, youth agricultural education programs, and continuous reforestation initiatives across the Napo watershed.
Visit Our Ecuador Estate
Immerse yourself in the rhythm of cacao cultivation. Guided tours include canopy walks, fermentation lab demonstrations, tasting sessions, and conversations with master farmers. All visits are limited to small groups to preserve the tranquility of the forest.
Seasonal Tours
Open April–November, aligning with primary and secondary harvest windows. Bookings required 30 days in advance.
Logistics
Located 4 hours east of Quito via paved and scenic mountain roads. Airport transfers and eco-lodge accommodations available.
Expert-Led
Every tour is conducted by our estate agronomists or master chocolatiers, offering deep technical and sensory insights.
Experience the Result
Every bean from this estate becomes a limited-edition bar. Discover how Ecuador’s terroir translates to flavor.
View Ecuador Collection