Where Terroir Meets Tradition
Across four distinct ecosystems, our cacao trees thrive in soil enriched by volcanic history, ancient forests, and generations of careful stewardship.
Our Four Growing Regions
Each farm is managed as a single-origin estate, preserving unique flavor profiles while adhering to strict sustainable agroforestry practices.
Napo Valley Estate
Our founding farm, nestled in the Amazonian foothills. Rich volcanic soil and consistent rainfall produce cacao with deep red fruit and dark chocolate notes.
Chuao Highlands
Perched on the Cordillera de la Costa, this high-altitude estate produces rare Criollo beans known for floral aromatics, honey sweetness, and exceptional silkiness.
Sambirano River Grove
Bordering the Indian Ocean, our Malagasy farm benefits from distinct wet/dry seasons, yielding beans with bright citrus acidity and wild berry complexity.
Ashanti Canopy
A modern agroforestry initiative preserving indigenous forest cover while cultivating robust Forastero clones with toasted nut, earthy, and caramelized sugar notes.
How We Grow
Chocolate doesn't start in the factory. It begins in the canopy, the soil, and the hands of our farming families.
Shade-Grown Canopy
We maintain multi-layered forest canopies using native timber and fruit trees. This regulates temperature, retains moisture, and encourages biodiversity.
Biodiversity First
Our farms host over 40 bird species, natural pest predators, and pollinators. Chemical pesticides are never used; we rely on ecological balance.
Selective Harvesting
Only optimally ripe pods are hand-selected. Our farmers visit trees weekly to ensure peak sugar development and optimal bean weight.
Regenerative Soil
Cacao hulls and organic compost return nutrients to the earth. Cover cropping and contour planting prevent erosion and build long-term fertility.
Farm Tours & Immersions
Walk the rows, meet our farming families, and learn how cacao transforms from pod to premium chocolate.
Schedule Your Visit
Our Napo Valley flagship estate welcomes visitors year-round. Tours include canopy walks, fermentation chamber demonstrations, tasting sessions, and direct conversations with our master farmers.
Year-round (MarβNov peak)
Half-day (4 hrs) or Full-day (7 hrs)
Up to 12 guests per tour