Discover how journalists, food critics, and lifestyle publications are covering our farm-to-bar journey, sustainable cacao cultivation, and award-winning chocolate collection.
"Terroir Cocoa isn’t just making chocolate; they’re rewriting the narrative of fine cacao. Their single-estate reserve is a masterclass in bean-to-bar craftsmanship."
Read Full Article →"Walking through their volcanic soil plantations, it’s clear that patience is the secret ingredient. The resulting chocolate carries the terroir like fine wine."
Read Full Article →"With carbon-neutral operations and community-first wage structures, Terroir Cocoa proves that luxury and ethics aren’t mutually exclusive."
Read Full Article →"The 85% Dark and Chuao Reserve bars are textbook examples of how origin, fermentation, and conching converge into pure chocolate excellence."
Read Full Article →"Sweet, tart, and stunningly colored without artificial dyes, Terroir’s Ruby bar is a game-changer for the modern palate."
Read Full Article →Become one of the first cacao estates in South America to achieve full carbon-neutral status across cultivation and production.
Introducing a rare four-bar set sourced from our oldest cacao trees, aged and crafted to celebrate 37 years of family farming.
Announcing the successful planting of our 250,000th cacao tree as part of our multi-decade ecological restoration program.
Collaboration announced to create hands-on chocolate craftsmanship workshops for emerging pastry chefs and food innovators.
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For press inquiries, interview requests, farm visit coordination, or product sample requests, please reach out to our dedicated media relations team. We typically respond within 24 business hours.
+593 99 876 5432 (Mon–Fri, 9AM–5PM EST)
Napo Valley, Ecuador