Three generations,
one obsession.
Hacienda La Victoria is a 400-hectare estate in Guayas, Ecuador — cultivated and crafted across three generations. The land, altitude, and proximity to the cordillera create a microclimate that shapes the character of every bean we grow.
Our cacao is the exclusive CCN-51 variety — with roots in the work of our grandfather, Manuel I. Encalada Z., whose hacienda helped give the variety its name. Today we farm that same land with a sharper focus on the cup: selecting the healthiest trees, controlling each post-harvest stage, and dialing in fermentation and roast batch by batch.
That work shows up in the bar. Pushing fermentation past 90% builds aroma depth, drying to a precise 6.8% humidity protects it, and a roast tuned for nutty character finishes a profile that's smooth, clean, and low in bitterness — quality we keep refining harvest after harvest.
Cocoalate is the final chapter of that story — a true farm-to-bar chocolate made entirely within our own grounds.