We grow it. You taste it here. Somebody else turns it into a chocolate bar. Here's where to find it.
Find our Cacao in the Wild
FROM OUR FARM TO Your CHOCOLATE BAR
One Farm. A Whole Lot of Chocolate.
After harvest, our cacao is fermented and dried right here on the estate — the step that turns a bitter seed into something that can actually become chocolate. From there, it heads to chocolate makers across Oʻahu, who roast, grind, and craft it into single-origin bars. It's a short trip, geographically...most of it doesn't leave the island!
WHAT MAKES OUR CACAO DIFFERENT?
You can taste where it comes from.
Central Oʻahu is hot and dry — technically the wrong conditions for cacao, which usually wants humid rainforest shade. We think that's exactly why our beans taste the way they do: bright, fruity, and a little wild, with notes of cherry, passion fruit, and raspberry that chocolate makers keep coming back for. It's already picked up hardware to prove it — gold for Best Dark Chocolate at the Chocolate Alliance Awards, and gold at the 2023 Cacao of Excellence Awards, one of the most respected cacao competitions in the world.
WHERE TO BUY OUR CACAO
Follow the beans!
Right now, our cacao is crafted into chocolate by Mānoa Chocolate Hawaii in Kailua — look for the Mililani, Oʻahu Island Bar (70%).
You can find it at:
Award Winning Chocolate
Sweet Accolades
For the Beans:
🏆 Gold — 2023 Cacao of Excellence Awards
Awarded directly to our raw cacao, not the finished chocolate. Cacao of Excellence is one of the most respected cacao competitions in the world — judges evaluate raw bean samples from around the globe, and only a handful earn gold.
For the Bars:
🏆 Gold, Best Dark Chocolate — 2020 Chocolate Alliance Awards
🏆 Gold, Best Made at Origin — 2020 Chocolate Alliance Awards
Both awarded to the Mililani bar, crafted from our cacao by Mānoa Chocolate Hawaii, at the Northwest Chocolate Festival's Chocolate Alliance Awards.
Two different competitions, two different judging panels, the same beans both times.