We just built a new ferment facility on our Donkey Mill Cacao and Coffee farm where we ferment beans from the 600 trees on this property and the hundreds of pounds of Kona-grown cacao we purchase from local farmers each week! These batches are expertly crafted and monitored by our own founder, Ben Vanegtern. We still get seasonal variations as the Hualalai Volcano mountain sends us plenty of moisture and overcast weather between sunny, dramatic sunsets. If you have visited our farm on our tour, this is the chocolate you saw growing!
We love Puna!! Truly wonderful & incredible chocolate every time!
My absolute favorite