Only one region of the world - Hamakua District on the slopes of Mighty Mauna Kea - produces these unique cocoa beans.
Terroir: Mighty Mauna Kea, nearly 1 million years old on the wet leeward side of Big Island provides the soil and ideal rain amount for Hawaiian cacao. Nearly 30 feet of soil allows fertile harvests year-round
Ferment: Skilled farmers take extra care to balance the breezy and moist climate for a healthy warm environment and overcoming drying challenges. Demands extra care which results in some of the best flavors.