Our Process
Our chocolate begins on our farm. Each step, from growing cacao to making chocolate, is done with care and intention, allowing flavor to develop naturally over time.
Growing
Cacao trees take years to mature. On our farm in Hanalei, they grow slowly, shaped by steady rain, rich soil, and thoughtful stewardship. We focus on long-term health rather than quick yields.
Pollination & Care
Cacao flowers rely on tiny insects for pollination. While the trees were young, sliced banana plants helped attract these pollinators and support early growth. Care and balance continue to guide how we tend the farm.
Harvesting
Cacao pods are harvested by hand once they reach peak ripeness. This careful approach protects the trees and ensures only mature pods move forward.
Fermentation
After harvest, the beans are fermented naturally over several days. This process is closely monitored and plays a key role in developing the chocolate’s flavor.
Drying
The beans are carefully dried to stabilize flavor and prepare them for chocolate making. Consistency during this stage is essential.
Chocolate Making
Chocolate is made in small batches, with attention given to each step. Roasting and refining are kept simple, allowing the character of the cacao to shine through.
Final Products
Each piece of chocolate reflects the time, care, and conditions of our farm here in Hanalei. We hope you enjoy eating them as much as we love making them!