Hawaii cacao is the rarest cacao origin in the world. Only cacao beans grown in the state of Hawaii (or nibs made from this cacao) can legally be labeled "Hawaii cacao" on packages and in ingredient lists. Hawaii cacao may also be labeled according to the island on which it was grown. Mauna Kea Cacao's beans and nibs may be labeled "Hawaii cacao" or "Hawaii Island" cacao.
What qualifies as "Hawaii chocolate"? Hawaii chocolate must be made from 100% Hawaii cacao. A bean-to-bar chocolate maker may label chocolate as "Hawaii Chocolate" if it is produced from 100% Hawaii cacao beans, regardless of where the chocolate is made. Chocolate "Made in Hawaii" may or may not be "Hawaii Chocolate" depending on the cacao origin. Most chocolate made in Hawaii comes from cacao grown outside our state.
Top 3 Quality Reasons to Choose Mauna Kea Cacao
1. Great flavor. Mauna Kea Cacao orchards have a high level of genetic diversity, which creates our cacao’s robust cocoa flavor with blackberry and nutty notes.
2. Creamy mouthfeel. Hawaii’s relatively cool climate produces cacao beans with a greater cocoa butter content. Chocolate made exclusively with Mauna Kea Cacao does not need added cocoa butter.
3. Smooth finish. Our farm’s mild climate and slow careful drying process produce cacao with low bitterness and astringency for a smooth finish.
Top 3 Sustainability Reasons to Choose Mauna Kea Cacao
1. Preserving cacao. Due to our relatively cool climate compared to other cacao-growing regions in the world, Mauna Kea Cacao’s trees can more easily adapt to a warming climate.
2. Protecting habitat. More than 15 percent of our farm is preserved as natural habitat next to a year-round stream.
3. Saving water. Our windward farm has adequate rainfall so irrigation is not needed.