us-hawaii-island
Hawai'i Island
United States · Hawai'i Island (Hawaii, USA) reviewed
admixture
A small but well-documented cacao origin in the United States, grown on family farms across Hawai'i Island. Several Hawai'i farms have competed in the International Cocoa Awards.
| Country | United States |
|---|---|
| Region | Hawai'i Island (Hawaii, USA) |
| Growing region | Asia & Pacific |
| Coordinates | 19.60°, -155.50° (approx.) |
| Elevation | 0-300 m |
| Producer | multiple |
| Genetic groups | admixture |
| Traditional class | Trinitario |
| Also known as | Big Island, Hawaii |
| Bean notes | Introduced hybrid and selected material; Hawai'i Island has the state's highest concentration of cacao farms. |
| Harvest season | harvest spread across much of the year, with peaks varying by farm |
| Fermentation | Small-scale farm box fermentation, carefully managed on many estates. |
| Drying | Sun-dried, often on raised beds or in solar dryers. |
| Flavour | bright fruit · caramel · nutty · mild acidity |
| Updated | 2026-05-22 |
Sources
- IR-4 Project, 'Hawaii's Cacao Industry Unites Around Goal to Become Napa Valley of Chocolate'
- Hawaii Magazine, '5 Must-See Cacao Farms on Hawaii Island'