Waialua, on Oahu’s North Shore, is where cacao finds its northern edge. At 21.5 degrees latitude, it’s cooler than the equatorial belt—nights dip into the 60s, slowing the beans’ growth, packing them with 50–55% cocoa butter.. The volcanic soil, rich with minerals, and the careful hands at our farm— spanning 5 acres— create a cacao that’s a gem in Oahu’s agricultural crown. Small-batches that are both sustainable, and meticulous. We allow our  cacao to ferment for 11 days and sun-dry with precision, to deliver flavors— banana, blackberry, nuts— that stand out globally. This is the ‘North Pole of cacao,’ a place that dares to be different, and we’re proud to bring its legacy to you.