📝 Our Process 📝
🏝️ From Oahu to You 🏝️
We believe in doing things the right way— not the easy way. Every step of our process is about honoring the land, the cacao, and the people who bring it to life. Here’s how we turn Oahu’s finest into CocoaPower.
Step 1: Growing with Care 🌱
🌱 On Oahu’s North Shore, our 5 acre farm thrives in volcanic soil along the Kaukonahua Stream. Cooler nights (60s°F) and shade from native trees slow the beans’ growth, packing them with 50–55% cocoa butter— more than southern cacao’s 45%. 🌱
Step 2: Fermenting with Intention 🫘
🫘 We ferment for 11 days, slow and controlled, to strip away bitterness and unlock smooth flavors— banana, blackberry, nuts. Southern cacao rushes it; we don’t. This is about quality, not speed. 🫘
Step 3: Drying with Precision ☀️
☀️ Sun-dried right at our farm on the North Shore, our beans keep their flavor pure. It’s a process that takes time, but the result is worth it— a nib that’s crisp, potent, and true to its roots. ☀️
Step 4: Sharing with Heart ♥️
♥️ From Oahu to your hands, every nib carries a story— of care, of nature, of Hawaii’s northern soul. We’re not here to mass-produce. We’re here to connect, embolden, and empower. ♥️