While on Oahu, Richard and I visited two and a half farms growing cacao. Why the half? Let me explain…
The first farm we visited was Kahuku Farms, on the North Shore. Dr. Nat of Madre recommended we stop by here. Kahuku provides farm tours or, as they call them, smoothie tours. We rode around on a wheeled bench, pulled by a trailer through the rows of beautiful crops in the demonstration portion of the farm and received a delicious homemade smoothie made from the ingredients we had seen just moments before. Our tour guide is married to Kylie, a fourth generation Kahuku farmer and has taken on the education part of the business. We learned a lot about the history of the farm and their attempts to share such fresh and delicious vegetables with the local population. Hawaiian food traditionally includes a lot of meat, but the Kahuku food truck serves only vegetarian foods made from their farm’s produce. Surprisingly to the farming family (but not to us Californian hippies), it’s a huge hit!
By calling ahead and telling our tour guide about our chocolate interest, we were able to take a detour on the tour to visit the cacao plants. We even got to pull a pod off the tree and demonstrate (and eat) the pulp to the rest of our tour group. What a special experience! Learn more about Kahuku farms here.
Richard and a cocoa pod
Landen and an open cocoa pod
raw cocoa bean
Our next farm visit was to the Waialua Estate, a subsidiary of Dole. This is our “half farm,” since we visited their large factory but didn’t quite get out to the farmland. We were led on a brief tour of the process of making both chocolate and coffee. Waialua Estate also partners with Guittard, our neighbor in the Bay Area, throughout its chocolate-making process. Waialua Estate was the first place we saw another step of the chocolate process. These trays house cocoa beans as they are drying after fermentation.
Drying cocoa beans at Waialua Estate
Our final visit was the most authentic and intimate. Richard and I met up with Seneca Klassen of Lonohana: Hawaiian Estate Chocolate in Haleiwa on our last morning on Oahu. We jumped in his truck and drove up to his 14-acre farm in the hills above town. The sun was warm and the red dirt squished between my toes as we traipsed through his rows upon rows of cacao trees.
Lonohana – young cacao trees
Seneca’s mission is clear:
Lonohana Estate Chocolate is located on the island of O‘ahu, Hawaii and is the result of two families’ dream to create a vertically integrated chocolate company here in the United States. By controlling the entire product cycle, starting with our own Hawaii-grown cacao all the way through crafting small batches of world-class chocolate bars in Honolulu, we hope to share where this beloved food comes from, how it is grown and made.
He is creating the first tree-to-bar chocolate operation in Hawaii. He spends many days on the farm, weeding, harvesting, planting shade trees or windbreaks, and keeping up his fledgling farm of cacao. The rest of his days are spent in his factory in Honolulu, where he manages all of the post-production – fermenting and drying – as well as the full bean-to-bar chocolate-making process that we do at home. His supply is so limited that he sells chocolate with a subscription method – sending out bars to subscribers at regular intervals like a CSA (Consumer-supported agriculture). His personal history is closely interwoven with the bean-to-bar movement in the San Francisco Bay Area, as he is one of the co-founders of Bittersweet Cafe in Oakland. Read more about Seneca, his family, and the Lonohana story here.
cacao pods and beans at Lonohana
Seneca spent time to break open a few cacao pods to show us the differences among them, both in appearance and in flavor. His knowledge of the genetics and how they affect the future of the plant and therefore the beans and their eventual chocolate is incredible. He seemed grateful for the visit of some chocolate-makers looking for an education on the intricacies of farming. This is an angle many chocolate-makers never have the privilege to see. And we are extremely thankful for his openness and willingness to teach us about his work and learnings!