Hawaii Chocolate & Cacao Association

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Hawaii Chocolate & Cacao Association

Founded in 2012, Hawaii Chocolate and Cacao Association's mission is to promote the emerging chocola

08/26/2026

Conference attendees were the very first to get their hands on our two brand-new HCCA booklets:

📖 Cacao Fermentation Manual by Kailey Carlson, VP of Agriculture and Research at Lydgate Farms

A step-by-step post-harvest guide packed with recommended best practices specifically tailored for Hawaiʻi growers.

📖 The Potential for Unfermented Cacao in Hawaiʻi by Raven Hanna, author of the "One Cacao Tree" book

An insightful resource detailing how to process unfermented cacao into delicious beverages perfect for enjoying at home or developing into marketable products.

Due to popular demand, we are working hard to make these available for purchase on our website very soon!

Stay tuned ⏰

08/24/2026

"We’re price makers, not price takers."

🎤 Opening our Annual Conference, HCCA President Will Lydgate (Lydgate Farms) set the tone: Hawaii cacao growers hold a powerful position in the global market.

Despite the daily grind and operational hurdles, those committed to growing award-winning quality have the power to set their own worth and command the prices they actually deserve, building sustainable income for their families and lasting strength for our community.

We’re not taking whatever price the market hands us.
We set the bar 🍫

08/22/2026

Did you know some folks attend our Cacao Agronomy Day every single year? 🙋🏽‍♂️🙋🏼‍♀️🙋🏻

Held the Friday before our annual conference weekend, this immersive day takes us out to a working Hawaii farm to spend the day learning about growing, harvesting, and post-processing specialty cacao.

Here’s why our attendees keep coming back:

🌴 Field-level Networking

Reconnecting with old colleagues and meeting new friends in the open air hits different than sitting in a conference room.

📖 Cutting-edge research & tech

It’s never the same course twice. Every year, we feature updated research, new tools, and improved farming techniques.

🫱🏼‍🫲🏻 Collaborative community

Less rigid lectures, more group brainstorming. While our expert instructors lead the way, everyone is encouraged to chime in. Uncovering insights across different islands, terroirs, and farming approaches is always the highlight of the day!

We’re considering bringing our Cacao Agronomy Workshop to other islands throughout the year.

Which island should we visit next?

Let us know in the comments 👇🏼

08/17/2026

Huge congratulations to Lonohana Estate Chocolate on their acquisition of the Waialua estate, the largest cacao farm in Hawaii, previously owned by multinational giant Dole 🌴🍫

Hear owner Seneca share the big news at our Annual Conference back in July 👆🏼

08/11/2026

Growing award-winning cacao in Hawaii isn’t a solo mission, but a community effort 💪🏼🍫

At our recent Cacao Agronomy Day, Kailey Carlson from Lydgate Farms highlighted a crucial truth: there is still so much to discover about how distinct cacao varieties adapt to Hawaii’s unique terroirs.

Unlocking the full potential of Hawaiian chocolate requires ongoing research, open knowledge-sharing, and strong industry collaboration 🌴🫱🏼‍🫲🏻🌴

When we align our efforts, the entire cacao community wins!

08/08/2026

Huge mahalo to biahawaii for hosting us 🍫✨

Opening your doors to over 150 local cacao growers, chocolate makers, and industry professionals during the HCCA Annual Conference meant the world to our community.

Together, we’re keeping Hawaii's chocolate industry thriving and growing stronger than ever. Thank you for your amazing support and hospitality 🤙🏼

08/05/2026

Starting chocolate factory or cacao farm tours isn’t as easy as just setting up a booking calendar 🍫💸

During our Chocolate Tourism panel, Mauricio Abreu from FareHarbor dropped some serious wisdom on what it really means to run a tour business on top of daily farm operations in 2026.

From standing out in a crowded market to finding your ideal guests and nailing that "sweet spot" pricing, it takes way more than just great cacao and chocolate to succeed.

💡 What’s the biggest challenge you’ve faced when scaling an agri-tourism business?

08/03/2026

Is terroir just the summary of soil and weather, or is it something deeper?

During our intense Cacao Agronomy day, one big takeaway from instructor Colin Hart from Honolii Orchard stood out: terroir doesn't stop at nature 🌴🌤️

Across the islands, distinct micro-terroirs actively shape how a farmer operates, from shade management to fermentation protocols.

In turn, those human choices become woven into cacao's final flavor profile 🍫

Terroir stops being just the place where cacao grows.

It becomes the profound partnership between farmers and their lands.

07/31/2026

Huge thanks to Raven Hanna, author of the renowned ONE CACAO TREE book, for an eye-opening talk at the HCCA Annual Conference! ☕️🫘

She explored the untapped potential of unfermented cacao, highlighting everything from innovative beverages to exciting new market opportunities.

07/28/2026

Greg D'Alesandre from Dandelion Chocolate explained how fine flavor develops in specialty chocolate at every step of the process during his Chocolate Tasting & Evaluation workshop at the last HCCA Annual Conference 🍫💡

Address

Kaneohe, HI
96744

Telephone

+1 808-234-0404

Website

https://www.tickettailor.com/events/hawaiichocolateandcacaoassociation/2172522

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