Hawai’i is the only state in the US that can grow cacao commercially as cacao only can grow up to 20 degrees latitude north and south of the equator. Aloha Feels is a craft chocolate and tree to bar chocolate company which makes our chocolate freshly unique as majority of the worlds cacao is sourced from farms owned by other companies, stored then shipped very far to be produced into chocolate.
We make a luscious, pure dark chocolate bar with 100% Hawaii grown cacao, grown sustainably by some of Hawaii’s most noted farmers. We keep the cacao content above 70% to ensure that cacao’s amazing health and mood enhancing benefits are passed down to our discriminating customers.
We believe the unique flavor of our chocolate comes from Hawaii’s nutrient rich volcanic soil, pure water from the snow capped peaks of Mauna Kea and the abundant rainfall we are blessed with. But more than that, the passion in what we do becomes part of every bar of chocolate that we make.
Processing the cacao beans is a labour intensive process that can take up to six weeks. After reaching perfect maturity, the pods which hold the beans are carefully picked. The pods are split open revealing the beans which are then fermented.
Once the fermenting is complete, the beans are dried and then cracked to separate the shell from the nib. Further work involves roasting and pressing and smoothing the cacao before being poured into the chocolate molds.
Our end product, the Aloha Feels dark chocolate bar contains only three ingredients, Hawaii Island cacao, organic unrefined sugarcane and organic cacao butter. It’s simply divine! It’s also vegan, gluten free and contains no additives. All the health benefits of cacao are passed on to our customers without all the additives that are found in most commercial chocolate bars.
Colin was born and brought up on the Hawaiian islands and has been farming Cacao since 2007. He has been working with Kazemaru since 2013 helping to set up and run the cacao farm. Colin also has his own cacao farm and between the two of them, they aim to grow 2000 trees in the next couple of years. He often lectures on the topic and is very passionate about the development of Hawaiian cacao. He loves what he does and is very knowledgeable about his work. As the cacao development is new to Hawai’i, they are both very excited about the direction it is taking and are working very hard to establish a name for Hawaiian chocolate on the global market. Colin is currently doing research in cacao at the University of Hawai’i, focusing on improving post-harvest practices, including fermentation and drying. We are very fortunate and grateful to have him with us.Colin Hart
Chocolate had a magic ambience for me since I was a child and during my teenage years my mum said chocolate is good for a lovesick or broken heart. My father was an expert and a teacher in the benefits of Japanese green tea, which initially was reserved only for the Zen monks and the nobility in ancient Japan. Through studying about tea I became aware that similarly, cacao drinks were initially only reserved for the Native American Chiefs. Chocolate seemed so potent in making us stronger and happier.