Amelonado
Classic, robust, with deep earthy base notes and high vigor.
A 1/2 acre fruit forest on the jungly, volcanic east coast of Big Island, Hawaii.
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Raw.
Alive.
From Seed.
Cacao is more than a crop; it is the beating heart of our forest. We are cultivating a living library of genetics, moving away from vulnerable clones to build a resilient, locally-adapted landrace.
Every pod is an expression of our volcanic soil, the endless Hawaiian rain, and an uncompromising dedication to craft.
Our Method
The Art of Seed-Strapping
We do not buy grafted clones. We grow directly from seed. It takes longer, demands more observation, and requires a profound trust in the plant.
But the result is a deeper taproot, a stronger tree, and a true expression of terroir.
400
Seedlings in Nursery
6
Distinct Genetic Varieties
The Living Library
Six genetic expressions, each telling a different story of flavor, resilience, and origin.
Criollo
Rare and delicate, prized for its complex, fruit-forward flavor profile.
Trinitario
The perfect hybrid, combining Criollo finesse with Amelonado hardiness.
Nacional
Renowned for its Arriba floral aroma, a heritage profile reborn.
Arriba
Intensely aromatic, carrying whispers of jasmine and tropical fruit.
Hawaiian Hybrid
Our locally-adapted cross, bred for the rigorous East Island climate.
Nursery Science
Data-Driven Growth
Observation meets optimization. We log moisture, light, and spacing across every cohort, turning instinct into empirical nursery science.
94%
Germination Rate
0-180
Days Tracked Per Cohort
6
Genetic Lines Monitored
0
Synthetic Inputs
Off-Grid Polyculture
Beyond Cacao
Founded in 2015, Heaven on Hawaii is entirely off-grid, powered by the sun and watered by the rain. While cacao is our beating heart, it thrives within a diverse polyculture.
Our canopy includes avocado, mango, soursop, breadfruit, lemon, longan, starfruit, lilikoi, black fig, mulberry, and surinam cherry. This biodiversity creates the microclimate and soil biology that allows our cacao to flourish.
Reach Out
Interested in our beans, our process, or just want to talk farmcraft? We'd love to hear from you.