Hawaii / CoEx 2025 Code – 566
ORIGIN
Hawaii
NAME OF THE PRODUCERKamananui Cacao Orchards
CoEx Sample Code566/25
SAMPLE TYPECommercial No. 24791
GLOBAL REGIONAsia & the Pacific
Contacts
CONTACT DETAILS OF PRODUCER
- Contact: Kamananui Cacao Orchards
- E-mail: maxwell@cacaoservices.com
- Address: 67-172 Farrington Hwy Unit C, Waialua, Oahu, Hawaii, Hawaii
- Phone: (+1) 808 640 2142
CONTACT DETAILS OF SENDER / NATIONAL ORGANIZATION COMMITTEE
- Contact: Daniel O'Doherty
- E-mail: dan@cacaoservices.com
- Organization: Hawaii Cacao Foundation
BEAN CHARACTERISTICS
| Dominating genetic origin (according to the producer) | Mix of varieties |
| Local name of variety | - |
| Bean size (Bean count/100g) | 98 (Standard) |
| Moisture content (%) | 6.8 |
| Average bean weight (g) | 1.0204081632653 |
| Cacao butter content in cacao mass (%) | 0 |
| Cacao mass fineness (µm) | |
| Roasting temp (°C) | 120 |
| Roasting time (minutes) | 22 |
Chocolate flavour profile description
This sample starts with intense acidity and fresh red and dark fruits, joined by browned fruits. Floral notes appear, followed by wood, vegetal, spice and nut notes. Balanced and bright.
This sample starts with intense acidity and fresh red and dark fruits, joined by browned fruits. Floral notes appear, followed by wood, vegetal, spice and nut notes. Balanced and bright.
Video - Meet the producers
Latest News
Indonesian Researchers Strengthen Capacity Around Cacao Flavour Evaluation and Quality Assessment
As cacao-producing countries increasingly seek to strengthen their own capacity around flavour evaluation, processing innovation and quality… [+ more]
What NPR’s feature reveals about the future of cacao quality
NPR recently featured the work of Cacao of Excellence in a story exploring one of the central challenges facing the cacao sector today: while cacao… [+ more]
First Seguine Cacao Auction Confirms Premium Value for Recognised Quality and Flavour
First Seguine Cacao Auction Confirms Premium Value for Recognised Quality and Flavour Amsterdam, 20 February 2026 - The inaugural Seguine Cacao… [+ more]