The Sweet Harmony of Chocolate and Vanilla

When we think of vanilla, we often imagine it as the perfect companion to chocolate. But have you ever wondered where this delicate flavor originates? Surprisingly, vanilla can be grown sustainably in the Hawaii, and at Maui Chocolate Coffee Tours, we’re excited to share how this tropical paradise provides the ideal environment for this exquisite orchid. Join us as we explore how vanilla is thriving on Maui, its connection to chocolate, and the dedicated efforts behind its cultivation at Kupa’a Farms.

A Vanilla Oasis at 1,900 Feet Elevation

Nestled in the lush landscape of Maui, Kupa’a Farms is a testament to sustainable agriculture. Located at an elevation of 1,900 feet, this farm receives a modest 10 inches of rainfall annually. Despite these challenging conditions, Kupa’a Farms has successfully cultivated vanilla for over five years. This success is no small feat, as growing vanilla requires specific environmental conditions—conditions that the unique microclimate of Kupa’a Farms meets perfectly.

The Orchid Behind the Vanilla Bean

Vanilla is derived from the vanilla orchid, specifically the species Vanilla planifolia. It’s fascinating to note that vanilla is the only orchid that produces an edible fruit—the vanilla bean. These beans are the result of a highly specialized pollination process. Vanilla orchids bloom just once a year, and each flower is open for a mere 4-6 hours. During this brief window, pollination must occur to produce the coveted vanilla pods. Globally, vanilla flowers are hand-pollinated, a meticulous process that requires skill and precision.

A Tale of Two Blossoms: Vanilla and Cacao

Interestingly, vanilla’s pollination story parallels that of cacao, the source of chocolate. Cacao trees also have a narrow pollination window, and their blossoms are pollinated by a tiny insect known as the cacao midge. These blossoms, resembling miniature orchids, release up to 70 different fragrances, none of which are detectable by the human nose but are irresistible to the midge. It’s a remarkable synergy: while vanilla relies on human intervention for pollination, cacao’s fate rests in the tiny wings of these midges.

The Role of Midges in Cacao Pollination

In Hawaii, where cacao is grown alongside vanilla, the role of the cacao midge becomes crucial. Despite their minuscule size, midges perform the vital task of pollinating cacao flowers. Without them, cacao trees would not bear fruit, and the world would be deprived of chocolate. It’s believed that Hawaii is home to up to 20 species of midges, but for simplicity, we often refer to the ones that pollinate cacao as “cacao midges.”

Sustainability and Innovation at Kupa’a Farms

Kupa’a Farms’ approach to growing vanilla is grounded in sustainability. By carefully managing water usage and leveraging the natural environment, the farm ensures that each vanilla plant receives just the right amount of care. The elevation of 1,900 feet provides a cooler climate that reduces the need for extensive irrigation, making it an ideal location for growing vanilla sustainably.

Moreover, Kupa’a Farms is part of a broader movement in Hawaii towards sustainable and diversified agriculture. By cultivating vanilla, alongside coffee and cacao, the farm contributes to the island’s agricultural diversity, supports the local economy, and promotes sustainable farming practices.

A Sweet Future for Vanilla in Hawaii

As you savor the flavors of chocolate and vanilla, remember the extraordinary journey of these plants—from the careful pollination of vanilla orchids to the vital role of the cacao midge. Maui, with its unique climate and innovative farmers like those at Kupa’a Farms, is paving the way for a sustainable future for these beloved flavors. At Maui Chocolate Coffee Tours, we are proud to celebrate and share these stories, connecting you to the land, the farmers, and the intricate processes that bring these tastes to life.

Visit Maui Chocolate Coffee Tours

Come and experience the rich tapestry of flavors that Maui has to offer. Join us at Maui Chocolate Coffee Tours to explore the world of vanilla and chocolate, learn about sustainable farming practices, and savor the exquisite tastes that are cultivated with care and passion. Discover how Maui is making a difference in the world of chocolate and vanilla, one bean and one pod at a time.

In the vast and vibrant world of chocolate, a looming concern is casting a shadow over the industry: the global chocolate shortage. As connoisseurs, enthusiasts, and casual consumers alike face the potential scarcity of one of the world’s most beloved treats, Hawaii, particularly Maui, is emerging as a unique player in the global cacao and chocolate scene. Despite its relatively small scale of cacao cultivation, the Aloha State is showing that size isn’t everything when it comes to making a significant impact.

The Global Chocolate Crisis: An Overview

Chocolate is derived from the seeds of the cacao tree, a delicate tropical plant native to the deep tropical regions of the Americas. The beans are not only precious but also increasingly scarce. Factors contributing to the global chocolate shortage include climate change, diseases affecting cacao trees, and rising global demand which outstrips supply. Countries traditionally known for cacao production are struggling to keep up, pushing chocolate lovers and makers to look for new horizons.

Why Hawaii Matters in Global Cacao Production

Enter Hawaii, the only U.S. state where cacao can be grown. Hawaii’s entry into the chocolate scene is marked by its unique geographical and climatic conditions. Located at 21 degrees north, it sits at the so-called “north pole” of the cacao belt, which typically ranges between 20 degrees north and 20 degrees south of the equator. This unique positioning challenges the traditional norms of cacao cultivation, offering new insights and innovations in farming practices that could influence global production.

Maui’s Chocolate Landscape

On Maui, known as the “Valley Isle,” the conditions are not typically ideal for cacao due to the high winds, particularly around Maalaea Harbor and the island’s airports — some of the windiest places in the world. Cacao trees are susceptible to damage from such conditions, as they require calm environments to thrive. However, areas like Hana and East Maui, as well as parts of the north shore of West Maui, provide sheltered environments conducive to cacao cultivation. Despite the adversities, including the recent wildfires that thankfully spared the cacao trees but damaged some fruit, the resilience of Maui’s cacao cultivation is noteworthy.

Maui Chocolate and Coffee Tours: A Taste of Resilience

At Maui Chocolate and Coffee Tours, visitors get an intimate look at how cacao and coffee thrive in the challenging yet nurturing Hawaiian environment. Our tours are held at Kupa’a Farms, located on the slopes of Haleakala at an elevation of 1,900 feet — a location some might find unlikely for cacao production. Yet, here it thrives, defying expectations and adding to the rich tapestry of agricultural innovation that marks Maui’s contribution to global cacao production.

Sustainable Practices and Educational Insights

Through our tours, we delve deep into the intricacies of cacao and coffee cultivation. Our focus on sustainable farming practices not only helps in producing quality products but also educates visitors on the importance of sustainability in agriculture. This knowledge is crucial, especially today, as the industry faces global challenges that threaten its very existence.

Hawaii’s Role in Alleviating the Chocolate Crisis

Though Hawaii’s production scale is small, its impact is significant in terms of agricultural innovation and sustainable practices. The islands serve as a living laboratory for developing new techniques in cacao cultivation, pest management, and climate adaptation strategies that could be mirrored in other parts of the world.

While Hawaii, and Maui in particular, might occupy a small niche in the global cacao map, their contribution to the broader narrative of chocolate is anything but minor. In facing and overcoming the unique challenges posed by its environment, Maui is setting examples in resilience and innovation. As we continue to enjoy and celebrate chocolate, understanding and supporting sustainable practices worldwide, and particularly in emerging regions like Hawaii, becomes more crucial. Join us at Maui Chocolate and Coffee Tours, and witness firsthand how Maui is not just coping but thriving in its quest to help save global chocolate.

In the heart of the Pacific Ocean lies a hidden gem, Samoa, renowned for its rich history, vibrant culture, and a treasure trove of cacao that has captivated the taste buds of chocolate enthusiasts worldwide. At Maui Chocolate and Coffee Tours, we take pride in presenting the story of Samoa’s cacao, offering a unique perspective on its significance in the face of the global chocolate shortage. Our dedication to quality and sustainability has given rise to the exclusive 60% Koko Samoa, an unparalleled chocolate experience that can only be found on our guided tours.

The Global Chocolate Shortage:

As the demand for chocolate continues to rise globally, the industry faces a pressing challenge – a shortage of quality cacao. Samoa emerges as a beacon of hope. Boasting a climate and soil conducive to cultivating some of the finest cacao beans in the world. Maui Chocolate and Coffee Tours have taken it upon themselves to showcase the potential of Samoa’s cacao in addressing the ongoing chocolate scarcity.

The Journey from Bean to Bar:

Embark on a journey with us as we trace the origins of Samoa’s cacao. Exploring the meticulous process of transforming raw cacao beans into the velvety, rich chocolate that graces our palates. Our guided tours offer an immersive experience, allowing visitors to witness firsthand the traditional methods employed by local farmers. From harvesting the ripe pods to sun-drying the precious beans.

The Maui Difference:

At Maui Chocolate and Coffee Tours, we’ve refined the art of chocolate-making, combining the expertise of Samoan farmers with the innovation of our skilled chocolatiers on the island of Maui. The result? A unique 60% Koko Samoa blend that epitomizes the essence of Samoa’s cacao, encapsulating its distinct flavors and aromas. Koko Samoa is traditionally drank as a ceremonial hot chocolate beverage. It is also used in cooking for special occasions such as weddings and funerals. This exclusive chocolate is a testament to our commitment to preserving the authenticity of the region while offering a delectable solution to the global chocolate shortage.

Sustainability and Ethical Practices:

Beyond the exquisite taste of our 60% Koko Samoa, Maui Chocolate and Coffee Tours are dedicated to sustainable and ethical practices. We work closely with local farmers, ensuring fair wages and environmentally friendly cultivation methods. Our commitment to preserving the delicate ecosystem of Western Samoa contributes to the longevity of the cacao industry. Providing a model for responsible chocolate production.

Join Us on a Journey of Discovery:

Maui Chocolate and Coffee Tours invite chocolate enthusiasts, connoisseurs, and curious minds to join us on a captivating journey. Immerse yourself in the world of cacao. From the vibrant cacao farms to the refined chocolate-making process on Maui.

In the face of a global chocolate shortage, Maui Chocolate and Coffee Tours stand as a beacon of innovation and sustainability. Presenting the world with the exclusive 60% Koko Samoa blend. Through our guided tours, we invite you to savor the rich history and unparalleled flavors of Samoa’s cacao. Elevating your chocolate experience to new heights. Join us on this unforgettable journey as we celebrate the essence of cacao, refined on the shores of Maui.

Indulging in the velvety richness of a fine chocolate or savoring the robust aroma of freshly brewed coffee is a sensory experience that transcends borders. However, the global landscape of these beloved treats is facing a bitter reality – a global chocolate shortage. In this blog post, we delve into the intricacies of this crisis and shed light on how Maui Chocolate and Coffee Tours is taking proactive steps towards sustainability and responsible sourcing.

Understanding the Global Chocolate Shortage:

Chocolate, a delicacy enjoyed by millions worldwide, is facing unprecedented challenges, primarily stemming from the cocoa industry. The global chocolate shortage is a multifaceted issue, encompassing factors such as climate change, economic disparities, and environmental concerns.

1. Climate Change Impact on Cocoa Farms:

The cocoa plant, from which chocolate is derived, thrives in specific climatic conditions. However, rising temperatures, erratic rainfall, and changing weather patterns due to climate change have adversely affected cocoa plantations. This has led to a decline in cocoa yields, impacting the global supply chain.

2. Economic Challenges for Cocoa Farmers:

Small-scale cocoa farmers, predominantly in West Africa, face economic hardships. Many live below the poverty line, struggling with issues like child labor, lack of access to education, and inadequate healthcare. These challenges contribute to an unstable cocoa supply chain, further intensifying the global chocolate shortage.

3. Environmental Concerns in Cocoa Production:

Traditional cocoa farming practices often involve deforestation and excessive use of pesticides. This not only harms biodiversity but also results in degraded soil quality. Sustainable and ethical farming practices are crucial to mitigating these environmental concerns and ensuring the longevity of cocoa production.

Maui Chocolate and Coffee Tours’ Commitment to Sustainability:

In the midst of these challenges, Maui Chocolate and Coffee Tours stands out as a beacon of sustainability and ethical sourcing. The company recognizes its responsibility to contribute positively to the global cocoa industry and is taking concrete steps to address the issues at hand.

1. Ethical Sourcing Practices:

Maui Chocolate and Coffee Tours is committed to sourcing its cocoa beans responsibly. By establishing partnerships with ethically minded cocoa producers, the company ensures fair wages, better working conditions, and a focus on eradicating child labor.

2. Supporting Sustainable Farming Methods:

The company actively promotes and supports sustainable farming practices, advocating for agroforestry and organic cultivation methods. These practices not only contribute to environmental conservation but also enhance the quality of cocoa beans.

3. Educational Initiatives for Cocoa Farmers:

Recognizing the importance of education in breaking the cycle of poverty, Maui Chocolate and Coffee Tours invests in educational initiatives for cocoa farming communities. This includes providing training on sustainable farming techniques, financial literacy, and healthcare access.

4. Climate Resilience Efforts:

Acknowledging the impact of climate change on cocoa production, Maui Chocolate and Coffee Tours actively engages in projects that promote climate resilience. This includes supporting research on drought-resistant cocoa varieties and implementing eco-friendly practices in its operations.

While the global chocolate shortage poses challenges to the cocoa industry, Maui Chocolate and Coffee Tours exemplifies a commitment to sustainability and ethical practices. By prioritizing responsible sourcing, supporting sustainable farming methods, and investing in the well-being of cocoa farming communities, the company is contributing to a more resilient and sustainable chocolate industry. As consumers, our choices can make a difference, and by supporting companies like Maui Chocolate and Coffee Tours, we become part of the solution to the global chocolate shortage.

This expression Wholly Cacao did not come to us overnight. A few years into guiding these tours, the expression came about by how little cacao is grown in the state of Hawaii, and even less on Maui. It is our enthusiast’s opinion, that of all the Hawaiian islands, Maui grows the least amount of cacao.

You may wonder, how did we come to this conclusion? Here on the Valley Isle, we have the strongest tradewinds with Ma’alea Harbor being the second windiest harbor in the world with the first windiest being in New Zealand. Cacao 101: Cacao doesn’t like wind! Wind and the price of land are the two important factors as to why there is so little cacao grown on Maui.

There are plenty of “backyard” growers of cacao, but not all of them are processing their cacao into chocolate. That’s what we do! Maui Chocolate and Coffee Tours has been foraging for cacao since 2020.

We have come to be friends with another type of forager on Oahu. Nat Bletter, aka, Natty by Nature and the owner and flavor Meister of Madre Chocolate. He has been a mentor for many chocolate makers in the Hawaiian islands, Hana Gold, Island Sharks on the Big Island, Nine Fine Mynahs on Oahu, 21 Degrees on Oahu, Lydegate Farms on Kauai, and yours truly here at Maui Chocolate and Coffee Tours.

On that note, that leads us to how Wholly Cacao is bringing our cacao to chocolate experience in the luxury and privacy of your private residence. We have a few private chefs that have already experienced our Wholly Cacao service, they have added us to their repertoire as an appetizer (chocolate, cheese and charcuterie), dessert (chocolate paired with your favorite adult beverage; wine, whisky, beer, etc or your favorite non-alcoholic beverage). The first two private chefs who were inspired and have utilized Wholly Cacao’s services are Chef  Jana McMahon and A Private Chef Katarina Tualemoso. We are happy to extend our service to other private chefs, and hotel conceirges who have clients with sophisticated and  discriminating palates, and of course sense of humor! That may ring a bell from a previous business, Who Cut the Cheese, “Where sophispticated product is presented in a fun and friendly environment and a place for those with fine taste and a sense of humor!” Those who understood us, got the goods with fun and friendly service. We look forward to bringing that type of experience with chocolate into people’s homes

Cheers and we look forward to rocking the cacao/chocolate experience off the farm and into your home!

Your cacao forager and chocolate maker,
Ann Tuomela

Chocolate meets Cheese And Comfort Begins

Chocolate meets Cheese And Comfort Begins all came about when we looked up an old Who Cut The Cheese Aluma on Cape Cod last fall. Heather Cantin, is the successful owner/operator of Chatham Cheese Company on Cape Cod in MA.

When I owned Who Cut The Cheese in Kihei on Maui, people would often ask, “are you going to make your own cheese?” My reply, “heck no! It takes too much milk and time!” A similar question came up when the wine industry. People would ask if I wanted to be a wine sommelier. “Heck no! It takes too much time, and I have lots of other interests.”

The past few years have been spent in the school of life, as it was for a lot of us, and this particular chapter unfolds into the world of making chocolate from seed to bar. Chocolate making was never on the forefront for this entrepeneur, but as that famour Forrest Gump quote “life is like a box of chocolates cuz you never know what you’re gonna get!” or something to that affect. The same applies when you come on a tour by Maui Chocolate and Coffee Tours. Chocolate meets cheese and comfort begins, is a great story, but it has too many chapters for this short blog.

When Who Cut The Cheese was open, years ago, we were pretty clueless about chocolate, as we were too busy studying up on our cheese and wine. We knew we needed other yummies to accompany our vast selections of cheese and wine, so we purchased some chocolate by name recognition only, ScharffenBerger. If we only had connected the dots back then! John ScharffenBerger is a wine maker who segwayed out of wine to identify the different flavor profiles of single origin chocolates. Who would of “thunk”!

Now, on to Heather and her cool story. She started Chatham Cheese Company with a business partner some years back and has been successfully operating the store on her own since 2011 after her business partner went on to new endeavors. Her shop is quite seasonal due to weather, as many of you may know if you have experienced a winter on the east coast. One winter Heather came to Maui and sniffed out a job at Who Cut The Cheese. What a refreshing delight she was and still is! We actually had someone who knew how to handle cheese, aka, cut the cheese! Now, stop it with all of your flatuation jokes, we were a serious store for “ folks with fine taste AND a sense of humor”! We were pretty much over the wine snobbery thing and then came the “curd nerds”! Come on guys and gals…wine is simply fermented grape juice and cheese is just fermented milk! Alright you mighty nib nerds, guess what chocolate is? Yes, fermented cacao (ca-cow), for those who may not know that chocolate is made from fruit, cacao. All together chocolate meeting cheese gives us so much comfort!

Heather put out a beautiful spread of cheese and charcuterie with stunnimg wine pairings at the Chatham Cheese Company that would rock your world! We offered to write about the Chatham Cheese Company in March, as that is when they will be re-opening, or coming out of their winter hibernation getting ready for another successful season. Again, we applaud Heather and her cheesemonger team in carrying the torch for Who Cut The Cheese and keeping the yummy comfort in bringing chocolate and cheese together.

On that note, that trip and writing this blog also inspired the Who Cut The Cheese Alumni Reunion! Yes, chocolate meets cheese and the comfort begins will be celebrated on the island of Oahu. Why Oahu, you may wonder? Katarina Tualamoso, owner/private chef of Maui Food and Wine, dscovered a killer house on the north shore of Oahu last month while creating an amazing farm to table event for some guests staying at the Turtle Bay Resort. Wowza, best describes it all!!!! My part in that event was more of infrastructure for the party and the most important course…Chocolate! We showed three finely handcrafted Hawaiian grown chocolates: Madre’s Kona Criollo 70% made on Oahu, North Shore on Oahu, Nine Fine Mynahs 70% and 100%, and Maui Chocolate and Coffee Tours Haiku, Maui grown 70%.

By the way, the 100% was stunning, and what was most impressive was the mouth feel, so it had no bitterness. Crazy, cool and it definitely brought out the comfort in chocolate!

It’s always best to close on a good and delicious note, and what could be better than chocolate meets cheese and comfort begins.

The title of this blog changed as the week unfolded. Last week when I was struggling with SEO for the blog, I told my web designer, Charles of the Xconcept, all I want to do is write! Even though my writing doesn’t conform to the algorithms or whatever is necessary to optimize my website’s search engine, writing this piece has given me personal comfort. How has writing this blog given me comfort? i Last week I lost 2 people on the same day,  and one is holding on each day waiting for his biggest chocolate and cheese party ever! It’s okay Johnny.  This is written in memory of Jo Wallace, loving mom to Val and Hanson in Texas, and Maui’s beloved chef and person Mark Ellman. You all will be missed and we’ll never forget you as we’ll see you at the greatest chocolate and cheese party with all the comfort of loving arms of Aloha!