Northern Polynesian Islands, Pacific Ocean

While cacao has ancient roots in the Americas, it’s a relatively new crop in Hawaii. Introduced in the 1850s, interest in cacao farming has grown steadily since the 1980s. There are now farms throughout the Hawaiian islands.

Not surprisingly, the cocoa takes on the lushness of its surroundings. It’s naturally sweet, a little dry, with overtones of juicy, ripe red berries.