The Cacao Experience in Hawaii is an opportunity to join Daniel O'Doherty and Dylan Butterbaugh for an intense but fun hands-on learning experience at the Maui Ku‘ia Estate cacao farm. You will gain a deeper understanding of modern best practices in cacao cultivation and post-harvest processing, and how this impacts bean flavor and quality. Be ready to dive headfirst into cacao planting, pruning, protecting, harvesting, fermenting and drying over four days of immersion in the processes.
Our Ecole Chocolat Gradute Programs only accommodate a limited number of students and are usually full, with a waiting list. As the programs involve a travel component, we need to contact those on the waiting list in enough time so they can make travel arrangements. If you have to cancel, we'll do everything in our power to find a replacement but can't guarantee that we'll be successful. No refunds will be given after 45 days prior to the program start date. Make sure you're totally committed to the program before paying your registration fee. We also suggest that you take out travel insurance when booking your travel to and from the program country, in case of an emergency.
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Daniel O'Doherty - Cacao Services and Hawaii Cacao Foundation
Dan is owner and President of Cacao Services, Incorporated. After completing a bachelor’s of science in psychology and a master’s of science in botany, he has worked and studied cacao extensively as a University of Hawaii researcher and as a private consultant. After four years of working with cacao growers in the Hawaiian Islands independently and as an agent of the University of Hawaii, Cacao Services, Inc. was formed in 2012.
Dylan Butterbaugh - Manoa Chocolate and Hawaii Cacao Foundation
Mānoa Chocolate Hawaii is a Hawaiian chocolate maker; a bean-to-bar chocolate factory located in Kailua on the island of Oahu. In Hawaiian language, mānoa is a descriptor meaning, "thick, solid, vast; depth" and refers to the depth of flavor and complexity found in dark chocolate. Founder and Chocolate Maker, Dylan Butterbaugh was born and raised on Oahu and started the factory in his home town. While still in college, Dylan was exposed to small-batch chocolate making at the University of Hawaii College of Tropical Agriculture where his friend was researching the potential for theobroma cacao cultivation in Hawaii. By lending a hand in the lab and witnessing the process of setting up micro-ferments, roasting beans and tempering bars, he became fascinated with the art and craft of transforming cacao beans into dark chocolate. Upon graduation in 2010, he launched the company with a focus on developing a Hawaiian cacao industry. In addition to sourcing beans from emerging growers throughout the Hawaiian Islands, Manoa Chocolate Hawaii is passionate about producing ethically sourced single origin chocolate from around the world.
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