About Us
Hawaii Cacao Farm

Join Us in Hawaii

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.

REGISTRATION IS NOW OPEN - see Registration Details below
Cacao pod

Next program: March 12 - 16, 2018

Registration fee (does not include travel to and from Lahaina, Hawaii nor accomodations or meals except what is noted in the itinerary):

$1850 US per participant

To hold a seat in this popular program, a NON-REFUNDABLE deposit of $1,000.00 US is due as soon as possible.

Final payment of the balance minus the deposit will be due on January 26, 2018.

If you are ready to register, please read the Important Notes tab first, then click:


Registration fee includes:

4 lunches, including farewell lunch
Welcome dinner
Daily transportation from Hyatt Regency Maui Resort to the farm and return
Cacao farming and post-harvest expert: Daniel O'Doherty
Chocolate-making expert: Dylan Butterbaugh
Bottled water and snacks on the farm
Program does not include:
Accommodation - we felt participants would prefer to make their own arrangements as there is so much choice in Lahaina, Maui
Any meals and transportation not specified in itinerary
Personal expenses

5 day program

We will spend our days on the cacao farm learning best practices in genetics, planting, pruning, harvesting, drying and fermentation for the best in fine flavor cacao.

At Maui Ku‘ia Estate, owner Gunars Valkirs, is slowly building out 30 arcres of cacao in 10 acre parcels at a time. With the help of O'Doherty, thousands of cacao tree seedlings have been planed amid experimental windbreak and canopy trees to find just the right combination to promote optimum growth and health. “I’m taking my time, building a forest,” he says. “I’m hoping that Lahaina can produce really great flavor. It has rich, agricultural soil.” Terroir is important, but Valkirs thinks choosing the right cacao varietal is the key to exceptional chocolate, so he and O'Doherty have planted many different types of cacao.

Program itinerary:

**Legend for meals included in your tour:
L=Lunch, D=Dinner

* Itinerary subject to change. Every effort will be made to keep the itinerary as it appears here. However, the final itinerary may vary due to schedules, availability and factors beyond our control.

Monday: D

Independent arrivals on Maui. 4:00 PM pickup at Hyatt Regency Maui for Farm Orientation and Welcome Dinner.

Tuesday - Thursday: L

6:00 AM pickup from Hyatt Regency Maui. We will spend the morning working on the Farm. Mid-morning snack. Lunch with wrap-up discussion of the day's learning experience. 1:00 PM return to Hyatt Regency Maui. Free afternoons for naps and nights for dinner.

Friday: L

6:00 AM pickup from Hyatt Regency Maui. We will spend the morning working on the Farm. Mid-morning snack. 12:00 noon return to Hyatt. Farewell Lunch with wrap-up discussion of the program's learning experience. Free night for dinner or independent departures.

cacao tree

What more do I need to know?

This program is delivered in English.

Program participants must be 17 years of age or older. Also note that the program involves a lot of physical labor so good mobility and strength is important. Handicapped access is not available.

Our minimum requirement for this program to run is 6 students and the maximum is 12 students. You'll want to wait to book your flight to Hawaii until we confirm that the minimum number of students have registered.

Program certificate:

Students completing the program will receive an Ecole Chocolat Certificate of Achievement.

Cancellation policy:

Our Ecole Chocolat Graduate 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.

Back to list of our other Graduate Chocolate Programs

Daniel O'Doherty

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.

Manoa Chocolate

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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