Big Island Chocolate Festival 2025 Winner of "Best Cacao", Kona Restoration Farm, featured at Hilo Chocolate Festival & More Festivals
- Ethan Swift
- May 5, 2022
- 8 min read
Updated: 15 minutes ago
Kona Restoration Farm, winner of "Best Cacao" at the 2025 Big Island Chocolate Festival, showcased at both the Hilo Chocolate Festival May 10th and More!
Island Sharks Chocolate started as a mission-driven project to uplift rural Hawaii's cacao farmers, and we’re proud to say that this year, our mission is bearing even chocolatey fruit than ever before.
We are honored to announce that the 2025 Big Island Chocolate Festival awarded Best Cacao to our farmers at Kona Restoration Farm — a truly exceptional estate known for cultivating world-class beans on the West-facing slopes of Mauna Loa (just below the cloud forest). And Island Sharks Chocolate is the only chocolate maker who will be showcasing this award-winning cacao at the Hilo Chocolate Festival on May 10th. That’s right — we are the exclusive carrier of 2025’s Best Cacao at this year’s festival.
Our History as Cacao Bean Judges — And What Came Next
Both Ethan and Jen, the founders of Island Sharks Chocolate, have proudly served as cacao bean judges at the Big Island Chocolate Festival for over five years. It’s a position of deep responsibility and an honor we’ve cherished. Thank you to Nat Bletter PhD from the astonishing Madre Chocolate for the honor. This year, 2025, marked the first year we did not participate in the judging panel — a shift that signaled a major surprise to our mission.
However, something new happened, they didn't need us. Our farmers won without our input! So this article is dedicated to them, Johann and Rivah. We are so proud of them and deserve the award and attention. Congratulations! Jen and I loved the sample we got early 2024 and have been a direct supporter, even since. It was hard to put into words how much we loved it. Now the language has been made official. This is the best bean on Island.
Hopefully we will be able to return as judges and even deliver another keynote presentation at the Big Island Chocolate Festival, in 2026.
A Deeper Look at Kona Restoration Farm’s Mission
We are super moved by Kona Restoration Farm’s intentions. We've heard them say, “The forest was already there — we’re just freeing it up.”
Owners Johann and Rivah steward an agroforestry-based farm, where their passion for restoring Hawaii ecosystems is as tangible as the volcanic soil beneath Hawaii's feet. Also, they in the process of restoring 2+ acres of native ōhi'a forest patches, removing invasive species from the understory and allowing natives to bounce back. In one area, after we cleared the strawberry guava under the ōhi'a, over 70 māmaki trees sprouted, just volunteering. "Nature just needs to be given a chance", says Rivah. Their missions align in safeguarding native (indigenous) biodiversity, land healing, and building regenerative (restorative) systems — and for coffee, cacao and more. Their approach to farming is all about systems thinking:-
-Restoring the understory naturally (no Round-Up)
-Supporting insect and bird populations-
-Rebuilding topsoil from lava rock-
-Letting native species like ʻŌhiʻa and Māmaki return without replanting
They don’t force the land — they free it.
Over just a few years, they’ve turned barren acreage into a thriving ecosystem where shade-grown coffee, fruit trees, and cacao can all thrive together.Their goal is slow, intentional reforestation. And thanks to hand-clearing rocky hillsides instead of industrial machines, they’re stewarding the land the way only a dedicated, boots-on-the-ground team can.
We’re so proud to work with Kona Restoration Farm not just because they grow great cacao — but because they grow it the permaculturalist way. Their agroforestry model is a blueprint for harmonious balance with our food systems in Hawaii and beyond.
A Rocky Start and Rapid Regeneration at Kona Restoration Farm
When Rivah and Johann took on Kona Restoration Farm in February 2020, the land had been poorly managed. Unsustainable farming practices had eliminated beneficial ground covers, increased soil erosion, and left trees weakened and vulnerable. In many places, the orchards were nothing but bare lava rock, with little or no soil to nurture crops. But change came quickly. Rooted in ecology rather than industry, the farm has seen a dramatic turnaround in less than three years:
- Ground cover plants re-established soil above lava
-"Weeds" that replenish nitrogen in the soil allow for larger plants
- Insect populations thrived again, bringing back tiny lizards, birds and their habitats & mycelium
- Soil quality and tree health have visibly improved from an restored microbial ecosystem
Through this natural restoration, Kona Restoration Farm proves that true regenerative agriculture works — even in some of the harshest terrains.
"Rivah Winter is an ecologist by training, having received her PhD from the University of Miami in 2017. In addition to her research background, she has extensive experience in public outreach, speaking to over 30,000 people a year when running a public-facing research laboratory at the Philip and Patricia Frost Museum of Science in Miami. Now, in addition to farming cacao and coffee in South Kona, she continues to develop content for museum exhibitions across the country. She is excited to bring her passion for public outreach and content development [as the Big Island Chocolate Festival's Winner of 2025 "Best Bean" Award]." Taken from Kona Cacao Association Website.
Combating Climate Change and Encouraging Regrowth
Kona Restoration Farm (KRF) uses regenerative farming practices that not only improve farm health but also combat climate change by drawing carbon out of the atmosphere. They:
- Use manual weed control instead of herbicides
- Let trimmed plants regrow to create green compost, using milled coffee cherry and Bokashi too
- Mulch pruned wood back into the fields to build soil carbon
Every cut and every regrowth builds the natural fertility of the land, supporting shallow roots and maintaining soil moisture levels. These methods ensure long-term resilience and health for future generations of crops — and people.Their work isn’t just farming. It’s ecosystem healing.
Supporting Hawaii Farmers
We don’t own a farm. That’s intentional. Unlike many vertically integrated chocolate makers who work with a single-estate, Island Sharks has always taken a different approach. Our model exists only to support farmers — the ones growing cacao on the front lines of our micro-industry in Hawaii. People ask to visit our farm all the time anyway, lol.
This unique model allows Island Sharks Chocolate to:
Source from more origins across Hawai‘i Island than any other company
Develop deep relationships with micro-farmers
Invest in communities across the state, not just one location
Pay some of the highest prices for beans in the region
Help build a more diverse, thriving cacao economy
Most companies use only their own farms. But because we partner with many — we uplift as many as possible. And that’s how we’ve become a backbone in this pre-teen industry.
We estimate there are over 40 cacao farmers on the Big Island striving to go commercial. Just 7–15 of them are considered active or consistently/commercially producing, but there are many more working toward scaling. We proudly support many farmers in Papaikou, Kona, Hāmākua, Orchidland, Kalapana, Holualoa, Kealekekua and even Puna.
Why Single Origin Still Matters
In the world of bean-to-bar chocolate, terroir is everything. Flavor nuances come from soil, climate, altitude, and post-harvest practices like fermentation and drying. It. Is. Just. Like. Wine. "Time, in a bottle", the wine-makers describe. By keeping each batch single origin, we:
Preserve the integrity of flavor for that farm or region for the season (the sun, rainfall, soil health), you can taste what happened on the farm
Highlight unique growing conditions, fermentation techniques or even drying techniques
Ensure traceability and transparency, not an issue in Hawaii
When you subscribe to ceremonial cacao or buy a Hawaii grown craft chocolate bar from Island Sharks, you know exactly where it came from — right down to the hillside or farmer. We’re proud to label each origin clearly and to give credit where it’s due.
This is part of our deep commitment to direct trade, and it’s why our nano-business doesn’t just taste good — it does good.
2025’s Best Cacao – Where You Can Taste It
You can try the 2025 Big Island Chocolate Festival “Best Cacao” winner at exclusive events and online in our KRF Grown Craft Chocolate & KRF Grown 100% Ceremonial Cacao Subscriptions
Celebrate with us by visiting, ordering or subscribing now!
✅ Hilo Chocolate Festival – May 10, 2025 We’ll be the only chocolate maker with the Kona Restoration Farm award-winning cacao at this event. No one else will have it. Come taste it in bonbons and bars crafted specifically to honor the bean’s rich, complex flavor. Get info here!
✅ Mid-West Chocolate Festival – November 2025 (Pending) We’re bringing Hawai‘i’s best across the Pacific! Midwest chocolate lovers will get a rare chance to taste award-winning cacao fresh from Hawaii’s volcanic soils.
✅ Kaua‘i Chocolate & Coffee Festival – October 2025 We’re doing our best when we return — and if we do, we’ll be bringing the best cacao from Hawai'i Island 2025 with us. See you there?!
Check out a video of all the aloha from the Kaua'i Chocolate & Coffee Festival 2024!
❌ Made in Hawai‘i Festival – (Not This Year) August 15 - August 17, 10:00am - 5:00pm
This festival is amazing but simply too large for our current scale. We prioritize intimacy, transparency, and impact over mass production — so this year, we’re focusing on the events where we can connect directly with chocolate lovers. Learn about it at MadeinHawaiiFest.com
Our Work with the Other Fermentaries, Farms, Our Own & Bean Origins
Our local fermentary is the heart of our Hawaii production. It’s where up to 7 farms in the Papaikou region bring their cacao. When fermented together, these beans become a single estate cacao — unified by climate, elevation, and post-harvest method.
Here are some specific farms we’ve directly suppored:
Kona (Holualoa Farms, Kona Restoration Farm, etc...)
Hāmākua Coast (Hilo Sharks, Honoli'i Estate, Ninole Farms, Aloha Feels)
Puna (Farm Like a Goddess, R.I.M.S. Farms)
Kealakekua (Primavera Farms)
and more!
We are also proud members of the East Hawaii Cacao Association (and have been for years) which is dedicated to helping local cacao farmers.
Hawaii Chocolate’s Broader Impact
Join Us in Celebrating Hawaii Regenerative Agriculture and Big Island Chocolate
Check out an old clip from a previous event!
With your help, we’re proving that a (pre-colonial) farmer-first model works. That you don’t need to own land to support land stewards. And that the best chocolate in the world can — and should — come from ethical origins. Also living in Hawaii, food sovereignty is an issue everyone should be working on. Lastly, and most importantly, that cacao brings people together.
So come taste the best cacao of 2025 at the Hilo Chocolate Festival. Let them know Hawaii chocolate isn’t just good — its better chocolate. And, you can just subscribe for free shipping on us!
Just taste it. It actually, really helps this disabled-maker/owner/author write these blogs in this first place.
👉 Order at islandsharks.com or meet us at one of these great festivals. Let’s keep the cacao economy local, ethical, and thriving.
Thanks for reading and celebrating our local farmers with us! If you would like to learn more about cacao bean judging our sourcing cacao, check out our course we created below!
✨ Discover the Cacao Bean Analysis & Sourcing Course only at Chocolate Sommelier School
This course is the result of years of hands-on evaluation experience and offers the same techniques used by across the industry to:
Evaluate bean quality before purchasing
Understand fermentation and drying processes
Navigate direct trade ethically and effectively
Source from multiple micro origins while staying in Hawaii, USA
It’s now available to all chocolate beginners to professionals, aspiring makers, and cacao-curious students worldwide. It’s our way of sharing what we’ve learned — and inviting others into this work of ethical sourcing, micro-economic development and land stewardship.
Congratulations to Rivah and Johann!
Love how committed you are to the farmers in Hawaii!