When Bob and Pam Cooper moved to their 6-acre orchards and home overlooking the Kona coastline in 1997 from North Carolina, fulfilling a dream to live where the mountains meet the sea, they dedicated themselves to creating the finest Kona Hawaiian Chocolate. There is something about the volcanic soil, Island showers and tropical Hawaiian sun that blesses the cacao with unique flavor that is world renowned. This is especially true with their totally unique chocolate. Bob and Pam are the only producers to grow and process all-Hawaiian chocolate anywhere on earth. From the 1,300 cacao trees that surround their Keauhou home, they process only Big Island grown cocoa beans. The micro processing factory is the only one in Hawaii, assuring total quality control from the fields to the final chocolate bars.