Mapele Fields, Oahu
The day I visited, Ben had a freshly napped helper who shared her elderberry flowers with me. This location receives plenty of rain, so no irrigation is needed. Ben uses local fish fertilizer, closing the loop on this peaceful island farm.
Mapele Fields is a cacao origin from Oahu, founded by third-generation farmer Ben Field as a way to steward the aina (land) and continue his family’s multigenerational relationship with farming. Together with his wife Laura and their two children, the family cultivates a diverse landscape of crops—faster-growing plants like bananas and turmeric alongside longer-term plantings such as cacao and hardwood trees.
Ben was born and raised on his family farm in Kahaluu, on the eastern side of Oahu. His grandparents started the farm more than 50 years ago, and traces of that history remain everywhere. When Ben showed us the cacao drying racks (pictured below), he shared that the original footprint of the building had been poured by his grandfather. What began as a family farm has grown into one of the most sophisticated cacao growing and post-harvest processing operations on the island.
Today, cacao processed at Mapele Fields is used by makers including Mānoa Chocolate, Lonohana Estate Chocolate, and Valley Isle Chocolate.
A wonderful, airy drying facility for drying large amounts of cacao, under these racks are some that are on sliders and can be pulled out to increase the surface area of drying racks.
Ben is endlessly curious about refining the science and craft of post-harvest processing. He is constantly experimenting, improving systems, and designing creative solutions that support both efficiency and quality. His meticulous approach extends beyond his own farm—he also helps ferment cacao from neighboring growers, ensuring that each step, from pod to bean, is handled with care and precision.
The result is extraordinary cacao with remarkable depth and character. Our Mapele Fields drinking chocolate is made from 100% cacao with no added sugar. Many people are surprised to discover that it can be prepared without sweetener and still taste beautifully balanced and satisfying.
The farm itself is home to many cacao varieties, visible in the incredible diversity of pod colors and shapes. Ben also maintains a nursery and grafts cacao, contributing to the future of Hawaiian cacao cultivation.
His dedication to farming and post-harvest excellence has already earned international recognition, including a Silver Distinction for the Asia-Pacific region from the Cacao of Excellence.
Mapele Fields cacao was described this way by the judges:
“Built on a sweet, moderate cacao base, this sample opens with bright fresh fruit and lively acidity. It evolves into notes of browned fruit and florals, finishing with dark wood, spice, and nutty tones.”
Ready for a cup?