It is not entirely clear how cacao arrived in Samoa, but it is believed that it was introduced by German missionaries who brought the seeds from the Solomon Islands in the late 19th century. The German colonisers were interested in cultivating crops that could be exported, and cacao was one of the crops that showed promise.

The Samoan islands, with their volcanic soil and tropical climate, proved to be ideal for cacao cultivation. Over time, Samoan farmers began to experiment with different varieties of cacao, selecting those that thrived in the local conditions and produced the best flavour. This led to the development of unique Samoan cacao varieties, which have distinct flavour profiles and are highly sought after by chocolate makers around the world.

Today, the cacao industry in Samoa is thriving, with several small-scale farmers and producers working to promote and develop the local cacao industry. They are committed to sustainable farming practices, including organic and fair-trade certification, and are working to ensure that the benefits of the industry are shared equitably with local communities.

The volcanic soil in Samoa provides the perfect environment for cacao trees to grow and thrive, resulting in high-quality beans with distinct flavour profiles.

In addition to the soil, the tropical climate and rainfall patterns of Samoa also contribute to the growth and development of the cacao trees. The combination of warm temperatures and consistent rainfall creates the ideal conditions for cacao pods to ripen and develop their rich, complex flavours. The altitude at which the cacao trees are grown also plays a significant role in shaping the taste of Samoan cacao, as the higher the altitude, the more nuanced the flavours tend to be.

The unique combination of these factors has resulted in cacao beans with a distinct flavour profile, characterised by notes of tropical fruit, nuttiness, and a hint of acidity. These flavours have made Samoan cacao a sought-after ingredient in the chocolate industry, with chocolatiers and chocolate makers around the world incorporating it into their products. 

Samoan cacao's unique flavour can be attributed to its traditional processing methods. After the pods are harvested, the cacao beans are extracted and left to ferment for several days. During the fermentation process, the beans are turned and mixed periodically to ensure even fermentation. Samoan cacao beans are typically fermented for longer periods, which can range from five to seven days, than cacao beans from other regions. This extended fermentation period allows the beans to develop complex flavour notes.

Once fermentation is complete, the cacao beans are sun-dried on mats or concrete slabs, turning them frequently to ensure even drying. The drying process can take up to two weeks, depending on the weather conditions. After the beans are dried, they are roasted over an open flame, giving them a smoky flavour. The roasting process also enhances the complexity of the flavour by bringing out different notes and intensifying certain flavours.

The sun-drying and open-flame roasting techniques used in Samoa are labor-intensive and time-consuming but are crucial in producing the distinctive taste of Samoan cacao. The traditional methods used by Samoan farmers and chocolatiers showcase their dedication to preserving the authentic taste and quality of their cacao, resulting in an exceptional chocolate experience.

Cacao farming in Samoa has been a family tradition for generations. The practice is deeply rooted in Samoan culture and is a significant source of livelihood for many families on the island. The cacao trees are typically grown in small family plots, which allows for individual attention and care to be given to each tree. The farmers take pride in their work and ensure that only the finest quality cacao pods are harvested by hand.

In Samoa, cacao farming is not just a means of livelihood, but also a cultural tradition. The farmers take great pride in their work and are committed to producing the highest quality cacao. Their dedication and attention to detail are reflected in the rich and complex flavour of Samoan cacao.

The Samoan government has supported the development of the cacao industry in recent years, with various initiatives aimed at improving the quality of the cacao and increasing its export potential. For example, they have implemented training programs for farmers to learn about best practices in cacao cultivation, including techniques for pest and disease control. Additionally, they have established partnerships with international chocolate companies to promote Samoan cacao and facilitate exports.

This focus on improving the quality of Samoan cacao has paid off, with the country gaining a reputation for producing high-quality, distinctive cacao. The unique flavour profile of Samoan cacao, coupled with the growing demand for premium chocolate worldwide, has led to an increase in exports and a boost in the local economy.

Moreover, the development of the cacao industry has brought positive social and environmental impacts to the country. Cacao farming provides an important source of income for many families, and the sustainable cultivation practices used by Samoan farmers have helped to preserve the country's natural resources and biodiversity. The cacao industry has also created jobs in processing and packaging, further boosting the local economy.

Overall, Samoan cacao is prized for its fruity, floral, and smoky notes, which make it a popular choice among chocolate makers and connoisseurs.