"Original Hawaiian Chocolate Factory is in Kona and they do grow their
own cacao trees - so I believe they are indeed the only commercial U.S.

cacao tree grower. =A0I am curious what their chocolate is like;"

I just bought some. To my palate (which is not necessarily the most
sophisticated), it was very smooth and flavorful, with a good mouth
feel, not at all waxy or abrasive -- but not distinct enough to justify
the price I paid. Maybe professionals who buy large amounts could get
it cheaper. As someone who buys only about 50 lbs of chocolate per
year to produce chocolates and truffles, I can get prices in the $3 -
$10 per pound range, depending on brand. For me to by Orig Hawaiian
Vintage it would be over $20 per pound. Again, maybe if you're a bulk
buyer there are better rates, but for the "really little guy" like me -
not worth it. As an "eating chocolate" the 60% I tried was good, but
nothing spectacular and surprisingly not very distinctive. Because of
the underlying A'a and pahoehoe (types of lava rock), I guess I was
expecting something more distinctive. Most of the El Rey, Valrhona,
Scharffen Berger, Dagoba 'models' that I've tried have characteristic
and distinctive notes (even if I don't personally care for some of
those notes.)

If someone gave me some more Hawaiian Vintage, I wouldn't kick it out
of bed. And because I like the thought of supporting smaller
businesses, I might buy some more just for eating. But I just think I
can get as good or better flavor (for my personal tastes) for less
money.

Bruce