68% Kokoa Kamili
Tasting notes: Cherry, coffee, lemon.
Kokoa Kamili Fermentary is located in Mbingu Village, in the Morogoro Region of Tanzania in the Udzungwa Mountains National Park. It was founded by Brian LoBue and Simran Bindra who have backgrounds in international development.
Before Kokoa Kamili arrived, a single buyer dominated the area – the local arm of one of the world’s largest soft commodity trading houses. A sole buyer meant it had the power to set the price for cocoa, and farmers had few alternatives. Historically, farmers in the Kilombero Valley received some of the lowest prices for cocoa in the country. In Kokoa Kamili’s ﬁrst year alone Kilombero farmers received the highest prices in Tanzania for their cocoa.
Today, Kokoa Kamili works with nearly 3000 smallholder farmers, most of whom farm between 0.5-2 acres of cocoa. Kokoa Kamili pays a premium, well above the market rate, to farmers for their ‘wet’ cocoa, and conducts its own fermentation and drying. By taking over the fermentation and drying process, Kokoa Kamili can produce more consistently higher quality cocoa beans. This method gives farmers a reduced workload, along with greater compensation, and the farmers are paid immediately after the cooperative receives its wet beans.
Kokoa Kamili also distributes cocoa seedlings to farmers in the community. In the past three years, they have helped plant more than 140,000 trees.
This area is known for its abundance of bird and mammal wildlife. It is most famous for the eleven diﬀerent primate species, bird life, and is one of three remaining sites that support Savannah Elephants in a mountainous environment. Current estimates say that 2,000 elephants reside in and around the Udzungwa area.
- Bean variety: Trinitario, Nacional hybrid seedlings.
- Medium roast, 12 hour stone grind, 22 hour conch.
*Vegan, gluten free.
“…great flavours and really fine execution from an imaginative new maker. Bravo!” Andrew Baker, author From Bean To Bar A Chocolate Lover’s Guide to Britain, Twitter 22.4.22