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Kokoa Kamili
Tanzania
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Fruit & Floral
Notes of ripe plum, creamy yogurt, decadent chocolate terrine
notes from the maker
I focused on making the most of the flavors unique to this harvest, and creating a chocolate bar with natural acidity and bright fruitiness. Depending on the roasting temperature, the acidity can become more pronounced, or the milkiness can become stronger than the fruitiness, so it was difficult to get the balance right. As it is a fruity bar with a hint of acidity, it is perfect for mixing with granola or yogurt for breakfast when you want to wake up and change your mood!
– Mari, Chocolate Maker, Dandelion Chocolate Japan
Based in the southwestern Tanzanian village of Mbingu, Brian LoBue’s and Simran Bindra’s social enterprise, Kokoa Kamili, buys freshly harvested, unfermented cacao beans from local smallholder farms and ferments them in a centralized facility. By carefully controlling fermentation and drying, Kokoa Kamili consistently produces delicious, high-quality beans that fetch a premium price from craft chocolate makers. The payment premium makes its way back to cacao growers and helps raise the price floor for Tanzanian cocoa.
Based in the southwestern Tanzanian village of Mbingu, Brian LoBue’s and Simran Bindra’s social enterprise, Kokoa Kamili, buys freshly harvested, unfermented cacao beans from local smallholder farms and ferments them in a centralized facility. By carefully controlling fermentation and drying, Kokoa Kamili consistently produces delicious, high-quality beans that fetch a premium price from craft chocolate makers. The payment premium makes its way back to cacao growers and helps raise the price floor for Tanzanian cocoa.