Balanced chocolate, round on the palate, with notes of orchard fruits.
The Kilombero Valley, Morogoro Region, Tanzania Kilombero is bordered on one side by the Udzungwa mountains, part of which is protected by a national park.
Last quarter of 2016 and first quarter of 2017
The founders of Kokoa Kamili were professionals in international development who were frustrated with the top-down approach of many organisations. They decided that the most direct form of benefit for the communities they work with would be to pay high prices for their produce. The farmers would then be able to decide for themselves how to best use this extra income. Farmers receive on average about 25% more pay for their cacao from Kokoa Kamili. Additionally, Kokoa Kamili distributes seedlings to farmers as donations or for a low cost and provides farmer training to help increase both the yields and the quality of the cacao they grow.
Cocoa has a long history in Tanzania, with the first introduction of the tree to the country likely taking place in the 1880s with several re-introductions of material over the past 150 years. Analyses conducted on the beans have shown that the beans are a mix of classic Trinitario (Amelonado x Criollo), with the slight presence of Neo-Nacional.
The beans are fermented in banana leaf lined boxes constructed locally. A threetier cascade box system is used and the beans are fermented on average in six days. After fermentation the beans are dried on tables during five to seven days.
Confit lemon zest coated with milk chocolate.
Confit orange zest coated with dark chocolate.
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