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This bar features award winning organic cacao from the Kokoa Kamili social cooperation in Tanzania. It’s a chocolate bursting with a fruit palate of burnt red berries and ripe mango, before developing into a deep, rich dairy-cream finish.
We roast the beans in small batches, using a custom roast profile we created specifically to maximize their flavor. We stone grind the nibs in melanguers and conche for four days, using a conche profile that’s also specific to this bean. Â This allows us to fully develop all of the incredible flavors.
We also freshly press the cocoa butter for this from the same Kokoa Kamili beans we use to make the chocolate, resulting in intense single origin flavor and exceptional smoothness.  We’re one of the only chocolate makers in the country to press our own cocoa butter, and it makes a world of difference in flavor.
REGION AND COUNTRY: 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.
STORY: 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. The beans are fermented in banana leaf lined boxes constructed locally. A three-tier 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.
HARVEST: June – November (main crop)
GENETICS: Cocoa has a long history in Tanzania, with the first introduction of the tree to the country taking place in the 1880s. Analyses have shown that the beans are a mix of classic Trinitario (Amelonado x Criollo), with the slight presence of Neo-Nacional.
POST HARVESTING PROCESS: Beans are fermented in tiered wooden boxes during 5 to 6 days. Once fermented, the cacao is dried in solar dryers and bagged in 70 kg. polypropylene bags.
FLAVOUR: Red fruit, berries, apples, plums, tropical fruit as well as pleasant woody notes and light chocolate batter notes.
GET REWARDED: We love our loyal customers. Therefore with every third order receive a surprise full size chocolate product.
We roast the Tanzanian cacao briefly to preserve the heat-sensitive polyphenols (healthy plant compounds), ensuring our chocolate stays nutrient-rich and full of flavour, just as nature intended.
Heavy metals free, Gluten Free, Refined Sugar Free, Artificial Sweeteners Free, Non GMO, Soy Free, Non Alkalised, No Emulsifiers, No Additives. Just superfoods packed 100% artisan chocolate.
 
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