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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 bring out their distinctive flavor. We stone grind the nibs in melanguers and conche for four days, using a conching profile tailored to this cacao. Â This allows us to fully develop the complex flavours while preserving the character of the single-origin beans.
We also freshly press the cocoa butter for this from the same Kokoa Kamili cacao 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.
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: The beans are fermented locally in banana leaf lined boxes constructed by local craftsmen. After fermentation, the cacao is dried on tables for approximately five to seven days before being prepared for export.
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 carefully to preserve its delicate flavour and the naturally occurring compounds in the cacao, resulting in a chocolate that is both intensely flavourful and true to the character of the Kokoa Kamili beans.
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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