The Kokoa Kamili Cooperative works with about 2,500 smallholder cacao farmers in a valley bordering the Udzungwa Mountains National Park, surrounded by highly fertile land with good rainfall. The cooperative pays a premium – well above the market rate – to farmers for their ‘wet’ cacao beans, and conducts its own fermentation and drying. By taking over the fermentation and drying process, Kokoa Kamili can produce more consistently higher quality cacao beans. Chocolate made from these beans has very complex flavors with different notes from start to finish.
Flavor notes you may taste: maple, toffee, grapefruit.