green bean to bar Chocolate Bar KAMILI

This chocolate bar has a perfect balance of cocoa strength and acidity, and an overwhelming berry flavor.
It has fresh, clean aromas of black currant and blackberry, and a powerful, distinct taste. The subtle acidity accentuates the juiciness, and the pleasant harmony of fruitiness and freshness lingers in the mouth for a long time, making it a chocolate that will delight all taste buds.

*June 2024: The name was changed from "Tanzania 70%" to honor the cocoa producers.

Awards:
Gold Award, The Chocolate Alliance Awards 2022 & 2024
Sponsored by The Northwest Chocolate Festival, the largest bean-to-bar chocolate festival in the United States, the Chocolate Alliance Awards are the world's longest-running bean-to-bar awards competition, highly trusted for their rigorous standards. More than 1,000 products from around the world are entered in the competition.

SPEC
Product Size: 14.8cm x 7cm
Origin: Morogoro, Kilombero Valley, Tanzania
Ingredients: Cocoa beans, organic sugar

ORIGIN

TANZANIA

Cocoa is beloved by chocolate makers around the world.
Kokoa Kamili, a Tanzanian social venture established in 2013, handles everything from cocoa collection to export and distribution. With a mission to give back profits to cocoa farmers, the company works with 5,400 small-scale family-run farmers, paying them a price above the market price for their cocoa and supporting them in their transition to organic farming.

A new form of work for the 21st century.
Most small-scale farmers do not have the proper fermentation and drying facilities to produce dry cocoa of consistent quality even after harvesting. Therefore, Cacao Kamili has built a system that purchases wet cocoa beans (freshly harvested) from farmers and handles everything from fermentation to international distribution. This partnership allows farmers to focus on growing cocoa on healthy, productive farms.

Expressing an "overwhelming berry flavor."
To preserve the delicate aroma while removing unwanted flavors, the cocoa is roasted at a low temperature for a long time. Then, to achieve a smooth texture, it is carefully stone-ground in a conching machine for 48 to 50 hours. The result is a creamy chocolate with a powerful, distinct flavor of black currant and blackberry, and a pleasant acidity.