green bean to bar Chocolate Bar - KAMILI

A chocolate bar that strikes a fine balance between the intensity and acidity of the cacao, while offering an overwhelming burst of berry flavor.
It features fresh, clean aromas of blackcurrant and blackberry, delivering a bold and distinct taste. A subtle acidity enhances its juiciness, creating a delightful harmony of fruitiness and freshness that lingers on the palate—a chocolate designed to delight every sense.

*As of June 2024, the name has been changed from "Tanzania 70%" as a gesture of respect toward the cacao producers.

《Awards》
The Chocolate Alliance Awards 2022 & 2024 – Gold Medal
These awards are organized by "The Northwest Chocolate Festival," the largest bean-to-bar chocolate event in the United States. As the longest-running bean-to-bar competition in the world, it is highly trusted for its rigorous standards and attracts over 1,000 entries from across the globe.

ORIGIN

TANZANIA

SPECIFICATIONS

Product dimensions: 14.8 cm × 7 cm
Origin: Kilombero Valley, Morogoro, Tanzania
Ingredients: Cacao beans, organic sugar

STORY

Cacao cherished by chocolate makers around the world.
"Kokoa Kamili," a social venture in Tanzania established in 2013, manages the entire process from cacao collection to export and distribution. With a mission to return profits to the farmers, the company works with 5,400 small-scale, family-run farms—paying them above-market prices for their cacao and supporting their transition to organic farming.

A new way of working for the 21st century.
Most small-scale farmers lack the proper facilities for fermentation and drying, making it difficult for them to produce dried cacao of consistent quality after harvest. To address this, Cacao Kamili has established a system that purchases "wet" (freshly harvested) cacao beans from farmers and manages the entire process—from fermentation through to international distribution. This partnership allows farmers to focus exclusively on cultivating cacao in healthy, highly productive orchards.

Capturing an “overwhelming berry character.”
To preserve delicate aromas while eliminating unwanted flavor notes, the cacao is roasted at a low temperature over an extended period. Furthermore, to achieve a silky-smooth texture, the cacao is meticulously stone-ground in a conching machine for 48 to 50 hours. The result is a creamy chocolate with bold, distinct notes reminiscent of blackcurrants and blackberries, complemented by a pleasant acidity.