Location: Mbingu Village, Morogoro Region, Tanzania
Varieties: Trinitario, Nacional hybrid seedlings
Fermentation Style: 3-tier wooden boxes locally sourced and constructed eucalyptus. 6 day ferment.
Drying Style: 100% sun dried on raised drying tables. Direct and indirect sunlight.
Elevation: 600 to 2000 feet
Harvest Season: August to November
Butter Fat Content: 56%
KOKOA KAMILI FERMENTERY was founded by Brian LoBue and Simran Bindra, who have backgrounds in international development throughout eastern and southern Africa. Prior to Kokoa Kamili, a single buyer dominated the area – the local arm of one of the world’s largest soft commodity trading houses. A sole buyer meant it had the power to set the price for cocoa, and farmers had little alternatives. Historically, farmers in the Kilombero Valley received some of the lowest prices for cocoa in the country. In Kokoa Kamili’s ﬁrst year alone Kilombero farmers received the highest prices in Tanzania for their cocoa.