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Puchero Tanzania Kokoa Kamili 85%
Puchero Tanzania Kokoa Kamili 85%
Weight: 70 g
Free Shipping for US orders $60+
Bean to Bar
Bean to Bar
Direct-Source Cacao
Direct Sourced
This intense and balanced Tanzania with fruity notes, is made with cacao from small producers in the Kilombero Valley. In Central Tanzania, the Kilombero valley borders Udzungwa Mountain national park. The terroir and genetics of Central Tanzania have the potential to produce outstanding beans. Though, since many years Tanzanian cocoa has been sold to commodity exporters. Now, thanks to the quality focus of Kokoa Kamili, a better product for a better price is being produced. This substantially improves family income and living standards of the local farmers. Farmers in Kilombero have been practicing organic farming for generations, by default. The cacao grows in small scale agroforestry, intercropped with bananas, maize, and shade trees. The picking is done manually, and the beans are then fermented 6 days in wooden boxes, then sun-dried on African beds.
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Tasting Notes: Cherry, apple, plum
Ingredients: cocoa, sugar
Manufactured in a facility which also processes dairy"
Trace Dairy
Manufactured in a facility which also processes peanuts
Trace Peanuts
Soy Free
Soy Free
Manufactured in a facility which also processes treenuts
Trace Treenut
Organic refined sugar or alternative sweetener, and no animal products (ie defacto vegan)
Vegan+
Manufactured in a facility which also processes wheat
Trace Gluten
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Maker
PucheroPuchero, started as a coffee roaster and then grew to include their passion for making chocolate. The co-founders Paloma and Marco, from Spain and Italy respectively created Puchero in 2015. Their roastery and chocolate factory is in the outskirts of Madrid. Three years later in 2018 inspired by the infinite nuances of cacao from around the world, they started making chocolate from cocoa beans that have been harvested and dried on the farm by small-scale producers.
Cacao Region
Morogoro, TanzaniaMorogoro is a large state in central Tanzania, known for its hot & humid weather and its large game preserves. The main source of cocoa in the region comes from the Kilombero Valley, the base of a central fermentary called Kokoa Kamili, which was founded in 2012. Since its introduction ot the country in the late 19th century, cocoa in Tanzania has been almost exclusively grown by smallholder farmers, and before the entrance of Kokoa Kamili, these farmers had very little incentive to produce better cocoa.
Cacao Estate
Kokoa KamiliStarted in 2012 by friends Brian LoBue and Simran Bindra, Kokoa Kamili is one of the few African-origin cocoas which have been universally praised around the world. The team, which is based in Tanzania’s Kilombero Valley, has achieved a remarkably consistent post-harvest process, setting a standard in the region by buying wet beans at a premium and fermenting & drying them in a central location. This garners them an exceptionally fruity and rich cocoa, grown right in the nation’s Udzungwa Mountains National Park. Kokoa Kamili now works with nearly 3000 farmers in the region, all of whom get paid a premium immediately for their wet cacao, lessening their workload while also increasing their income.
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