This aromatic chocolate was made by soaking Kokoa Kamili cacao nibs in a Bulleit bourbon for 1 week. We then carefully dry the nibs before we begin grinding. We paired Kokoa Kamili nibs with Bulleit Bourbon because of their complimentary citrus notes.
The Kokoa Kamili fermentary, located in the Kilimanjaro valley, purchases wet cacao beans from almost 3000 smallholder farmers, most of whom farm between 0.5-2 acres of cocoa. Prior to the founding of Kokoa Kamili the only cacao companies in the country were focused on buying large volumes of commodity cocoa for cheap, cheap, cheap. The result: Tanzania had one of the lowest GDP per capita rates in the world for rural cacao farmers.
In Kokoa Kamili’s ﬁrst year alone their farmers received the highest prices in Tanzania for their cocoa. Kokoa Kamili pays a premium - well above the market rate - to farmers for their ‘wet’ cocoa, and conducts its own fermentation and drying. By taking over the fermentation and drying process, Kokoa Kamili can produce more consistent, higher quality cocoa beans. This method gives farmers a reduced workload, along with greater compensation, and the farmers are paid immediately after the cooperative receives its wet beans.