Origine Tanzania 79%

VARIETY: TRINITARIO AND NEO-NACIONAL

HARVEST: JUNE-DEC

FERMENTATION: 6 DAYS IN 3-TIERS WOODEN BOX

DRYING: 5-7 DAYS SUN-DRIED

PACKING: 50 KG JUTE BAGS

CERTIFICATION: EU, USDA AND JAS ORGANIC

FLAVOUR IDENTITY: red fruits, floral, nutty

Despite its importance for food production and biodiversity, the Kilombero Valley is facing serious challenges, such as declines in water quantity, water pollution, and degrading wetlands and forests. Kokoa Kamili cacao grows in small-scale agroforestry and is intercropped with shade trees, bananas, corn and other crops. This production system is an ecological alternative for mono-plantations and helps to preserve biodiversity. It also creates a natural buffer zone for the Udzungwa Mountains National Park, a birdwatchers’ paradise and famous for its primates, elephants and vast variety in flora. Smallholder cacao farmers in the Kilombero Valley are practicing organic farming since time immemorial, simply because pesticides and chemical fertilizers were not available. In 2015 this was officially awarded with organic certification for Europe, the US and Japan! Electricity for the Kokoa Kamili fermentation centre comes from solar power.