Cocoa trees grow in the Kilombero Valley in the heart of Tanzania, west of the Udzungwa Mountains National Reserve. Kokoa Kamili cocoa is cultivated in small-scale agroforestry. This production system is an ecological alternative to mono-plantations and ensures biodiversity. It also creates a natural buffer zone for the Udzungwa Mountains. Kokoa Kamili beans are grown on 4,000 independent farms, averaging 2 hectares. 1,200 of these farms are organically labeled.
Kamili cocoa beans are made from Trinitario beans, a hybrid variety created by blending Criollo and Forastero beans with Neo-Nacional beans. It has a round profile, some acidity, surprising red fruit notes (cherry and prune), herbal undertones, and a chocolatey finish. It's a calm chocolate, slightly sour at the beginning, with a smooth, round texture that's gentle on the palate.
