Tanzania Kokoa Kamili Organic

Region and Country

The Kilombero Valley, Morogoro Region, Tanzania

Story

Simran and Paul, co-founders of Kokoa Kamili were both professionals in the international development sector. Frustrated by the top-down approach of many development organisations, they decided that the most direct way to benefit the local communities they worked with, would be to pay high prices for their crops. The farmers would then be able to decide for themselves how to best use this extra income. Kokoa Kamili pays farmers in the Kilombero region about 25% more for their cacao than other local buyers. It also distributes seedlings to farmers as donations or for a low cost. Through regular training, farmers are given  increase both the yields and the quality of the cacao they grow. Besides cocoa, local farmers also grow sesame and commercialize it through Kokoa Kamili. Kilombero is bordered on one side by the Udzungwa mountains, part of which is protected by a national park. By contributing to improving the local peoples' livelihoods, Kokoa Kamili is also contributing to protecting the local natural resources.

Harvest

June - November (main crop)

Genetics

Cocoa has a long history in Tanzania, with the first introduction of the tree to the country likely taking place in the 1880s. Analyses have shown that the beans are a mix of classic Trinitario (Amelonado x Criollo), with the slight presence of Neo-Nacional.

Post Harvesting Process

The beans are fermented in banana leaf lined boxes constructed locally. A three-tier cascade box system is used and the beans are fermented on average in six days. After fermentation the beans are dried on tables during five to seven days.

Flavour

Red fruit, berries, apples, plums, tropical fruit as well as pleasant woody notes and light chocolate batter notes.