78% Tanzania

Kokoa Kamili currently works with approximately 1,500 small shareholder farmers, most of whom farm between 0.5-2 acres of 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 consistently 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. The cocoa is fully box fermented in locally sourced and constructed eucalyptus three tier boxes. The typical fermentation length is 6 days with turns on days three and five. The beans are 100% sun-dried on raised drying tables.