Kokoa Kamili, Tanzania
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Fermentary founded by Brian LoBue and Simran Bindra and located in the Mbingu Village, Morogoro Region. Fermented in 3-tier wooden boxes for 6 days. 100% sun dried on raised drying tables. Direct and indirect sunlight.
Bean Origin: Kokoa Kamili, Tanzania
Harvest Year: 2018
Ingredients Used: 2 - Cocoa Beans, Organic Sugar
Conche Time: 100 hours
Roast Profile: 275F
Cocoa Content: 75%
Cacao Variety: Trinitario, Nacional Hybrid Seedlings
Weight: 2 oz
Allergen Information: Produced in a facility where pecans, pistachios, almonds, eggs, milk, corn, wheat, coconut are used. None used in the chocolate.
Tasting Notes: Passion Fruit, Nougat, Whipped Cream
Pairing Suggestions: With (or in) a croissant or with a washed Guatemalan coffee