Moka Origins

Tanzania, Kokoa Kamili

In 2013, Simran Binda and Brian LoBue decided to use their backgrounds in international development to make an impact in Tanzania. They founded Kokoa Kamili for three reasons:

  1. “We believe that farmers should be rewarded fairly for their hard work
  2. We believe that Tanzanian cocoa has the potential to be some of the best in the world
  3. We believe in the power of cocoa to bring real economic development to rural Tanzanian farmers”

This has become a kind of mantra at Kokoa Kamili, which is not only a central fermentary but also so much more. Located in the heart of Tanzania, Kokoa Kamili buys wet beans from more than 4,000 smallholder farmers in this region and pays the highest price for cacao in all of Tanzania. Kokoa Kamili handles all the fermentation and drying steps of cacao processing, allowing the producing farmers to focus their attention on increasing their yield and proper harvesting techniques. With such close attention put on post-harvest practices, these beans are now considered to be the highest-quality beans in the region. Further increasing their environmental and social impact, Kokoa Kamili's fermentary is run on solar energy and is also responsible for distributing cacao tree seedlings to farmers. It’s helped plant more than 330,000 trees since 2015. Planting more trees, growing more cocoa, and helping more farmers, Kokoa Kamili is transforming the Tanzanian cacao market into a region of social empowerment and environmental regeneration.

Bean Origin: Tanzania, Kokoa Kamili
Harvest Year: 
Ingredients Used: 3 - Cacao Beans, Organic Sugar, Organic Cacao Butter 
Organic: Yes, Kosher Certified
Vegan: Yes
Roast Profile: Roasted at 250F for 25 minutes
Conche Time: (3-4 days)
Cocoa Content: 
Cacao Variety: Trinitario (Amelonado x Criollo), with the slight presence of Neo-Nacional
Weight: 2.4 oz
Allergy Information: Processed in a facility that handles tree nuts
Tasting Notes: Deep chocolate, ripe red fruit, cherry and plum