Under the social enterprise of Brian LoBue and Simran Bindra, Kokoa Kamili buys wet cacao beans (meaning unfermented and freshly harvested) from over 3500 farmers, and ferments them in a centralized location. They’re able to control quality and consistency, and produce beans that fetch a premium price from chocolate makers like us on the hunt for high-quality beans with good flavor. That premium makes its way back to the grower and helps raise the price floor of cacao in Kilombero.
These beans are some of the first from our 16th Street Factory, and Casey created this profile using our new, bright yellow, 70-kilo Diedrich roaster. We taste new, interesting flavors in this most recent iteration of the bar, including sweet green grapes, sourdough bread, and chocolate gelato.
Two ounces (56g)
All of our single-origin chocolate is made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. Our chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.