Craft Chocolate Bar - Whiskey & Spice, Tanzania
This 72% dark chocolate was hand crafted from raw cacao and organic sugar in Topeka, KS. We’ve infused chocolate created from Tanzania's Kokoa Kamili cacao with Craft Distilled Bourbon, Vietnamese Cinnamon, and Madagascar Vanilla
Kokoa Kamili
Kokoa Kamili was founded by Brian LoBue and Simran Bindra, historically, farmers in Tanzania's Kilombero Valley received some of the lowest prices for cocoa in the country. In Kokoa Kamili’s first year alone Kilombero farmers received the highest prices in Tanzania for their cocoa.
Today, Kokoa Kamili works with nearly 3000 smallholder 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 using a carefully controlled 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.
Kokoa Kamili also distributes cocoa seedlings to farmers in the community. In the past three years, they have aided in the planting of over 140,000 trees.
Kokoa Kamili is situated in the Udzungwa Mountains National Park, an area known for its abundance of bird and mammal wildlife. It is most famous for the eleven different primate species, bird life, and is one of three remaining sites that support Savannah Elephants in a mountainous environment. Current estimates say that 2,000 elephants reside in and around the Udzungwa area.
Awards: 2021 Chocolate Alliance Awards Bronze
Bean Origin: Mbingu Village, Morogoro Region, Tanzania
Harvest Year: 2021
Ingredients: Roasted Cacao, Organic Sugar, Craft Distilled Burbon, Madagascar Vanillin
Vegan: (Yes or No): Yes
Roast Profile: Medium
Conche Time: ~2.5 days
Cocoa Content: 72%
Cacao Variety: Trinitario, Nacional hybrid
Weight: 2.25oz
Allergens: None
Tasting Notes: Our single origin chocolate has plum and tropical fruits flavors with some pleasant woody notes, with hint of dark chocolate brownie batter. The cacao nibs are soaked in craft distilled bourbon for several days before being dried and processed with Madagascar Vanilla. The infusion both adds oaky and caramel flavors and softens the fruit acidity. To this we add just the right touch of Vietnamese Cinnamon, with its delicate earthy tones. This is a complex set of flavors and you'll want to savor this one slowly.
Pairing Suggestions: Sandman Porto Fine Tawny
