In Central Tanzania, the Kilombero Valley borders Udzungwa Mountain national park. The terroir and genetics of Central Tanzania have the potential to produce outstanding beans. Though, for many years Tanzanian cocoa has been sold to commodity exporters.
Now, thanks to the quality focus of Kokoa Kamili, a better product for a better price is being produced. This substantially improves the family income and living standards of the local farmers. Farmers in Kilombero have been practising organic farming for generations, by default.
The cacao grows in small-scale agroforestry, intercropped with bananas, maize, and shade trees. The picking is done manually, and the beans are then fermented for 6 days in wooden boxes, and then sun-dried on African beds.
Single Origin. This intense and balanced Tanzania with fruity notes is made with cacao from small producers in the Kilombero Valley.
Country of production: Spain
Origin of beans: Tanzania
Cocoa Variety: Trinitario, Neo-nacional
Cocoa content: 85%
Dietary features: vegan, dairy-free.
How to store your chocolate: store in a cool dry place ideally at a constant temperature of 18 - 20 C
Organic cacao beans, organic cane sugar, organic cacao butter
In the beginning, there was coffee and passion to roast the best product possible. Paloma and Marco, the co-founders of Puchero roastery, are from Spain and Italy respectively. After living in London for several years, they decided to stop, reflect and take a new approach to life. They travelled to new places and met incredible people along the way, whose love for the exciting world of coffee rubbed off on them. Together, they created Puchero, which has grown since 2015 to become a leader in specialty coffee and one of the best roasters in Spain. But the story doesn’t end there. Three years later, chocolate came into their lives. Inspired by the infinite nuances of cacao from around the world, at Puchero they roast beans that have been harvested and dried on the farm by small-scale producers to make bars of craft chocolate.