This bar is made with Kokoa Kamili beans from the Kilombero Valley in South-Eastern
Tanzania, a 15-hour car ride from the commercial capital of Dar-es-Salaam. Kokoa Kamili is
an award-winning social enterprise that buys wet, unfermented cacao directly from
smallholder farmers, processes it via centralized fermentation and sun-drying, and exports
high-quality fine-flavor beans. They always pay above market price for the cacao beans, and
the cacao is famous for its predominantly fruity flavour notes.
The Kilombero valley borders the Udzungwa Mountains National Park – and is a wet place!
This is not only due to the floodplains of the Kilombero River, but also because of year-round
rainfall: 1800 mm per year, with a peak of over 400 mm in April. Combined with an average
temperature of 27 °C, the conditions to grow cacao are perfect. Kilombero is an important

food producing region and is known for its biodiversity. It is also facing serious challenges:
declines in water quantity, water pollution and degrading wetlands and forests. In 2015, the
smallholder farmers were however officially awarded organic certification for Europe, the US
and Japan! The Kokoa Kamili fermentation centre also runs on solar power
Winner of silver award in Academy of chocolate awards in 2023