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Chanthaburi
These components contribute to the natural odor of cocoa butter
June to July & October to December
February-May
Chumphon 1
Kokoa Kamili Cocoa Powder Ecuador ChanthaburiType Central Fermentary Location Mbingu Village, Morogoro Region, Tanzania Tasting Notes Cherry, Coffee, Lemon Varieties Trinitario, Nacional hybrid seedlings Fermentation Style 3 tier wooden boxes locally sourced and constructed eucalyptus. 6 day ferment Drying Style 100% sun dried on raised drying tables. Direct and indirect sunlight Elevation 600 2000 feet Harvest Season July to December Butter Fat Content 56% Certified organic, single origin all
