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Pará working with 150+ small farming families in the Amazon through sustainable agroforestry-based cacao production
Morogoro Region
Origin: Altamira
28-31% fat
Standard ≥ 55%
Kokoa Kamili Fermentary Size:2.2 lbs / 1 kg Pará working with 150+ smallType Central Fermentary Location Mbingu Village, Morogoro Region, Tanzania Certifications Organic 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% Raw, whole
