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Origine Pure 100% ‘Tanzanie’
Tanzania origin chocolate 100% Cocoa
Bean to bar with a story
Origin : Tanzania
Region : Kilombero valley
Variety : Trinitario and Neo-national
Hints: Red fruit, floral( violet), nutty
* Discover the complete passport inside the chocolate bar coffret
The Tanzanian story Forest
Despite its importance for food production and biodiversity, the Kilombero Valley is
facing serious challenges, such as declines in water quantity, water pollution, and
degrading wetlands and forests. Kokoa Kamili cacao grows in small-scale agroforestry
and is intercropped with shade trees, bananas, corn and other crops. This production
system is an ecological alternative for mono-plantations and helps to preserve
biodiversity. It also creates a natural buffer zone for the Udzungwa Mountains National
Park, a birdwatchers’ paradise and famous for its primates, elephants and vast variety in
flora. Smallholder cocoa farmers in the Kilombero Valley are practicing organic farming
since time immemorial, simply because pesticides and chemical fertilizers were not
available. In 2015 this was officially awarded with organic certification for Europe, the US
and Japan! Electricity for the Kokoa Kamili fermentation centre comes from solar power.
Profile Kokoa Kamili cacao is from Trinitario varieties with a small presence of Neo- Nacional. It has a round profile, some acidity, notes of red fruits (cherries, berries and plums), and surprising floral notes of violet and rose with a complementary dry nutty and vegetative undertone and a chocolaty finish. In other words, something for everybody and a pleasure to work with! Wet cacao beans are bought at the farm gate and transported to Kokoa Kamili’s post-harvesting centre. There the beans are fermented for 6 days in 3-tier wooden boxes lined with banana leaves and rice bags. Once fermentation is completed the beans are sun-dried on African beds for 5 to 7 days while being raked constantly.
Farmers Tanzanian cacao has an inherent delicious flavour – due to its genetics and growing environment it can be superior cacao. However, fermentation and drying are not always up to standard, and most cacao is sold to the bulk market. Kokoa Kamili invested in the all-important post-harvesting techniques, thereby utilizing the potential of the beans to become fine cacao. The 700 farmers delivering cacao to Kokoa Kamili can now benefit from higher prices for quality and organic certification. This is a very welcome addition to the family income of these subsistence farmers, who generally own less than 2 hectares of land. A total of 4000 farmers receive training on good agricultural practices to help increase the quality of the cacao they grow.
Ingredients PURE CHOCOLATE : 100% cocoa beans Nutritional value Based on 100g: Energy: 550Kcal, 2300kJ Total fat: 52g – which Saturated fat: 31g Carbohydrates: 5g – which Sugar: 0g Protein: 15g Salt: 0g
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