Kokoa Kamili Co-op works with nearly 3,000 smallholder farmers in Kilombero, Mogorogo region of Tanzania. Most of the farms are small, just between 0.5-2 acres of cocoa. Kokoa Kamili pays a premium–well above the market rate–to farmers for their ‘wet’ cocoa, and conducts its own fermentation and drying. By taking over the fermentation and drying process, Kokoa Kamili can produce more consistently higher quality cocoa beans while simultaneously giving farmers a reduced workload, along with greater compensation. After fermentation and drying, their beans are hand-sorted before packed into jute sacks. Kokoa Kamili also distributes cocoa seedlings to farmers in the community. and they have aided in the planting of over 140,000 trees in the past three years. This is a new take on an all time favorite bean, yielding notes of fruit and spice! Cherries, berries, raisins, plums, slight lemon tang with hints of cinnamon, nutmeg and clove on a nice bright chocolate background.