We carefully source the finest cacao in the world from farms that reflect our core values.
Like wine or coffee, the origin of each bar has a unique, bold flavor.
We roast lightly to avoid bitterness and bring out the flavor of each origin.
Every piece of our packaging is either compostable, biodegradable, or recyclable.
Kokoa Kamili Fermentery was founded by Brian LoBue and Simran Bindra, who have backgrounds in international development throughout eastern and southern Africa. Prior to Kokoa Kamili, a single buyer dominated the area - the local arm of one of the world's largest soft commodity trading houses. A sole buyer meant it had the power to set the price for cocoa, and farmers had little alternatives. Historically, farmers in the Kilombero Valley received some of the lowest prices for cocoa in the country. In Kokoa Kamili's first year alone Kilombero farmers received the highest prices in Tanzania for their cocoa.
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Made from organic sugar cane grown in South America. The cane juice, rich in molasses, vitamins and minerals, is squeezed from fresh sugar cane, evaporated and crystallized.
Our chocolate is made without the use of additional flavor additives or emulsifiers, such as vanilla or soy lecithin. We like to stay true to the unique flavor of each cacao origin.