ROASTED COCOA BEANS -TANZANIA Mbingu Kokoa Kamili Farm

Region: Morogoro, Kilombero Valley, Tanzania

Genetics: Trinitario

Flavor Profile: Fruity, with notes of apricot and mandarin, complemented by a creamy caramel toffee finish.

Fermentation: The beans are fermented in wooden boxes for 5–7 days, followed by complete sun-drying.

About the Farm

Kokoa Kamili is one of Tanzania's most respected post-harvest cocoa processing centers, located in the fertile Kilombero Valley in the Morogoro region. Rather than operating as a traditional plantation, Kokoa Kamili serves as a centralized collection, fermentation, and drying facility, processing wet cocoa beans sourced from hundreds of smallholder farmers across the surrounding villages.

Its business model is built on purchasing freshly harvested wet beans directly from farmers at prices above the local market average. This approach has significantly improved cocoa quality while creating sustainable economic opportunities for local farming communities.

Founded in 2013, Kokoa Kamili has played a transformative role in elevating Tanzania's reputation within the fine chocolate industry. Before its establishment, most farmers fermented their cocoa independently under inconsistent conditions, resulting in highly variable quality. By centralizing and standardizing post-harvest processing, Kokoa Kamili consistently produces clean, expressive, and well-fermented cocoa, turning what was once considered an ordinary origin into one that is now recognized and celebrated by craft chocolate makers around the world.