Kokoa Kamili, Tanzania

Fermentary founded by Brian LoBue and Simran Bindra and located in the Mbingu Village, Morogoro Region. Fermented in 3-tier wooden boxes for 6 days. 100% sun dried on raised drying tables. Direct and indirect sunlight.  Bean Origin: Kokoa Kamili, TanzaniaHarvest Year: 2018Ingredients Used: 2 - Cocoa Beans, Organic SugarOrganic: YesVegan: YesConche Time: 100 hoursRoast Profile: 275F Cocoa Content: 75% Cacao Variety: Trinitario, Nacional Hybrid SeedlingsWeight: 2 ozAllergen Information: Produced in a facility where pecans, pistachios, almonds, eggs, milk, corn, wheat, coconut are used. None used in the chocolate.Tasting Notes: Passion Fruit, Nougat, Whipped CreamPairing Suggestions: With (or in) a croissant or with a washed Guatemalan coffee