Kokoa Kamili Cocoa Butter

Type Central Fermentary Location Mbingu Village, Morogoro Region, Tanzania Tasting Notes Cherry, Coffee, Lemon Varieties Trinitario, Nacional hybrid seedlings Fermentation Style 3-tier wooden boxes locally sourced and constructed eucalyptus. 6 day ferment Drying Style 100% sun dried on raised drying tables. Direct and indirect sunlight Elevation 600 - 2000 feet Harvest Season July to December Butter Fat Content 56% Single-origin cocoa butter made from beans sourced from the Kokoa Kamili producer group in Tanzania. Natural, filtered, non-tempered. 5lb bags are broken blocks of butter. The 55 lbs (25kg) box is a solid block.Learn more about Kokoa Kamili