Kokoa Kamili Organic Cocoa Liquor

Type Central Fermentary Location Mbingu Village, Morogoro Region, Tanzania Certifications Organic 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% Cocoa liquor, also known as cocoa mass or cocoa paste, is an ingredient used in chocolate production as alternative for those not interested in roasting your own cocoa beans.  While the ideal particle size of finished chocolate is 20um, cocoa liquor is milled to ~100um to allow further grinding with sweeteners without risking over refining. Learn more about Kokoa Kamili