Kamili means "absolutely" in Swahili. This cocoa comes from the Kilombero Valley, a fertile region with a tropical climate, located west of the Udzungwa Mountains in Tanzania.
Cultivated since 2015 by more than 4,000 small agroforestry farms (including 1,200 certified organic), this cocoa is made from Trinitario and Neo-Nacional beans. It offers a rounded and tangy aromatic profile, with notes of red fruits (cherry, berry, plum) and floral notes (violet, rose).
Used in our Kamili 76% chocolate since 2020, it is ideal for baking and pastry creations, as well as for our coated dried fruits and rocks.
The beans are harvested, fermented, dried and then shipped to Antwerp to Silva Cacao, before being processed in micro batches in our factory using the bean-to-bar method: sorting, gentle roasting, stone conching for 3 days and resting for 3 weeks.
Each batch is processed separately to preserve its unique aromas, from grinding to tablet molding or coating.