“Kamili” means “Absolutely” in Swahili.
In the heart of Tanzania, in the Kilombero Valley west of the Udzungwa Mountains National Park, the cacao trees are grown. This major agricultural region is highly fertile, with a warm and humid climate, and it is here that Kamili cocoa has been cultivated since 2015.
The beans are grown by 4,000 independent farms, averaging 2 hectares each, using agroforestry methods, with 1,200 of them certified organic.
Kamili cocoa beans are composed of Trinitario beans—an hybrid variety resulting from the crossing of Criollo and Forastero—and Neo-Nacional beans. Kamili cocoa is round and tangy, with notes of red fruits (cherries, berries, and plums) and floral notes reminiscent of violet or rose.
Used since 2020 to produce our Kamili 76% chocolate, it is particularly well suited for baking, for our pastries, and for pairing with nuts in our chocolate‑coated nuts and rochers.
We had the privilege of taking part in the September 2022 harvest, during which we met Simrane Bindra, the founder, along with his entire team.
Once fermented and dried, the beans are packed into 62‑kilo bags before being shipped to Antwerp to our partner Silva Cacao, then delivered to the Manufacture.
Each bag is processed individually into chocolate following the Bean‑to‑Bar philosophy, in micro‑batches, in order to remain as close as possible to the aromatic specificities that can vary from one lot to another.
The beans are tasted, sorted, roasted at low temperature, mixed with unrefined cane sugar, stone‑conched for three days, then rested for three weeks.
The pure chocolate thus obtained is then melted to be molded and wrapped into bars, or used to coat our nuts and rochers, or in pastry (fondant, soft cakes, cookies, etc.).
