Description
Kokoa Kamili Fermentary is located in Mbingu Village, in the Morogoro Region of Tanzania in the Udzungwa Mountains National Park. It was founded by Brian LoBue and Simran Bindra who have backgrounds in international development.
Before Kokoa Kamili arrived, a single buyer dominated the area – the local arm of one of the world’s largest soft commodity trading houses. A sole buyer meant it had the power to set the price for cocoa, and farmers had few alternatives. Historically, farmers in the Kilombero Valley received some of the lowest prices for cocoa in the country. In Kokoa Kamili’s first year alone Kilombero farmers received the highest prices in Tanzania for their cocoa.
Today, Kokoa Kamili works with nearly 3000 smallholder farmers, most of whom farm between 0.5-2 acres of cocoa. Kokoa Kamili pays a premium, well above the market rate, to farmers for their ‘wet’ cocoa, and conducts its own fermentation and drying. By taking over the fermentation and drying process, Kokoa Kamili can produce more consistently higher quality cocoa beans. This method gives farmers a reduced workload, along with greater compensation, and the farmers are paid immediately after the cooperative receives its wet beans.
Academy of Chocolate Silver Award winner 2023.
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