Live Virtual Deep Dive: The Many Expressions of Kokoa Kamili Cacao

Description

Live Virtual Deep Dive: Kokoa Kamili, Tanzania

Kokoa Kamili offers us an opportunity to explore cacao through the creative craft of different chocolate makers. We can compare how the character of this origin is expressed across different percentages, styles and recipes, both on its own and in combination with inclusions and infusions.

I first tasted a Kokoa Kamili bar in 2017, during my IICCT Level 2 course. It was Omnom’s 70% Tanzania, and my introduction to a whole new dimension of African cacao. Since then, then, my tasting, judging and curiosity have introduced me to many different portrayals of Kokoa Kamili’s character.

The name Kamili conveys precision and exactness in Swahili, reflecting the car.e taken throughout the production process. But exactness is not what we are exploring here. Instead, we are looking at character, expression and the nuances of cacao’s multifaceted flavour potential — discovering how the same origin can offer us varying experiences through the hands of different makers.

Kokoa Kamili is also a great example of the positive transformation that can take place within a cacao origin.

Based in Tanzania’s Kilombero Valley, Kokoa Kamili was established to realise the potential of Tanzanian cocoa as a fine-flavour origin. Traditionally sold into commodity markets, Tanzanian cocoa had been undervalued, with little incentive for farmers to invest in the post-harvest handling needed to develop its quality and flavour potential.

Kokoa Kamili took a different approach, buying wet cocoa directly from farmers at transparent, above-market prices and taking responsibility for fermentation and drying, with a strong focus on quality, consistency and flavour. This created an opportunity for farmers to receive greater value for their cocoa, while giving chocolate makers access to carefully processed beans with distinctive characteristics.

It’s a reminder that an origin’s reputation is not fixed. With the right approach to sourcing, processing and quality, its potential can be recognised and expressed in new ways.

What to Expect

During this two-hour live online tasting, we will explore the history and flavour of cacao in Tanzania and the work of Kokoa Kamili with input from the founders and those who work with the cacao.

You Will Receive

A link to register for the 2 hours online guided tasting via Zoom.

A tasting kit for one person featuring 11 samples using Kokoa Kamili beans expressed in different recipes, maker styles and with additional ingredients:

2 x 100% dark - different makers

2 x 70-75% dark 2 ingredients - different makers

2 x 70-75% dark 3 ingredients - different makers

2 x 70 % plain & flavoured bar from the same maker (total 4 bars)

1 x 60% milk with Sheep's Milk

You will also receive maker information, guided sensory exploration and additional learning resources via the course student forum

Why This Tasting is Special

Whilst the individual bars may not be particularly difficult to source, bringing together this many expressions of Kokoa Kamili in one place gives us a rare opportunity to explore them side by side.

This is a true deep dive: not just tasting chocolate from Tanzania, but exploring the many expressions of a single cacao origin.

Allergens

All the chocolate are non-dairy with the exception of the final Sheep's Milk bar. Also please ask for ingredients of the inclusion bars and some chocolates may have been made in spaces where dairy, nuts, gluten and soy are handled. Please contact me prior to booking for further advice on allergens.

Booking

There are only 15 places available and the tasting boxes will be posted out second class week commencing 9th November June.

Postage Options

Don't forget to add the postage to a UK address. Parcels will be send Royal Mail either 48hr or 24 hr tracked.

Questions?

Feel free to get in touch: Kathryn — cocoaencounters@gmail.com

Credit for Genetic map and header images:

By kind permission of Kokoa Kamili.