Kokoa Kamili Cocoa Powder Ecuador These components contribute to the

These components contribute to the natural odor of cocoa butter

February-May

Chumphon 1

Concrete patios and raised beds

December - June

Kokoa Kamili Cocoa Powder Ecuador These components contribute to theType Central Fermentary Location Mbingu Village, Morogoro Region, Tanzania 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% Certified organic, single origin all