Kokoa Kamili
Type
Central Fermentary
Location
Mbingu Village, Morogoro Region, Tanzania
Certifications
Organic
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%