African Artisanal Cacao Bundle – 6 x 150g

Description

INGREDIENTS – 100% CACAO SLAB: Cacao Mass* (100% ground cacao beans), *ORGANIC

INGREDIENTS – 70% CACAO SLAB: Cacao Mass*, Coconut Blossom Sugar*, Cacao Butter*, Sunflower Lecithin. *ORGANIC

INGREDIENTS – CACAO BUTTER SLAB:  Cacao Butter* (Cold Pressed). *ORGANIC

INGREDIENTS – BEANS: Cacao Beans*, *ORGANIC

 INGREDIENTS – NIBS: Cacao Nibs*, *ORGANIC

INGREDIENTS – CACAO POWDER: Cacao Solids Powder*, *ORGANIC

ALLERGENS: NONE (Packed/processed in a facility that may contain SOY and TREE NUTS)

STORAGE: Store in a cool dry place, once opened immediately re-seal bag

WEIGHT: 6 x 150g

SHELF LIFE: 24m

Vegan, Gluten & Wheat Free, Dairy Free, Non-GMO, Non-Irradiated, Refined sugar Free, Preservative Free, Additive Free.

AFRICAN ARTISANAL PRODUCTION

Everything in this bundle is made from rare fine flavoured Cacao beans, sourced by Earthshine via direct trade with Kokoa Kamili in Tanzania. Expertly fermented to develop their unique flavours and unusual reddish colour. The fresh, flavour filled beans are artisinally prepared and ground to a fine liquor to make the Cacao 100%. The 70% Cacao slab is sweetened with coconut blossom sugar and has a little cacao butter added. The Cacao Butter slab is pure cold pressed. all are untempered, unadulterated, clear and ready for your intended use. The Beans are lightly roasted and ready to snack on, great with dates. Nibs can be added to deserts and trail mixes, plus our Cacao Powder is highly versatile, use in drinks, smoothies or bakes.

SINGLE ORIGIN KOKOA KAMILI, TANZANIA

Kokoa Kamili cacao comes directly to us from small family farms in Tanzania’s lush Kilombero Valley, on the edge of the Udzungwa Mountains National Park. Here, cocoa is grown organically in diverse agroforestry gardens – shaded by banana, maize and native trees – without synthetic pesticides or fertilisers.

Instead of selling dried beans into the commodity market, thousands of smallholder farmers deliver fresh (“wet”) cocoa to Kokoa Kamili’s central fermentary in the village of Mbingu. Kokoa Kamili pays a premium, significantly above local market prices, and pays farmers promptly in cash – a simple, direct way to raise household incomes and support community upliftment.

At the fermentary, the beans are carefully fermented in tiered wooden boxes for around six days, then sun-dried on raised beds. Each lot is monitored for temperature and moisture and fully traceable back to the farmers who grew it.

Kokoa Kamili’s beans now appear in award-winning craft chocolate around the world, including special “Women’s Lot” projects that spotlight women-led farms and fund secondary-school scholarships in the local community.

These are the vibrant, fruit-forward beans we use in our African Artisanal Cacao range.