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100% Cacao Powder- Tanzania

Single Origin - Tanzania

(Centrally Fermented, Farmer Focused)

Fine-flavor organic cacao, craft roasted in small batches, then winnowed and milled into a naturally rich powder. Nothing added.

Made with Trinitario cacao from Tanzania’s Kokoa Kamili, this powder has a lively, fruit-forward character. Notes of bright cherry and roasted coffee unfold into a clean touch of lemon, creating a vibrant cacao experience with both richness and lift. Especially expressive in drinking chocolate, baking, smoothies, and recipes where the flavor of the cacao can shine.

$20.00

Stir

Melt into coffee, warm milk, or your favorite cozy drink.

Bake

Bring deep cacao flavor to brownies, cakes, and cookies.

Blend

Add chocolate richness to smoothies, shakes, and frozen drinks.

Finish

Dust, fold, or garnish with a final touch of cacao.

Make at Home

Fudgy Cacao Brownies

55 min

Everyday Bake

Deeply chocolate, irresistibly fudgy brownies with a delicate crackled top, chewy edges, and a soft, truffle-like center.

Cacao Forward
Mostly Pantry Staples
No Special Equipment

View Recipe

Make at Home

Sipping Chocolate

15 min

Quick Win

Deep, silky drinking chocolate made with pure cacao, 70% dark chocolate, milk, and cream—with optional Earl Grey for a subtle citrus note.

Cacao Forward
Thoughtful Sweetness
Mostly Pantry Staples

View Recipe

Make at Home

Silky Cacao Truffles

2 hrs 30 min

Everyday Bake

Silky dark chocolate truffles enriched with pure cacao and finished with a delicate cacao coating.

Cacao Forward
Thoughtful Sweetness
Mostly Pantry Staples

View Recipe

From Our Case

Flourless Avocado Fudge Brownie Cookies

45 min

Everyday Bake

Deeply chocolate, flourless brownie cookies made with avocado, pure cacao, and dark chocolate—with soft centers, and crisp edges.

Better by Design
Flourless
Cacao Forward

View Recipe

Country

Tanzania

Region

Morogoro RegionKilombero Valley; fermented in Mbingu Village

Elevation

183–610 m

Cacao Identity

Mixed / Documented GeneticsTrinitario & Nacional Hybrid Seedlings

Harvest

2026July-December

Fermentation

Centralized Six-Day Fermentation

Wet cacao is purchased from surrounding smallholder farmers and fermented by Kokoa Kamili at its central fermentary, allowing the post-harvest process to be managed consistently across many individual farms.

The cacao undergoes a six-day fermentation in three-tier wooden boxes constructed locally from eucalyptus. Kokoa Kamili’s centralized model improves consistency while allowing farmers to sell wet beans without undertaking fermentation and drying themselves.

Drying

Raised-Table Sun Drying

Following fermentation, the cacao is 100% sun-dried on raised drying tables, using a combination of direct and indirect sunlight. The raised tables encourage airflow and allow the beans to be turned and monitored as moisture is gradually reduced.

Supplier documentation identifies the whole beans as containing approximately 56% cocoa butter. After pressing, the finished natural cacao powder contains approximately 10–12% cocoa fat and is not alkalized or Dutch processed.

Certifications

Organic

Producer

Kokoa Kamili

Roast

Balanced

Genetics / Pedigree

A Diverse Seedling Population

This Tanzanian cacao as a mixed population of Trinitario and Nacional hybrid seedlings grown by smallholder farmers working with Kokoa Kamili.

Because these are seed-grown farm populations rather than a single genetically uniform cultivar, the precise ancestry may vary among trees and farms. Together, they produce the distinctive cherry, coffee and lemon profile documented for this Kokoa Kamili cacao.

Producer Profile

Kokoa Kamili is a central fermentary based in Mbingu Village in Tanzania’s Kilombero Valley, within the Morogoro Region. It works directly with smallholder cacao farmers across the surrounding communities, purchasing freshly harvested wet cacao at the farm gate, at its fermentary and through nearby buying stations.

By taking responsibility for fermentation, drying, grading and export preparation, Kokoa Kamili gives farmers a faster and more dependable market while creating the consistency required for fine-flavor cacao. Wet beans from many farms are brought together under closely monitored post-harvest protocols, evaluated for quality and carefully blended before export.

Why We Chose This Source

We chose Kokoa Kamili because its model connects farmer opportunity with exceptional flavor. Farmers receive a transparent price for wet cacao without bearing the labor and uncertainty of fermenting and drying small individual lots, while centralized processing allows the cacao’s naturally vibrant character to be developed with greater consistency.

That combination matters to us. This cacao powder is not simply Tanzanian by location; it reflects a system designed to reward farmers, elevate the reputation of Tanzanian cacao and preserve the bright cherry, coffee and lemon expression that makes this origin so distinctive.