70% chocolate with collagen - Tanzania oblast Kilombero, boby Trinitario - 45 g

Product detailed description

The story of Kilombero

The importance of the rainforest

Bean to bar chocolate with 70% cocoa content from Incacao is made from Trinitario cocoa beans with a small proportion of the Neo-national variety, which come from Tanzania, specifically from the Kilombero Valley region. The place of cultivation, the climate and the crops growing around it all have a significant influence on the resulting taste of the cocoa.

The Kilombero Valley is very important for crop production and biodiversity. However, it is threatened by water loss and pollution, deforestation and drying of wetlands. The cocoa tree from which the beans for this chocolate are obtained is grown in what is known as small-scale agroforestry - it is planted with shade trees, bananas, corn and other crops. This production system acts as an ecological alternative to monoplants and helps to maintain a healthy biodiversity. It also forms a natural buffer zone for the Udzungwa National Park, a birdwatching paradise known for its huge diversity of local fauna and flora.

The area in the Kilombero valley is truly pristine, as local small farmers have been practicing organic farming since time immemorial, as pesticides and artificial fertilizers were not available to them. In 2015, they were even officially granted organic certification, valid for Europe, the USA and Japan.

This cocoa has a round profile and a slight acidity. On the palate, you can detect notes of red fruits (cherry, berry and plum) and surprising floral notes of violet and rose with complementary dry nutty and vegetal undertones and a chocolate finish.

Farmers

After harvest, fresh cocoa beans are bought directly at the farm gate and transported to Kokoa Kamili's post-harvest fermentation centre. There they are fermented for 6 days in three-tier wooden crates lined with banana leaves and bags of rice. After the fermentation is complete, they are left to dry properly in the sun for 5-7 days, being constantly stirred and checked. After drying, they are cut and packed in 60 kg jute sacks and shipped to the port of Dar es Salaam. The fermentation centre tries to operate as ecologically friendly as possible, for example, electricity is obtained from a solar source.

Kokoa Kamili's invests a lot of time and energy in educating farmers to ensure that the potential of local cocoa is truly maximised. They provide training on good agricultural practices to more than 4 000 smallholder farmers (most of whom own less than 2 hectares of land), who are growing higher quality cocoa and can earn higher rewards as a result. Around 700 farmers have thus obtained organic certification thanks to Kokoa Kamili's and have been able to significantly increase their family income.

Profile of 70% Chocolate Tanzania

• The chocolate is unique because it is enriched with MCT, pure C8 octanoic acid from coconut and collagen complex.
• C8 is the most bioavailable of all MCT acids for ketone formation in the liver and gives the body an extra boost.
• Chocolate contains no refined sugar or milk.
• It is sweetened with a combination of natural sweeteners inositol, erythritol, ribose, thaumatin (katemfe fruit)
• It has a low glycemic index, and is suitable for diabetics as well as keto and low carb diets.
• After unwrapping, you can read more details about the origin and production of this unique chocolate from the other side of the packaging.
• The Incacao brand is characterized by combining high gastronomy with the latest food technology and functional foods.