Chocolate without added sugar that is surprisingly pleasant to enjoy. It is well balanced and not bitter, with notes of lemon zest, biscuit and roasted nuts.
In the Kilombero Valley, surrounded by very fertile land with good rainfall, Kokoa Kamili pays farmers a premium for their “wet” cocoa and does its own fermentation and drying using advanced techniques.
The Fossa chocolate manufactory in Singapore focuses on careful artisanal production in small batches and without additives to bring out the unique taste and nuances of each batch of cocoa.
Fossa works with farmers who dedicate their lives to the craft of cocoa farming and fermentation, and only buys high quality cocoa.
To ensure the longevity of their partnership and the continuous improvement of the farmers’ living and working conditions, they pay them above commodity prices. This allows the farmers to earn healthy wages that allow them to dedicate more time cultivating the flavour of cocoa, rather than focusing only on yield.
