For this bar Ruket have used beans from the Kokoa Kamili cooperative found in the Kilombero Valley located in the south-western region of Tanzania. The valley is located in a vast floodplain, nestled between the Kilombero River in the south-east and the Udzungwa-Mountains in the north-west.
The cooperative works closely with farmers in a truly collaborative process; the farmers harvest the cocoa beans while the cooperative overseas the fermentation and drying stages.
The beans for this bar underwent a slow roast for 20 minutes at 120 degrees which has imparted a beautifully subtle roasted note to the bar. Intensely fruity layers end with a sharp citrus finish making this a bar with well balanced acidity.