We source our cocoa powder from the team at Kokoa Kamili. Kokoa Kamili was founded by Brian LoBue and Simran Bindra, who have backgrounds in international development throughout eastern and southern Africa. Their team works with about 2000 registered smallholder farmers. Most of the farmers own between 0.5 to two acres of land - focusing on food crops, with cacao being one of the main sources of revenue.
Kokoa Kamili also works with the Mbingu Sisters, a convent in the village that operates a 30 acre cocoa farm. The income the Sisters earn from their farm goes to support much of the charitable work that they conduct - including operating a hospital, school, and orphanage in the area.
Kokoa Kamili also distributes cocoa seedlings to farmers in the community. In the past three years, they have aided in the planting of over 140,000 trees.
COCOA POWDER INFORMATION
There are two types of cocoa powder - natural and alkalized (dutch-process). Here's a brief rundown of both:
Alkalized, or Dutch-process begins with cacao that has been washed with a potassium carbonate solution. This reduces the acidity and gives the cacao a noticeably darker hue. Next the cacao is refined, pressed to removed cocoa butter and pulverized into powder.
Natural cocoa powder comes from the same roasted cacao. This cacao is refined, pressed to remove cocoa butter and pulverized into powder.
This is a natural cocoa powder. The aroma reminds us of fudge brownies and it brings us back to sipping on hot cocoa after tobogganing. Use this in your favourite baked goods! It also comes with a little reusable lid to keep it fresh.
Shelf life 24 months in original packaging. Store in a clean, dry, ventilated area which is free from any foreign odours and away from direct sunlight