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Saturday, November 11 • 11:00am - 12:00pm
Tanzania! Tales from the new origin in fine flavor cacao (Africa)

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Two thirds of the world’s cocoa comes from the African continent, but historically, Madagascar aside, only a handful of fine chocolate makers used African beans. Does this mean that all African cocoa is doomed for candy bars and commodity chocolate? African cocoa has long been regarded as a boogeyman in the premium cocoa world. We thought that this was not only unfair, but also simply incorrect. We saw an opportunity in Tanzania to work in a remote area to disrupt the existing supply chain and focus on producing a fine quality bean for bean to bar chocolate makers and in the process, bring some real added income gains to smallholder cocoa farmers. By bringing a new business model to Tanzania, we turned an old bar and disco into the first commercially run fermentary in the country, and now produce a bean regarded as amongst the best in the world and have been able to ensure higher incomes going to cocoa farmers. This talk will share how we did it, along with the challenges and successes along the way. 

avatar for Simran Bindra

Simran Bindra

Director, Kokoa Kamili
Simran is one of the two founders of Kokoa Kamili - a company in Tanzania that is bringing a new business model to the cocoa sector. By focusing on producing fully traceable, fine flavour cocoa, we are able to ensure that we can pay our farmers far above market pricing for our beans... Read More →

Saturday November 11, 2017 11:00am - 12:00pm PST
Smith Cove Cruise Terminal Pier 91 Seattle 2001 W. Garfield Street, Seattle WA 98119