This fragrant chocolate is crafted by infusing Kokoa Kamili cacao nibs in Bulleit bourbon for a week, followed by proper drying before grinding. The choice of Kokoa Kamili nibs and Bulleit Bourbon was made due to their harmonious citrus undertones. Situated in the Kilimanjaro Valley, the Kokoa Kamili fermentary sources wet cacao beans from nearly 3000 smallholder farmers, most cultivating between 0.5-2 acres of cocoa. Prior to Kokoa Kamili's establishment, cacao companies in Tanzania focused solely on acquiring large quantities of low-cost commodity cocoa, leading to one of the world's lowest GDP per capita rates for rural cacao farmers. In its inaugural year, Kokoa Kamili ensured its farmers received the highest cocoa prices in Tanzania. The company pays farmers a significant premium, well above market rates, for their wet cocoa, managing its fermentation and drying processes. This approach yields more consistent, superior-quality cocoa beans while reducing farmers' workload and providing immediate compensation upon receiving their wet beans. Decorating the front of this chocolate bar is an illustration depicting two whiskey glasses, symbolizing celebration. Kokoa Kamili was one of McGuire's initial 10 experimental collaborations and remains the sole partner five years later. The package artwork is the creation of Kristofer Parley, a Victoria-based artist known for his expertise in watercolours and ink. The founder of McGuire crossed paths with Kristofer during our first year in St. Andrews when he participated in the KIRA Artist Residency.
