drinking chocolate 70% dark . TOGO kekeli koko . chocolaty

flavour notes _____ coconut . chocolate mousse . Kekeli koko is sourced in Togo, one of the smallest African countries, wedged between Benin and Ghana. The cocoa grows in the surrounding area of mount Agou, renowned for its tropical forests and waterfalls. The thick humus layer formed by acacia, teak and many other trees in the forest gives a specific flavour to the cocoa, adding to the exclusive ‘terroir’ of Kekeli cocoa. genetics _____ amelonado forastero hybrids region _____ Plateaux region, Togo terroir _____ tropical forest mount Agou altitude _____ 900 masl producer _____ kekeli cooperative, central fermentation women-led by Abra Benczedi (65% female farmers) Transparently sourced with our partner Silva cacao. 200g ground dark chocolate min. 70% cocoa solids. 2 individual pouches of 100g each. one for now, one to keep, share or gift. made with light roasted cacao beans (never cacao powders) vegan, artificial-free and no additives what so ever.