Darkroom Chocolate is a bean to bar operation based in North Walsham, Norfolk. Mike and Natalie are proper purists, making all their products from only precision roasted Cacao and sugar. It's nerdy on the same level as our thing, all about the curation of raw ingredients and getting the best possible representation of diverse flavours on the palate.
I've tried to poke holes in the supply chain and struggled, there's good traceability and sustainable buying practices across the board. We can't fault their approach to business either, it's like ours - buy sacks, roast them, pack them, sell them, buy slightly more sacks, repeat. It's all about independent business providing the best quality produce to independent businesses, and proving that it's possible to build something special without compromise.
The producer/exporter:
Kokoa Kamili
Kokoa Kamili is a Tanzanian social enterprise transforming the cocoa industry by working directly with over 4,600 (some sources say 2,000-3,000) smallholder farmers in the Kilombero Valley. Founded by Brian LoBue and Simran Bindra in 2013, the organisation purchases freshly harvested, unfermented cacao beans from local farmers, paying them more than they would receive if they were to ferment and dry the beans themselves. This approach not only ensures fair compensation but also incentivises farmers to prioritise quality over quantity.
The enterprise operates the only commercial cocoa fermentary in Tanzania, where beans undergo a meticulous fermentation and drying process. This centralised system ensures consistency and enhances the flavour profile of the cocoa, making it highly sought after by craft chocolate makers worldwide. The emphasis on quality also extends to transparency; Kokoa Kamili publishes their prices and uses certified scales when purchasing wet cacao, combating inconsistencies farmers encounter with other buyers.
Sustainability is woven into the fabric of Kokoa Kamili's operations. They promote agroforestry practices, encouraging farmers to interplant cocoa with native tree species, which helps preserve biodiversity and soil health. Additionally, the enterprise has planted over 100,000 cacao tree seedlings since its inception, with a significant portion distributed to farmers and local schools, further embedding sustainability into the community's ethos.
There's a good level of traceability here, but I have to admit the cocoa trade is something we're just starting sink our teeth into (forgive the pun). With coffee suppliers we've a much deeper understanding of market conditions and local situations for reference, and on top of that we can usually get someone's WhatsApp number for a chat. With this there's a bit more sleuthing and trusting to be done. So here's what we know really know about how the cocoa was purchased:
Kokoa Kamili farmers are paid a clear premium above local market rates — historically around 25–36%, and in some cases recent buyers have reported prices as high as $15.50/kg (but this is unverified). The exact, up-to-date farm-gate figures (what farmers themselves receive per kilo) aren’t always publicly available, but their model of centralised fermentation, transparent pricing, and consistent premiums has certainly lifted incomes, and sets a higher standard in Tanzania. While we can’t claim perfect clarity on every number, the evidence strongly suggests that choosing Kokoa Kamili means partnering with one of the more ethical and impactful operators in Tanzania.
Kokoa Kamili:
Pays fair wages to staff, with employees earning a minimum of 2.7 times the local rate.
Pays well above the market rate to farmers (25-36% verifiably).
Operates with a good level of transparency - although last published records were 2021.
Champions environmental sustainability through responsible farming practices and reforestation efforts.
