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Morogoro Cacao Powder

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$8.99
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66 reviews
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Our rich, nutty Morogoro Cacao Powder is made from organic cacao beans from the famous Kokoa Kamili cooperative in the Morogoro region of Tanzania. The beans are not roasted before grinding  they're fermented and sun-dried for a fruity, bright flavor.

This raw cacao powder is great for sweets and delicious as a savory ingredient — try it as an alternative to paprika in stews, chilis and tomato sauces, where it adds sweetness and depth similar to caramelized onions, barbecue or soy sauce. 



Origin:

Kilombero Valley, Morogoro Region, Tanzania

Process:

Naturally fermented & sun-dried

Ingredients:

Cacao bean solids, ground. (Theobroma cacao var. Trinitario)

Tasting notes:

Dried Cherry • Tannins • Bittersweet Chocolate

  • Replace paprika with cacao in stews, sauces, chili and rubs
  • Swap out for processed cocoa powder in brownies, chocolate cakes or puddings
  • Mix with milk (or milk alternative) for delightful hot chocolate
  • Replace chocolate for a killer mole sauce
  • Hot Rose Cacao

The Kokoa Kamili cooperative is comprised of nearly 3,000 smallholder farmers in the Kilombero Valley. They provide training and support for their member farmers, as well as cocoa tree seedlings (over 140,000 so far) for free or well below cost.

Kokoa Kamili supplies cocoa beans to a lot of well-respected chocolate makers here in the US, including Dandelion Chocolate in San Francisco and Raaka in NYC.

With this spice, they've gone one step further and turned the cocoa beans into powder. Rather than relying on someone else to take this step, they're creating an opportunity to bring more money back to their member farmers.

Their cacao powder is minimally processed and unroasted: the beans are fermented using the cacao fruit sugars, and then heated gently to extract the fat (which is used to make cocoa butter). The powder is the byproduct of the cocoa butter-making process, which is typically used for cosmetics.

Customer Reviews
4.9 Based on 64 Reviews
5 ★
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M
02/02/2021
MartiBMD
United States United States

Morogoro Cacao & Royal Cinnamon

I made Melissa Clark’s Classic Hot Chocolate recipe from the NYTimes yesterday. We were blown away by how rich and delicious it was. The recipe also called for bittersweet chocolate & I used Ghirardelli chocolate chips. It was rich, not too sweet. Devine with cinnamon whipped cream as a topper. A snowy winter day’s dream! I’ve also used both in my espresso—num!

Burlap & Barrel Morogoro Cacao Powder Review
H
09/11/2020
HJR
United States United States

Chocolate pudding

1/3 cup of this raw powder in a traditional recipe made a rich and tasty pudding.

Burlap & Barrel Morogoro Cacao Powder Review
PS
11/06/2022
Pam S.
United States United States

Yum!

This is a really great, handy item to have available. I put into coffee with Royal Cinnamon. Also into beans and other dishes which really takes the flavor up a notch. Thanks again, B&B!

AH
10/28/2022
Ashley H.
United States United States

Amazing flavor!

I add this to my coffee daily. Honestly it may not make it into baked goods or chili at this point because I’m so dedicated to using it for morning coffee. It’s delicious. Smallest container of cocoa powder I’ll probably ever buy but a really nice addition to a spice collection.

A
10/16/2022
Anonymous
United States United States

Yum

Add a dash of this cacao to your morning coffee with cinnamon for a gourmet start to the day!