Simran and Brian started Kokoa Kamili in 2012, with the purpose of bringing more to the farmers. After realising the potential of Tanzanian cacao beans, given its genetics and terroir, Kokoa Kamili started buying wet cacao beans from the pods from over 4600 farmers in Mbingu, Kilombero Valley. The Kokoa Kamili team is responsible for the fermentation and drying process in a central location, which results is a more consistent and premium cacao beans.

Their work has had an impact in several farming families in the region, as they pay a premium price for wet cacao beans directly to the farmers while lessening their work, by doing the post-harversting process at a central location.