Chuncho, Tabasqueño, Udzungwa - a story about bars, drops and varieties
We have added another origin to the Moruga range: Udzungwa cacao from Tanzania.
Some of you may already know this origin from our green bars. We first offered it as a special edition, and because demand for Moruga cacao has grown, we can now bring more origins into the regular drop format over time.
The first Moruga editions were hand-poured bars. Drops are much easier to dose, ship and prepare. They fit better into the shaker, dissolve more evenly and make a daily cup of 100% cacao more practical.
Our larger mission has not changed: we want to show how diverse cacao can be. Cacao is not just one flavor. Different origins can taste floral, fruity, earthy, nutty, spicy, bright or deep, depending on genetics, terroir, fermentation, drying and processing.
Why cacao taste deserves more attention
Many people know cacao only as sweet cocoa powder or chocolate. Pure 100% cacao is different. It has no sugar, no milk powder and no flavoring to hide the raw material. That is why origin and processing become so visible in the cup.
If you want to understand the full range, start with Moruga cacao varieties. For a guided first comparison, use the Moruga Starter Kit.
A small overview
Chuncho cacao - floral temptation from the Andes of Peru
Chuncho Peru Organic grows in the tropical mountain regions around Cusco, Peru. It is one of the oldest and rarest cacao types and is known for lively, fruity and floral notes.
Learn more on Chuncho from Peru.
Tabasqueño cacao - Mexico in the cup
Tabasqueño Mexico Organic comes from a region deeply connected with ancient cacao cultures. It tends to be powerful, earthy and rounded by nutty or gently spicy notes.
Learn more on Tabasqueño from Mexico.
Udzungwa cacao - Tanzania's new Moruga origin
Udzungwa Tanzania Organic grows in the Udzungwa Mountains of Tanzania, a region known for biodiversity and fertile soils. It adds a distinct African origin profile to the Moruga range.
Learn more on Udzungwa from Tanzania.
How to choose
If you already know what you like, choose the origin directly. If you want to compare aroma profiles, the Starter Kit or the cacao varieties overview are the better entry points.
For transparency around quality and safety, see Moruga lab tests.
Conclusion
Chuncho, Tabasqueño and Udzungwa show the direction Moruga is going: more origins, clearer taste profiles and better ways to compare 100% cacao without relying on outdated product links or old collection paths.
Start with all cacao varieties, compare with the Starter Kit, or go directly to Chuncho, Tabasqueño or Udzungwa.
Hallo Jonas, ich beschäftige mich schon eine große Weile mit dem Thema Ernährung und bin deshalb auch über Dein Produkt gestolpert mit dem ich sehr zufrieden bin. Was mich aber trotzdem noch interessieren würde, ist wieviel Kakaobutter in einem “Schokodrop” steckt, da zwar sehr viel für die Kakaobutter spricht, aber das Verhältnis von Omega3 zu Omega6 bei der Kakaobutter von 28:1 nicht gut ist. Die ganzen Ernährungsbücher die ich gelesen habe, empfehlen ganz klar Schokolade, aber am besten entfettet ( ohne Kakaobutter ). Ich für mein Teil sehe das anderst – die Dosis das Gift. Deshalb meine Frage an Dich.
https://www.thefatcompany.com/post/kakaobutter-ein-fett-mit-vielseitiger-anwendbarkeit
Omega-3 wirkt entzündungshemmend, während Omega-6 entzündungsfördernd ist. Ideal für die optimale Versorgung des Körpers mit beiden Fettsäuren: ein Verhältnis der Omega-6- zu Omega-3-Fettsäuren von 5 zu 1. Oft ist das Verhältnis bei Omega-6-Fettsäuren viel zu hoch.
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