This cacao is especially aromatic because its quality is not created at the end, but in every step before that: it comes from rare, old cacao varieties with naturally greater flavor diversity, is strictly selected, carefully and precisely fermented, and then dried slowly and cleanly.
This preserves the bean’s full potential, instead of having to cover it up later with sugar or flavorings.
100 % reine Kakaomasse ohne Zusätze
Full of antioxidants, magnesium and iron
3 besondere Herkünfte zum Vergleichen
Fairer Direkthandel mit lokalen Kakaobauern
At Moruga, nothing is removed. The cacao butter stays in, creating creaminess and a full mouthfeel. Supermarket cocoa powder lacks cacao butter, which often leaves it tasting flat and bitter.
Up to 80% of cacao’s flavour develops during fermentation. We ferment cacao for 5 to 7 days in special wooden boxes. This develops a rounded, complex flavour without bitterness.
We use only fine cacao. These varieties are grown for flavor, not just yield. Industrial cacao often relies on hybrids that produce more volume but far less aroma.
We roast cacao slowly at low temperatures. This preserves the aromas instead of burning them. Industrial roasting is faster, but destroys subtle flavor nuances.
Many cocoas are alkalized to make them milder. This destroys up to 90% of the polyphenols and changes the flavor. We completely avoid this.
Our cacao grows in mixed forests alongside other plants. This puts less stress on the trees and helps them produce up to 30% more plant compounds that shape the aroma.
At Moruga, nothing is removed. The cacao butter stays in, creating creaminess and a full mouthfeel. Supermarket cocoa powder lacks cacao butter, which often leaves it tasting flat and bitter.
Up to 80% of cacao’s flavour develops during fermentation. We ferment cacao for 5 to 7 days in special wooden boxes. This develops a rounded, complex flavour without bitterness.
We use only fine cacao. These varieties are grown for flavor, not just yield. Industrial cacao often relies on hybrids that produce more volume but far less aroma.
We roast cacao slowly at low temperatures. This preserves the aromas instead of burning them. Industrial roasting is faster, but destroys subtle flavor nuances.
Many cocoas are alkalized to make them milder. This destroys up to 90% of the polyphenols and changes the flavor. We completely avoid this.
Our cacao grows in mixed forests alongside other plants. This puts less stress on the trees and helps them produce up to 30% more plant compounds that shape the aroma.
Natural aromas from the sacred Inca Valley in every cup
Here, below Machu Picchu, cacao trees grow that are up to 200 years old. For the Inca, this cacao was not just food, but also currency, medicine and part of religious ceremonies.
In 2010, these trees were about to be cut down. Industry wanted to replace them with modern hybrids that grow faster and produce higher yields. A project by Original Beans prevented that and saved the old Chuncho trees.
Today, this cacao still grows as it did in Inca times: slowly, in the shade of larger trees and in mixed forests instead of monocultures.
The result is fine cacao with an aroma you will not find in the supermarket. Fruity, complex, round and not bitter at all.
You can taste that in every cup of our cacao.
Heat 200 ml water and pour it into your favorite mug.
Add 100 ml warm plant-based milk and open your pack of Moruga. The scent of real cacao rises immediately.
Add 5 to 10 Moruga Drops and watch them slowly melt. Your kitchen fills with an aroma that has nothing to do with supermarket powder.
Froth everything, take the first sip and taste what cacao can truly be: round, fruity, complex and not bitter at all.
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