Jonas Wind, founder of Moruga, in a cacao-growing region

Our story

From a veranda in Trinidad to Berlin.

What began with a single cup of cacao on a veranda in Trinidad later led to Berlin — and to a brand that wants to reveal cacao in all its variety.

Our story Discover our cacao varieties

How it all began

How cacao from Trinidad found its way to Berlin.

A story about a small village in the southern Caribbean, a close friendship and a cup of cacao that eventually became the Moruga brand.

A cacao farmer explaining his work among cacao trees

The first cup

It all began in a small village in southern Trinidad.

In southern Trinidad lies the small village of Moruga. There, Ben, a close friend of Jonas, tasted pure cacao as a drink for the first time — not sweet, but with a flavour all its own. Ben was captivated. Later, he brought the cacao back to Berlin to share it with his good friend Jonas. His enthusiasm was infectious: Jonas was equally taken with this way of drinking cacao. That first cup sparked a curiosity to learn more about cacao, its origins, traditions and variety.

Jonas and Moruga

Curiosity became a brand.

After plenty of experimenting in Berlin, Jonas had the first Moruga cacao made. The questions behind it remained the same as after that first cup: how different can cacao really taste? And why does a cup of cacao feel so different from many other drinks? Step by step, that curiosity grew into a brand. Today, Moruga is about discovering different origins and revealing their distinctive flavours, rather than finding one perfect variety.

The people behind Moruga

Why we keep exploring cacao.

In the film, we share who we are, what interests us about cacao’s origins and the cacao culture we want to bring to light through Moruga.

What has stayed with us

Still curious about cacao.

The first cup changed how we saw cacao. It led to three decisions that continue to shape Moruga today.

Different varieties, rather than one uniform taste

Moruga lets you compare different origins and flavour profiles, rather than reducing cacao to a single taste.

100% cacao mass

We work with the whole processed cacao bean, keeping the natural cacao butter in the product.

Transparency you can verify

Our origin pages and lab reports make information accessible without reducing complex natural products to an advertising promise.

Three people in a green cacao-growing region waving warmly at the camera

„We don’t make chocolate alone. We simply complete the wonderful work of the cacao farmers.“
JesúsChocolatier and early Moruga partner

From its origin to your cup

Behind every flavour profile are people tending cacao trees, harvesting pods and preparing the beans for further processing. Their experience, care and daily work lay the foundation for everything cacao will become.