Fragrant and chalk full of cocoa. Very nicely nutty with some toasty almond and walnut hints. Our friends at the Cartagena Cocoa Museum hooked us up with a great crop of Bolivar beans! In August we tried over-roasting a batch of these and they are simply wonderful, heaps of cocoa, nutty with tons of the espresso notes. If you like dark roast coffee you must try this dark chocolate as it really stands out.
