We tried another Pralus bar from the stack that Brian H. found in San Francisco.
This bar was single origin, with all of the beans coming from one county in Ecuador. It had a singular note too, a citrus one, which blended well with the chocolate and then left a faint sour note in your mouth. Like the Djakarta bar, this one seemed far sweeter than a 75% cacao bar should be, yet it was still deep and dark.
I have had this bar before, in the Pralus sampler I got in Seattle in 2011, but since the labels are different and I am trying each one by itself, I am including these bars again so I can record their individual tastes. And because they are awesome.