Cacao and coffee,
brothers from another mother.
romulus remus VI
65% dark chocolate,
and coffee.
a dark chocolate bar made with cacao showing notes of plum, and orange blossom, found in the Sur de Lago region in Venezuela.
This bar features coffee produced by Benjamin Miranda at his farm in Santa Barabara, Honduras. Roasted in Portland by Coava Coffee Roasters.
Couverture 1 by Max Felchlin (Schwyz)
Couverture 2 by Amano (Orem)
Coffee by Coava Coffee Roasters (Portland)
inside: cacao, coffee, sugar
net wt. 0.8oz (25gr)
in the past
Romulus Remus V
a 73% dark chocolate bar made with cacao from Dominican Republic showing notes of bergamot.
The coffee comes from the Kilenso Mokonissa village in Ethiopia, revealing notes of berry, and roasted in Portland by Coava.
Couverture 1 by Max Felchlin (Schwyz)
Couverture 2 by Amano (Orem)
Coffee by Coava Coffee Roasters (Portland)
Romulus Remus IV
a 72% dark chocolate bar made with Nacional cacao from Ecuador.
This chocolate blended Ethiopian coffee from the Kochere District, Borena Zone of Southern Oromia, roasted in Portland by Coava.
The intensity of the coffee is heightened in this version. The mouthfeel is smoother. The chocolate has some notes of Orange Cake that show at the finish. Recommended to melt a very small piece and swirl it around the palate.
Chocolate couverture by Max Felchlin.
Coffee by Coava Coffee Roasters.
Romulus Remus III
a 74% dark chocolate bar made with cacao from the Hacienda Elvesia plantation in the Dominican Republic.
Coffee from El Salvador, Santa Sofia Peaberry.
The intensity of the coffee is heightened in this version. The mouthfeel is smoother. The chocolate has some notes of Orange Cake that show at the finish. Recommended to melt a very small piece and swirl it around the palate.
Chocolate couverture by Max Felchlin.
Coffee by Coava Coffee Roasters.
Romulus Remus II
a 67% dark chocolate bar made with wild cacao from the Bolivian Amazon blended with an Ethiopian coffee named Ardi, naturally processed in the Guji zone of Sidama.
Ardi denotes ripe citrus, pomegranate, and berry flavors smoothly living on top of the chocolate profile. The Bolivian wild cacao yields a chocolate that unfolds notes of sweet vanilla and plum as it slowly melts.
Chocolate couverture by Max Felchlin.
Coffee by Coava Coffee Roasters.
Romulus Remus I
a 71% dark chocolate bar made with cacao from the Dominican Repulic blended with Ethiopian coffee nibs from the Sidamo region, roasted by Coava Coffee Roasters in Portland, Oregon.
Chocolate couverture by Max Felchlin.
Coffee by Coava Coffee Roasters.