Of course, the way the beans are treated post-harvest, the way the chocolatier roasts and crafts the bars, are all important. As is the specific bean variety used – Criollo, Forastero, or Trinitario. This is important enough that many chocolatiers specify which bean variety is used to produce a given bar, particularly when the rare and prized Criollo bean is used.
Example: The Pralus 75% Cacao Indonesie Criollo bar.
The bar has an aroma that mixes citrus and licorice, and the melt starts with a very mild flavor.
The astringency comes in towards the middle of the melt, and is followed by a strong earthy flavor at the end, which is just a bit too intense for me. The bar is smooth and well-crafted, but simply too earthy and intense for me.