Organic (not certified)
I had a very small amount of last year's early crop and it was not nearly enough. I have more now, but it is still pretty limited (no wholesale) so get it if you want it.
So, without further ado....
These are pristine beans. And basically perfectly fermented. The first aroma I get is of soft leather, like a supple piece of deer skin. Buttery almost. With that comes along bright dried fruits. And what I mean by that is that it is like the fruits in question (slightly indefinable) were bright (like raspberry, or tangy grape) before they were dried and some of that comes though, but subdued. That light, soft leather stays with the chocolate in the flavor, along with an almost milk like softness, with layers of that concentrated sweetness you get in caramel and dried fruits. In particular I get very light banana and bing cherry. There is a very slight, balancing astringency (very good in this case) but no particular bitterness to speak of. In the finish I find an almost 'mocha' like flavor - not really coffee but that synergistic melding of coffee and chocolate which lends a satisfying richness to the whole flavor profile.
These beans are Direct Trade and Organic. In the first case, that isn't certfiable and in the second, in this case, they are not certified but organic nontheless. These beans were sourced with care about the farmer and co-ops, premiums well above the market minimum were paid (nearly double in this case) and only the best beans were accepted.
When I asked about organic, this was the response. "The beans are organic. The answer is yes (in fact) but no as far as certifications go. They come from a remote part of Honduras (two days by canoe) where where simply are no chemicals and they have never been used." In addition, these were flown in so no fumigation. And everything I can find about the Wampusirpi (goodness I love saying that name) district leads to the fact that the whole region is committed to organic.
As for roasting, feel free to experiment here. The bean is sturdy enough to handle a wide range, but fermented well enough to accept a light roast if that is to your liking. Really, you are going to be hard pressed to mess these up. I know that scares some people, but just do it. You will be fine.