Given the long and sometimes poor history Ghana has had with slave and child labor (forced) this is the one time I specifically put stock in the fair trade practices of the RFA.
The preparation is remarkably clean and it is a full, even fermentation.
This is also a good beginner bean. I like this best roasted a little heavier than I do some beans, so don’t be afraid to let it pop and then let it pop a minute or two.
It’s fine lighter also, but it develops a nice depth of flavor “darker”. That means an extra 5 minutes and 25 F hotter in an oven. 260-270 F for a drum roaster or a good full 20-21 minutes on any of the Behmor profiles.
Overall it really isn't too fussy.
The flavors as a brewed cocoa are more bold than some of the other varieties I carry. The dry aroma is unmistakeably chocolate and this of course carries through with the wet aroma. There are flavors of nut and tobacco and a substantial mouth feel. There is a good, balanced, pleasant bitterness and lingering deep (for a brewed cocoa) chocolate. It also has a good smoothness to it. Overall, I am left with the impression that I have just eaten a nice handful of luscious roasted cocoa beans.