So this interesting. This is the first time I've ever carried both an Organic and Conventional expression from the same region and what makes it even more interesting to me is how different the two beans are.
Aromas of soft chocolate and dry light pine. There is also slight sweetness of light brown sugar and toasted oak.
First impressions are a soft, velvety fig flavor and a lovely chocolate flavor laced through with nut and a light earthy flavor. It mixes together to lend the impression of a dry red wine with good solid but not over bearing tannins. Like its organic counterpart, there are hints of bergamot (Earl Grey tea, sarsaparilla and touches of licorice. I find this expression a little more approachable and well rounded.
Finally, I have found this bean accepts a pretty wide roasting curve, leaning little to the light side.. Light, medium or heavy, the flavor changes, but just does not go bad.
For Behmor users, start with 2.5 lbs, P1 and take it a 18 minutes. And don't fear taking it a couple more. I personally like it popping a couple minutes (when they pop, don't forget that it does not always happen).
For drum roasting, 16-18 minutes with a final bean temperature 250-255 is a fine starting point.