There is an aroma of pecans when roasting, and a pleasant nuttiness in the flavor. There is a good full chocolate flavor in this bean and does not need a very long or hot roast. I have a tendency to keep roasted nibs around just for nibbling on, eating in a morning wrap or something of that ilk, and have really found I'm enjoying this one that way with it's nutty, savory overtones. As a chocolate, the nuttiness stays on, along with the richness of medjool dates, molasses and interesting tobacco (leaf not smoke) notes. A good full, balanced chocolate flavor wends it's way all through the taste and aroma, with not one aspect dominating the profile. This can make a very balanced, elegant, dynamic chocolate, with little to no bitterness or astringency.
This is a fine flavor grade of cocoa Trinatario from Nicaragua. It is Certified Organic and the first time I've been able to offer this origin. I included a map here mostly because it struck a chord in me as I was making the tasting notes - that being almost a cross in flavor profiles between Costa Rica and Honduras.
The preparation on this bean is very clean and nice, and it has an interesting red tone.
As for roasting, it's rather hard to go wrong with this one. Follow my general guidelines, roasting until they pop over the span of 12-18 minutes and all will be good.