Drum Roasting
The drum roasting profile I used for the evaluation sample was 11:10/13:10/17:45 @ 264 F. After that, you can treat this bean pretty strongly as there is tons of chocolate and fruit.  You absolutely want to pay attention to the aroma and reduce your power/ramps if you smell it trying to be acrid but that is going to be pretty difficult with this bean. You will notice the Development time is a mere 2 minutes and barrels on strongly to the lower 260s.
Behmor Roaster
Roast 2 lb and use P1 on the one pound setting, for 16 minutes or until you hear a pop or two. Then take it longer. 2-3 minutes.  It is virtually impossible to over roast in the Behmor with 2 lb in there. If you are using the current model with Manual control, turning down the power to P4 (75% power) when it starts to become aromatic (or smells sharp) is a nice way to keep the EOR tempering in check.
Oven Roasting
Pre-heat your oven to 325 F. Put 1-2 lb of beans onto a tray single layer deep. Check the temperature every 5 minutes, stirring at that time. When the beans are in the 205-215 range, reduce the oven temperature to about 10-15 F above your target EOR, so if you are going for 265 F, set it to 280 F.  When the beans reach your desired temperature and/or are smelling sharp, another 15-30 minutes, remove them and let them cool. This should give you a nice fully developed roasted bean that is in little danger of being over roasted.
Overall it really isn't too fussy.
