The preparation is perfect on this lot. Very even and no debris to speak of with a beautiful red/auburn color.
I was absolutely blown away by the intense cinnamon laced figgy pudding aroma coming off the finished chocolate. It is just begging to let you down by not being present in the chocolate, but in this case it delivers in spades.
The deep chocolate backbone (thanks to the significant Amelonado in the mix) quickly gives way to super sweet panella and dark brown sugar. And as promised, it is laced throughout the cinnamon figgy pudding flavors. The bitterness I'm noting is from cinnamon and cardamon like flavors. Astringency is near non-existent but the whole profile is balanced with just enough acidity to keep it lively and incredibly satisfying. There is a little bit of nut that I can't quite identify that also bittered up with the high EOR (262 F) I gave it but it balanced and integrated just fine with the rest of the flavor profile and probably enhanced it even. Finally there is a clean earthiness that brings a glorious deep mouth feel to the whole chocolate.
The impression I'm left with is fig jam laced cinnamon toast.
Dan's influence in the fermentation is quite clear with a very even, beautiful and full fermentation. You can taste another bean collaboration with Peru Ucayali
Feel completely free to take a strong and bold approach here. It has loads of chocolate and fruit that not only can take a firm roasting hand, but will benefit from it.
The roast profile for my evaluation was 11.50/2.30/5.15 @ 262 F. The EOR was just a higher than some taking into account the bold Amelonado chocolate character .
If you are using a Behmor, P1 for 18-19 minutes with 2 lbs will be just fine. Go by the aroma. When it turns sharper near the end of the count down, you are done. If it isn't there yet, add a bit more time waiting for the turn of aroma.