Region: Dak Nong Provence
This is a new region from Vietnam that we have not had before.
There is dried fig aroma and chocolate. Unlike the others this time, there is not much of a floral component.
The flavor is big and intense with a nice round acid tartness. There is raisin and dried cherry. The bitterness is of walnut skin and not unlike coffee. The acid and astringency levels are moderately high but so is the chocolate and fruit so it balances out very nicely. I'm reminded of a fresh graham cracker crust as the end.
I had the privilege to meet with the founders of Marou chocolate at Chocolate Fest 2015. Introductions lead to conversation which lead to talk of how they got started (big surprise, it was Chocolate Alchemy) and an offer by them to help me bring in some of the beans they use. In short, this is the result.
As for roasting, feel free to experiment here. These are big bold beans and have so much going on that they can handle a wide range, but fermented well enough to accept a light roast if that is to your liking. Really, you are going to be hard pressed to mess these up. I know that scares some people, but just do it. You will be fine.
If in doubt, go long. 18-20 minutes in the Behmor on p1 or p2 (2 lbs). 375-400 F for 30-35 minutes in the oven also for a couple pounds. 255-265 F final temperature in a drum roaster if you have it. I used a profile of 11:30/14:00/18:15 @ 260 F.