I like this bean roasted a touch heavier than many. In general, try giving this bean an extra 2-3 minutes roasting at a slightly hotter (10-15 F) temperature than you normally would for many beans and see what you think. I often wait until I hear a few beans popping, and still give it a minute or two.
I've used this oven roasting profile to good success:
Pre-heat your oven to 360 F. Put a pound of beans into a heavy corning ware type container, about an inch deep. Put them in for 15 minutes, stirring at 5 minutes (and every 5 minutes after this). At 10 minutes, reduce the heat to 330 and roast another 10 minutes. Pull out a handful of beans for comparison. Turn off the oven and let the remaining beans set/roast for a final 10 minutes in the cooling oven. Remove them and let them cool. This should give you a nice medium roasted bean. Compare the two sets and see what you think and adjust your roasting from there.
If roasting in the Behmor, roast 2 lbs and use P2 on the one pound setting, for 16 minutes or until you hear a pop or two. Don't be afraid to take it longer. 2-3 minites. It is virtually impossible to over roast in the Behmor with 2 lbs in there.
It's been a couple years since this was in and it is a welcome return.
I've found this cocoa has a higher than average quality of preparation. It is a solid Trinatario, with a medium break. It has a bit more body to it (compared to La Red), and a little less brightness and acidity, but also a deeper chocolate flavor.