This is the first time I have had the opportunity to offer a cocoa bean from this region, and I can't say it is 'like' any other bean.

It is a well fermented Fair Trade, Organic Trinatario from the Upala region of Costa Rica.  This is a pretty mild, well mannered cocoa bean that can stand on it's own to make a rather nice and elegant chocolate.  It will also work well as a base bean for blends if that is your preference.  In many ways, it reminds me of a Costa Rican coffee in that it is soft and delicate but may be thought of as underwhelming if you are not expecting that.   It has some sweetness to it that puts me in mind of toffee or caramel, some brightness ala tamarind and a little malt, dried fig but with a smoothness that makes me think of a milk chocolate without the milk.  This is not a powerhouse by any means, but has a reasonable chocolate backbone, a touch of tannic bitterness, but no so much to detract from the overall profile.

I have found this bean accepts a pretty wide roasting curve. Light, medium or heavy, the flavor changes, but just does not go bad.  In general though, I would steer away from very heavy roasts as you run the risk of burning off the chocolate notes and being left with a lop-sided flavor profile.