It's kind of funny.  If I had to pick a favorite origin, the Dominican Republic would not be it.  Mind you, there is nothing wrong with it, except maybe a lack of consistency, but that could also be looked at as diversity.  What is odd though is that I could not pass this up and so there are now three beans from the Dominican Republic, and all different (otherwise, what would be the point, eh?)  and unique.

 

This cocoa has a nearly perfect quality of preparation. It is a Trinatario, with a medium break. It has a solid, soft chocolate flavor, with tamarind and soft (as opposed to sharp) citrus (mostly lemon).  The roasted nib aroma particularly has a tamarind note.  There is also other 'thick' flavors like caramel, toffee and caramelized sugar.

As is becoming common with the Dominican Republic beans, this cocoa bean handles a roast that is 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.  It certainly has the body to sustain this treatment.  On the other hand, it's fermentation level allows for  lighter roasts if that is to your taste.  Experiment.  This is a very forgiving bean I am finding.

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.