Nazario Risek is Fair Trade and Organic.  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 Conacado), and  a little less brightness and acidity, but also a deeper chocolate flavor.  There is a clean earthiness (not unlike the non-chocolate variety of truffle) and some rum like flavor that put me in mind of Carenero Superior.  The roasted nib aroma make me think of dark fruits like plum and fig, and there a some nuttiness on the palette that comes through to the chocolate.  There are also hints of holiday spice (interestingly appropriate) particularly nutmeg and cinnamon. 

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.