This is a little bit of a departure from some of the Ecuador that I have tasted in the past, although not in a bad way by any means.   I normally associate an earthiness to the Nacional  cocoa from Ecuador, and if prepared or fermented improperly, the result can be beans that go sour, fermenty and musty. This is probably the main reason and flavors why I don’t often carry beans from Ecuador.  Well, this one isn't particular earthy, but it isn't fermenty either (I would not be offering it if it was).  The is a clean brightness to it, sort of like raspberry, but not in the way Madagascar is raspberry bright.  It is also nutty and quite savory (Umami for those that know the term), and as odd as it sounds, there is a hint of dutch cocoa.  That drier, softer flavor profile.  As I write this, I find that it echoes the notes I made of the 'Don Homero' cocoa beans I carried last year.  The ones that were drained off of extra mucilage, and inoculated with the flora of another more robust fermenting cocoa.  But it does not have the maltiness  of that preparation.  I don't have any specific data on this particular fermentation, but I wonder if possibly the technique is getting around or this one just got lucky. 

The result regardless  is a bean that is nutty, not the least bit sour or musty and generally just a pleasure.  I have found this bean accepts a wide roasting curve, but I think I like it best as a general  medium roast.  Too light, and the there is a touch more brightness than I care for, and too heavy, and it goes a touch bitter, but it doesn't seem to be a delicate bean either.  The 'medium' roast is pretty forgiving, so don't fret over hitting a tight profile.  Roast until you smell 'cocoa', 'watch' for some of the volatile acids to go away, and call it done.