Flavor Notes:
As I look back at the first Mexican chocolate from Oaxaca I ever had, I realize it was probably a washed cocoa not unlike this one.  Why is that significant?  The stunningly alive flavor is what inspired me to start Chocolate Alchemy over 20 years ago.
Why is it washed and unfermented?  The grower says it best.
" Due to the rainy weather and cold climate, cocoa fermentation is a near impossible task.  However, farmers “wash” cacao according to the Mexican tradition. And as washed cacao the bean shines in drinking chocolate with its strong and herbal flavor notes. "
There are a few things to unpack here.  First and foremost, this cocoa is not fermented and is particularly unsuited for classic eating chocolate.  I'm not going to bother with my classic spider chart as that is meant for eating chocolate.  
This is an absolutely first for me as to date I’ve never offered an unfermented cocoa that was not used to make Ruby Chocolate and that I actually liked.  
The aroma is low toned chocolate (no surprise not being fermented).  The flavor, even the 100%, has a unique umami and slightly bitter nut flavor that is not altogether unpleasant and somehow has me coming back to it.  At 70%, the flavor is distinctly bitter chocolate and pithy astringency that lingers.  But remember, that is the chocolate bar and that is not where this bean shines.This unfermented and raw cocoa (after being roasted) is absolutely great for drinking chocolate.  Not Brewing cocoa or sipping chocolate—which is little more than melting chocolate in a cup.  I mean mixing it with water or milk and as much sugar as you would like. Once diluted, the astringency drops away to something much more balanced and even kind of addictive.  As for the taste, the chocolate is a little understated but certainly there and rather elegant. The mouthfeel is wonderfully thick and full and that unripe pepper flavor I mentioned integrates in a lovely fashion, with back notes of bitter nut and nuanced chocolate.
Ceremonial Uses The other thing that makes this coco stand out is has an exceptionally high natural Flavonol Content.  Here's where we get technical (and exciting): this cacao contains 12,260 mg/100g of DP1-7 flavonols – that's 4-5 times higher than many fermented cacao! The washing process, rather than traditional fermentation, preserves these compounds, making this bean particularly special, especially that it also makes a great drinking chocolate.
But it isn't just the lack of fermentation that is responsible for these high levels.  It is the beans themselves.  Other unfermented beans, like the ones we are offering for Ruby Chocolate are not even 1/2 this level.  These are truly remarkable beans and I feel blessed the coop noticed and set them aside as a special offering. 
They suggested I offer these beans as Ceremonial Cacao.  I'll admit that is a bit outside my wheelhouse but I can't see why they would not be absolutely perfect for any ceremonial use you might use them for.  The washing process is very traditional and local, they have been treated carefully and with respect and to top it if, they make an incredible drink (see below) and they have flavonol levels I've never seen beaten.  I'm not sure what else could be asked of them.
The roasted beans and nibs we are offering are roasted as gentle as possible to preserve as much of the flavonol content as possible. 
How to Use It: For drinking chocolate (where this bean truly shines): * Start with a 50-60% chocolate preparation - Use 1-2 oz per cup of liquid
- Steam it with an espresso machine if you have one (my personal favorite version below)
- Or simply heat it on the stovetop, or whisk it with hot milk/water I love making it into 100% chocolate and melting it into your coffee.  I pull a shot of espresso directly onto a 1oz square of 100% and a few cubes of ice and steam the whole thing into a rich and frothy delight.  The lack of sugar allows it to incorporate better.  I'm not 100% sure why but I tried it with the 60% I suggest above and preferred the 100% chocolate mocha more.

Lavados - San Felipe de León – Dionisia's Mountain Farm:
Why Washed? The grower says it best: "Due to the rainy weather and cold climate, cocoa fermentation is a near impossible task. However, farmers wash cacao according to the Mexican tradition. And as washed cacao the bean shines in drinking chocolate with its strong and herbal flavor notes." The People Behind the Bean In the Sierra Norte de Oaxaca, nestled among forest paths and mountain streams, lies the small village of San Felipe de León — part of the municipality of San Juan Bautista Valle Nacional. Home to around 300 people of the Chinanteco indigenous community, the village shares a mother tongue of Chinanteco, one of Mexico's endangered native languages. Most households rely on agriculture for their livelihood, growing corn, squash, beans, citrus, and green beans for home consumption while raising chickens and turkeys. For decades the community's primary cash crop was coffee, but declining prices driven by overproduction across Mexico have pushed many families to transition to Theobroma Cacao and Theobroma Bicolor (pataxte). At the heart of this transition is Dionisia — the farm's owner and the community's key organizer, coordinating cacao and pataxte farmers collectively to fulfill orders. Her farm sits atop a small mountain, more than an hour on foot from her house, uphill through the forest. The land is fertile and well-watered, with creeks running throughout. Cacao in Oaxaca Although Oaxaca is famous for its moles and drinking chocolate, commercial cacao production there is so modest it barely registers in national statistics. Only around 100 tons are thought to be harvested across the entire state each year, almost entirely from small backyard gardens — cultivos de traspatio . Production is too dispersed for centralized fermentation to be practical, which is why all Oaxacan cacao is available only as cacao lavado — washed and unfermented — in small quantities. Post-Harvest Details Process: Washed / unfermented ( cacao lavado ) — traditional Mexican method Bean Types: Theobroma Cacao and Theobroma Bicolor (pataxte) Best For: Drinking chocolate — not recommended for traditional eating chocolate

Roasting Notes:
Here's the interesting thing about unfermented cocoa – it's surprisingly forgiving in the roasting process. Don't overthink it: aim for an EOR temperature of 255-265°F.  It is really no more complicated than that.
For Behmor users:- 2 lb batch: P1 for 18 minutes- 1 kg batch: P1 for 20 minutes- 2.5 lb batch: P1 for 22 minutes