Flavor Notes:
This is a new origin.  I tried to bring this in last year but I acted too slow.  This time I was able to talk them out of two bags. 
The aroma is a fun and unique combination of dried apricot and fresh mowed grass.  The acidity is pronounced making for a really bright and lively chocolate.  Likewise the bitterness and astringency are there in full measure.  This is probably not going to be a good candidate for really dark chocolates.  It is probably for those that love tight and tangy 3rd wave coffee and in your face PNW IPAs.   The grass in the nose is alfalfa in the taste.  I know that sounds odd but damn I've wished I could eat freshly cut alfalfa after putting up hay.  The astrigincy is refreshing grapefruit with a hint of the rind.  Just like the nose again, the fruit in there is tangy apricot.  All of this is wrapped in a pretty restrained chocolate level.  This is pretty common or at least not uncommon in lighter criollo stock as these are.  The overall impression is one of restrained understatement.  This is an outlier that is either going to have you loving it or passing it by.  If you love interesting flavors with different flavors revealing themselves at different levels of sweetness, then this is the droid you are looking for.  The spider chart shows that lopsided this quite well.

Peru Tsiriari:
About Tsiriari This cacao comes from the mid-southern jungle of Peru's Junín department, grown at elevations between 600 and 900 meters in the VRAE region — the valley of the Apurímac, Ene, and Mantaro rivers. This region has historically been associated with coca leaf production, and for over 15 years the Peruvian government alongside international partners have been actively supporting farmers to transition to alternative crops like cacao and coffee — providing infrastructure, training, and market access in the process. The beans are sourced from the Warmi Tsinani Women Entrepreneurs Association, a small but remarkable cooperative founded in 2010 and comprised entirely of women. With 14 active members farming a total of 25 hectares of cacao, the association produces an average of approximately 18 metric tonnes of fine-flavored beans per year. Alongside cacao, they also cultivate coffee, corn, ginger, tapioca, and banana — a deliberate approach to biodiversity that strengthens both their land and their livelihoods. Post-Harvest Details Fermentation: 6–7 days in Tornillo hardwood boxes (Tornillo means "screw" in Spanish — a local Peruvian wood variety); daily bean rotation beginning on day 3 Drying: 6–8 days; begins in direct sun, finishes in shade; on tarps and mesh drying shelves Bean Type: Local native, criollo, and trinitario varieties Elevation: 600–900 meters Annual Rainfall: ~1,400mm Harvest Season: March – August

Roasting Notes:
Roasting something that is pretty light seems to always give people trouble.  The thought (except it is wrong) is that light tasting beans should be roasted lightly.  In short, I couldn't disagree more.  It is light because that is all it has to give, not because it needs light treatment.  If you roast a bean like this too lightly or gently, you are apt to simply not develop the flavor that is there.  And the same goes for floral notes.  Don't be concerned about the floral notes going away in the roast.  Floral notes don't act that way.  So what should you do?  Well, you should roast it as aggressively as you can, with this one caveat.  Don't damage the bean.  Roast it with a sure, strong hand, but keep an nose out for sharp aromas (initial acidity of vinegar aside) and only dial back the power if you note those sharp aromas.  So, yes, you should treat this a little more gentle but that is not the same as roasting it gently.  Get the difference?  That all said, it does tend to like a moderately low end of roast temperature, in the upper 240s or lower 250s.  The main thing to keep in mind is the lower you go, the longer you need to go to rid the bean of raw astringency.
Drum Roasting The roast profile for my evaluation was 16:30/18:50/22:50 @ 252 F.  No need to keep this too delicate.  Notice the development time is closer to 2 minutes than 3.  You need that for the little chocolate there is there. After that you are going to want to slow it way down.  Fear not, the bean will tell you by smelling sharp.  The EOR is where it is for the same reason.  Going much higher and you are just going to accentuate the high notes which are already high.  If you want to really lean into the bright and vibrant flavors try X/3.0/6.0 @ 242 F instead of going high. Behmor 2000AB If you are using a Behmor, P1 to start with 2 lb will be just fine.  Be ready though to turn the power down as you start to note sharp aromas, probably pretty early on, say 12-14 minutes.   When it turns sharper near the end of the count down, you are done.  If it isn't there yet, add a bit more time (the C button for Continue, will reset your timer to 3:10) waiting for the turn of aroma. Oven Roasting This method is moderately predictable, repeatable and although not as dynamic and controllable as a drum roaster, does a good enough job. You will need an IR thermometer and should roast 2 lb of beans. If you roast less, reduce your preheat to 325 F.  Don't roast more.
Preheat your oven to 350 F.  Place your cocoa beans in a single layer on a baking sheet and into the oven. Stir the beans at 5 minutes and check the temperature.  Continue roasting until the surface temperature reads 205-215 F (it may well vary across the beans).  At that point, turn your oven down 10-15 F above your target EOR, in this case 250 + ~15 = 270 and continue to roast, stirring every 5 minutes until approximately 250 F.  Again, there will be variation but the beauty of this method is having turned the oven down it is difficult to over roast.  If you do find your roast is progressing too fast, adjust accordingly, starting at 325 F and/or changing your target to 250 F.  Overall you may well roast 30-40 minutes.  The important part here is to get good momentum going in a hot oven and then basically coasting to finish.