This is a new origin for me...sort of.  It is basically Rio Caribe under a new name.   It is grown near where its name comes – the town of Caribe in Paria.   It is a regional designation for a diverse crop is technically a cross between Ocumare 61 and  IMC 67.  You will note some of the tasting notes are a bit like Ocumare for good reason.

As usual the 'break' of the nib you will see it is very light. The lighter that break, the GENERAL trend there is to more Criollo. Forastero is rather dark, often purple or deep brown. A good solid, middle of the road Trinatario (think Dominican Republic or Panama) are a mid to dark brown. A cocoa bean with heavier Criollo in its breeding will be a lighter brown, and real Criollo (especially Porcelano) can be down right pale brown with the finished chocolate looking almost like milk chocolate.

The oven roasting profile I have given for Ocumare (go figure) works well here.  Regardless, don't be fearful of over roasting.  Roasting strong and well....just not over if you catch my meaning.

Pre-heat your oven to 350 F. Put a pound of beans into a heavy corning ware type container, about an inch deep. Put them in for 10 minutes, stirring at 5 minutes (and every 5 minutes after this). At 10 minutes, reduce the heat to 300 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 light roasted bean. Compare the two sets and see what you think and adjust your roasting from there.