This is a  mixture of Criollo and Trinatario and has a medium break. This has a bit more body to it (compared to Ocumare), is very soft on the pallet, but also a deeper chocolate flavor.

I've roasted this a few times, and so far, I have yet to have an out come that I did not like.  I've taken it very light and the nuttiness is more evident.  A medium roast (zen roast anyone?) gives a balanced, delicious chocolate, and roasted heavy, the chocolate is there without the often negative bitterness and astringency.

Here is an oven roasting profile that works well.  You can also roast 2-2.5 lbs on P2 for 15-16 minutes on the Behmor, or if you have your own drum roaster, I like an ambient temperature of 300-310 F for about 12 minutes, followed by 280 F for an addition 5-6 minutes.

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 15 minutes, stirring at 5 minutes (and every 5 minutes after this). At 10 minutes, reduce the heat to 325 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.

Finally, this recipe really high lighted the complex nature of this bean.

2 lbs Sur del Lago cocoa

6 oz sugar

2 oz Cocoa butter

I won't go through the ins and outs of the actual making.. It's on the site.  I like just a touch of cocoa butter here (and in most of my chocolate) to help bring out the flavors, and I've kept the sugar level rather low.  I found this small two pound batch was finished with about 14 hours of refining.