Overall, this is a nicely balanced medium-dark roast. I tried it three different ways. First as Turkish coffee with a Cezve using traditional ratio, grind and preparation: the resulting cup was smooth & clean with strong chocolate notes, no bitterness. The second was in an AeroPress (1:17, 90°C, medium-fine grind): the resulting cup was clean, bright and nutty. In both cases, the flavors opened up when I let the cup cool a bit.
Finally, I tried a Melitta cone pour-over (1:17, 90°C, medium grind): the resulting cup was clean & bright, with significant chocolate notes and a bit of citrus in the finish.
Based on my experiences, you should let this roast rest 2-4 weeks after roasting to let it “settle down”, but it’s worth the wait.

Excellent roast - bold, but not too much for an afternoon cup. And, if I knew how to make chocolate covered coffee beans, these are the beans I would use - delicious.!