What are you roasting it with?
Im just enjoying the last of my Brazil Bourbon Bold from a few beanbays ago, which I imagine is pretty similar to this one.
I took it to slowly to 100 degrees by about 3:30, then ramped up to FC by about 12:30-13:00, then eased off so SC just started at about 18:00, at which point I pulled it RIGHT on SC.
This was the first bean I roasted with and while most of it was pretty so so, now that Ive nailed it, its a really nice bean, particularly as an espresso or double in a latte. Very sweet and chocolaty.