All of them, lower and slower than any profile you see here of a hard,high grown bean . Very generalized I know, but you'll have to fine tune most of by your results in the cup. You'll find nuttiness and complex bitters (hopefully pleasing ) in most results.

day wrote:
By low do you mean light roast or low temperature?

Low charge temp. You don't want Brazilian coffee heated too quickly and picking up any harsh flavors. For the pulped natural additions, most, but not all roasters would suggest going a bit lower heat, longer drying phase because the higher residual sugar content as apposed to a washed, would tend to need such an approach. Short, fast and hot Brazilian coffees can taste a bit off. They require a more delicate hand. But as with anything, YRMV. Since Brazilian coffee has come such a long way in the past few years and Daterra probably has more money and technology invested into coffee cherry processing than anyone else in the world, it's hard to make generalized or negative judgements on what you'll end up with. And as far as a charge temp, it's extremely relative to your roaster, and a whole host of factors. If you've roasted a lot of coffee in the past, start with a batch about 50°F lower than a typical high grown washed central and see where that takes you.

As far as pour over, it's hard to nail down a specific. If one of the options you have manage to maintain any crispness, (acidity) and sweetness at the level of development you choose, then it would likely brew up well.