The competition coffee is very obviously a high quality coffee with a lot of potential for different flavor expressions, but I think a different roast profile would give me better results.
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On the light roast, something around cup 3 has a wonderful aroma, but the citric qualities lack flavor intensity. Cup 6 is nice as a medium roast with a medium body, smooth mouthfeel, and a mild honeydew melon flavor. At cup 8, smoky aromatics add complexity to the cup without fully masking the underlying sweetness. It's a nice presentation of something on the lighter side of a dark roast.
In a situation like this, I like to go back to the lab roaster, try a different approach to roasting the coffee, and pull more cups in a narrower range. In this case, starting at a temperature slightly cooler than when I pulled cup 3 and ending at a temperature slightly hotter than I pulled cup 8.