Tasting production test roasts of the new coffee from El Salvador. The initial test set covered a very broad range from very light to very dark and the coffee performed decently across the whole range, so I think home roasters can pretty much do whatever they want with this and are likely to not go too far wrong. They should just do whatever generally aligns with their preferences.

In production test batches, the light roast I'd selected is mild and sweet, but it dries the mouth out, especially as the coffee cools. This is a bit lighter than I typically go for even a cupping roast. The main problem is that distinguishing flavor characteristics are understated enough that I don't think the roast is worth what I'd need to charge for it, so I won't be putting the light roast on the shelf. Slighly tart, a bit of melon, pleasant aroma.

The medium roast doesn't have the issue of drying the mouth out, smoother, a little more intensity on the fruit notes and overall perceived sweetness. Expression of distinct flavor notes is still mild, but overall intensity of the coffee is good. This is something that I can sell.