The new coffee from El Salvador turned out very nice across the whole roast spectrum with some interesting shifts in flavor profile as it progresses from light to dark roasts. The medium to dark roast transition is particularly distinct and at a higher temperature than many coffees make that switch. This, of course, makes it harder to decide which I want to try replicating for production, but I can at least confidently recommend it for home roasters as it'll be hard to screw up too badly.