El Salvador coffee, roasted in Australia

109 beans from 75 Australian roasters. The most common roasts are medium, medium light and light. The roasters describe these beans most often as caramel & sweet, chocolate, stone fruit and nutty.

El Salvador kept its old Bourbon trees when other countries replanted, and that shows in the cup: creamy, sweet, and gentle rather than sharp. Pacamara, a local cross with very large beans, is the other thing to look for. Apaneca-Ilamatepec and Santa Ana are the growing regions.