The source lists several Salvadoran coffee regions, including Apaneca-Ilamatepec, Alotepec-Metapán and Tecapa-Chinameca. It also highlights Bourbon, Pacas and Pacamara. These names offer more useful entry points than its broad judgments about the quality of the entire country's production.
Cultivar relationships deserve accurate wording. Pacas is a natural mutation of Bourbon; Pacamara is a cross of Pacas and Maragogipe. These are plant identities, not guarantees of a particular flavor. The source's honey, citrus and chocolate descriptions should likewise be read as possibilities associated with particular coffees, rather than promises for every Salvadoran lot.
Look for a producer, cultivar and processing method together. An altitude-based grade supplies additional context but cannot replace a tasting or explain all differences between farms. If choosing coffee for a blend or for drinking alone, assess the actual roast and intended profile. This avoids confusing a gentle cup with a lack of quality, while leaving room for brighter or more complex lots that a single national description would miss.
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A good question can make a better brew.