Medium roast
The balance. The fruit stays, with a caramel body underneath. It works with almost any machine.
For a medium roast we leave the bean in the drum longer after first crack than we do for a light roast. The sugars caramelise, but the character of the origin is still clearly recognisable.
What you taste: caramel, cane sugar, milk chocolate, ripe fruit. A fuller body than the light roast, and a rounder acidity.
What it is good for: more or less everything. This is the coffee you can make as filter and as espresso without spending an hour adjusting the grind. At the market stand in Vác, the medium El Tucán and Cartagena sell best — that is not a coincidence.
Who we recommend it to: if you are just getting to know specialty coffee, start here. From this point you can go in either direction, and you will be able to say which way you want to go.
Worth trying: the light and the dark version of the same lot side by side. The medium is pleasant on its own; next to the other two, you understand what roasting actually does.
Taste it
