Considered the connoisseur’s choice. Medium roast coffee tends to highlight the inherent qualities of the bean with very little enhancement imparted by the roast. Coffee roasted to this degree spends less time in the roaster and is “dropped” or finished at a lower temperature. Roasted to this degree, the acidity is maintained and beautifully presented, as are the unique flavours of the given coffee imparted by where it was grown and how it has been processed. The coffees we choose to express with this degree of roast are invariably thoroughbred selections from Africa and South and Central America.