It is a roast that still maintains a considerable level of caffeine but greater sweetness.

With increased exposure to heat, the sugars in the coffee begin to caramelize.

Nuances of nuts, caramel and even chocolate are achieved.

Color 50 to 55.

With this type of roasting, the perceived texture in the mouth increases without the roasting notes becoming evident.

Indicated for filter or espresso coffees.

The intensity of the acidity is reduced as well as the complexity of the aromas.