Lighter-bodied, higher acidity, no obvious roast flavor. This level of roast is ideal for tasting the full origin character of the coffee.

Sugars have been further caramelized, and acidity has been muted. This results in coffee with higher body, but some roast flavor imposed.

Bittersweet flavors are prominent, aromas and flavors of roast become clearly evident. Little, if any, origin character remains.