Medium-light roast describes a position between light and medium in a roaster's own range. CoffeeBox presents it as a way to retain fruit and floral impressions while developing a rounder, sweeter-seeming profile. That is a sensory direction, not a guarantee that every bag labelled medium-light will be less acidic or more approachable than every light roast from another producer.
The source highlights Colombian, Costa Rican, Panamanian and Ethiopian examples. Those origins contain many different lots, so the more useful comparison includes the process, variety and actual tasting description. Roast names such as City are also used inconsistently. A specific number of minutes after first crack, or a temperature read from one machine, cannot settle the roast classification of every coffee on different equipment.
When exploring this range, compare two clearly identified coffees with a consistent preparation and record what changes in aroma, acidity, sweetness and texture. A medium-light coffee can be used for filter or espresso when the recipe is suited to it. Do not treat surface shine as proof of flavour balance or the label as a promise of a particular milk-drink result. Your brewing record should describe the coffee and recipe together.
The conversation
A good question can make a better brew.