I’ll defer to you. My experience is limited to homes in ex-Yugoslavia and a couple of Turkish friends, where it’s been largely low quality coffee boiled on an electric hob. The western attitude in specialty coffee is a bit snobbish toward Turkish style coffee, and the cliche is definitely dark/“burnt” roasts, but it’s curious you mention lighter roasts being popular in some areas. I’d love to try some meticulously produced Turkish coffee some day. I don’t have the right vessels etc at home to try with local coffee, and maybe the trend toward super light roasts in Anglo specialty coffee culture wouldn’t suit that well.