Dark roasted coffee

Dark roast coffee is a type of coffee characterized by having undergone a prolonged roasting process, which gives it an intense, deep, and slightly bitter flavor, with notes that are sometimes smoky or of dark chocolate. This roast accentuates the bean's intensity and reduces its acidity, making it an ideal choice for those who prefer a robust, full-bodied cup of coffee.

Coffee originates from the tropical regions of Africa, specifically Ethiopia, where it was first discovered, although today it is primarily cultivated in countries across Latin America, Africa, and Asia. The dark roast process has become popular in different coffee cultures worldwide and is highly valued in countries such as Colombia, Mexico, Brazil, and several Central American nations.

Properties: Dark roast coffee maintains the stimulating properties of caffeine, in addition to containing antioxidants that can benefit cardiovascular health and metabolism. However, due to the intense roasting process, some of the bean's original characteristics, such as acidity and certain fruity aromas, are less evident.

Regarding its synonyms in Spanish in Hispanic America, it may be found under names such as café oscuro, café fuerte, or simply café tostado fuerte. In some regions, it is also known as tostado intenso or café negro, always referring to the advanced level of roasting that gives it its characteristic profile.