Dark Roasts Reconsidered
Deep Cello's founders engaged in a lot of debate about whether to offer a dark roast. To modern coffee lovers, it seems that dark roasts are seen in a negative light. In a dark roast - in our definition a roast done at 425-435? - changes the coffee a lot. These temperatures burn many of the flavor components in the coffee bean and leave a carbon edge. The fact that we kept coming back to is this: in many coffee countries, in the middle east, in Africa, and in southern Europe, dark roasts, like in southern italy, are well respected.
Source: http://www.roaste.com/CoffeeBlogs/DeepCelloCoffeeRoasters/Dark-Roasts-Reconsidered