A new study done at The University of B C in Vancouver Canada has found that roasting coffee beans to a dark brown color produces more antioxidants. These vital antioxidants may also have anti aging properties. The browning process also known as the Maillard Reaction is key to getting the antioxidants so why not order a dark roast in your next order and drink to your health! Expect to see the research to be published in the Journal Food Research International Sources:

1. http://www.ctv.ca/CTVNews/Health/20110202/coffee-roast-110202/
2. http://www.dnaindia.com/scitech/report_coffee-beans-roasted-till-dark-brown-produces-valued-antioxidants_1502646