El café de especialidad frente al café de tueste oscuro: implicaciones bioéticas, químicas y de salud pública en el consumo humano

Specialty Coffee vs. Dark Roast Coffee: Bioethical, Chemical, and Public Health Implications on Human Consumption

Abstract

Coffee is one of the most widely consumed beverages worldwide and represents an economic and cultural pillar in producing countries such as Mexico. However, the growing demand for specialty coffee has led to more rigorous cultivation and roasting practices that influence not only sensory quality but also chemical composition, potential toxicity, and ethical implications. This narrative review integrates evidence from PubMed, Scopus, and SciELO regarding chemical transformations during roasting—particularly in chlorogenic acids, caffeine, antioxidants, acrylamide, and polycyclic aromatic hydrocarbons (PAHs)—and their impact on nutritional value and safety. Moderate roasting tends to preserve bioactive compounds, whereas dark roasts may increase thermal contaminants such as acrylamide and PAHs. Epidemiological evidence suggests that moderate coffee consumption is associated with reduced mortality and lower risk of cardiovascular, metabolic, and neurodegenerative diseases. Nevertheless, excessive intake or poorly controlled roasting may compromise these benefits. From a bioethical perspective, coffee production and consumption involve the principles of beneficence, non-maleficence, autonomy, and justice. Transparency, sustainability, and fair trade are ethical imperatives throughout the production chain. In Mexico, promoting ethically and environmentally sustainable coffee could enhance public health and social equity. That is why the objective of this article is to offer an integrated vision that contributes to scientific debate and the design of fairer and more conscientious policies and practices.