Torrefacto roasting is a process that became common during the Spanish Civil War. Many everyday goods were in scarce supply and preserving valuable resources became a driving force. This roasting process helps to both lengthen the shelf life of coffee beans and intensify their flavor, allowing for a greater volume of coffee from fewer beans. Sugar, which is added during the final stages of the roasting process, creates an oily coating on the beans. This coating helps slow down oxidation, keeping the beans fresh longer. It also gives the coffee a rich, bitter taste that will take some getting used to. Even though these preservation tactics are no longer needed, many people have become accustomed to this intense flavor and it is still the norm in most areas. Today, not all coffee shops in Spain still use this process. But you are sure to sample many cups made with this roast throughout your travels.