PROVIDED ARE ROASTED COFFEE BEANS WHICH ARE USEFUL AS A STARTING MATERIAL OF COFFEE DRINKS HAVING A BODY FEELING AND A RICH FLAVOR WITH LITTLE UNPLEASANT TASTE. THE ROASTED COFFEE BEANS HAVE AN L VALUE OF 10-20, A CONTENT RATIO [(B)/(A)] OF HYDROXYHYDROQUINONE (B) TO HYDROQUINONE (A) EQUAL TO OR LESS THAN 3.5, AND A CONTENT OF CHLOROGENIC ACIDS (C) OF 0.3-1.5 G PER 100 G OF THE ROASTED COFFEE BEANS.