Typically we don't like to generalize or simplify, but we will share with you a little tip that the ladies back in the farm say as they roast coffee on the clay pan on the wood fire. "Raw sugar is always sweeter then caramel and dark chocolate is always heavier and longer lasting then milk chocolate" With coffee these two analogies are generally true. As we roast from light to dark, what we might give up in sweetness we might gain in body.
Darker roasts tend to have heavier bodies, longer aftertastes, and chocolately and smoky notes. Among coffee drinkers who enjoy their coffee with cream, the Continental roast is one of their favourites.