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Short and sweet answer: just about any, regardless of roast level, in the hands of an experienced barista.
Because they would know how to extract a strong cup out of it, by using the correct brew temperature and brew ratio.
As per Speciality Coffee of America guidelines, the palatable range of proper extraction in coffee is 1.1-1.5% coffee, and the rest water. Even a 0.1% variation causes huge taste differences.
Read more on this oft-contested topic here: Strong Coffee – What Is It? - Extracted Magazine