I'm no connoisseur but I do enjoy a dark blend that isn't to bitter. I've perfected this match up at a local farmers market where they allow you to mix the beans. Every coffee roaster is different but with him I blend a Sumatran roast(on the dark side of medium dark) that has some secret squirrel spices mixed in with a much lighter Caribbean roast that takes some of the bitterness away leaving a strong but smooth coffee drink.
All fair trade beans as well.
Curious, Has anyone ever smelled the aroma that comes from large scale bean roasting. It is not at all pleasant like the smell of the final product. All I can say is that it reminds me of when I used to work at a hospital on the days they used to superheat the giant boiler plant and burners were rigged to dispose of....well.... leftovers.... of a hospital type nature.