Seriously, for years I had difficulty finding a roaster that wouldn't over roast the beans. So many shops think they have to burn them to get flavor from them. Fact is that tastes vary. Some like a stronger cuppa than others. And beans can be roasted light, medium, or dark, each giving a different experience.
My solution was to start roasting at home instead of buying already roasted. First I had to find a supply of green (unroasted) beans. I found a roaster that supplied lots of shops and therefore had good turnover and fresh supplies. Green coffee beans usually cost a little less per pound, but you lose a little weight when they are roasted so the net result cost is about the same unless you buy in larger quantity. Green beans also don't go stale for 6 to 12 months so that can be an advantage, too.
The easiest method is to buy a hot air popcorn popper machine. They are perfect to roast coffee beans and you can choose how dark you want to roast them, You roast only a 2-3 oz (~100gm) at a time and after roasting leave the beans to rest in a container with a loose fitting top for 24 hours. It's very easy. After that you grind them just before you make the coffee. The beans are best for about a week after roasting, then the flavors in the coffee you make diminish. So its best to use it when fresh. Grinding just before making the cup also insures that the cuppa is at the height of coffee flavor. Sumatra roasted this way is amazing. A few little things like this are what makes coffee in some cafes taste better than made at home.
Yum, gotta go make a cup.

i picked up some sumatra this afternoon thanks to exchange you and K had yesterday. i'll try it out this evening.

awesome site. I love the romantic reference. Objectivists are romantics at heart-can't help it!

Nothing better than a good cup of Java. The Puerto Ricans make some fine gourmet coffees.
Gevalia is also pretty darn good.