I am in possession of two coffees that are good, and I didn't roast them. That may sound egotistical or exaggerative, but once you get used to drinking great coffee, the other stuff tastes terrible. And it's REALLY hard to make good coffee. The last good coffee I had was Barefoot's infamous "farm direct" Ethiopia Adado Moje.

Two of my customers this week brought me coffee from Portland and Chicago. Stumptown and Intelligentsia. Rwanda Musasa and Tres Santos (Colombia).
The Rwandan from Stumptown has a nice, sweet, floral aroma and a clean but earthy, black tea-like taste. Complex. To me, it tastes like a coffee that I would think is dry-processed, but it is washed. Maybe if you took a Yirgacheffe and planted it in Sumatra. It's good. My first Rwandan.
The Tres Santos from Intelli is different. It's really clean on my palate. Very smooth. The dry fragrance is a mild fruitiness or maybe vanilla, but the wet aroma has a lot of something spicy like allspice or what they tell me is tamarind (something in worcestershire sauce). There isn't much fruit in the taste, but it's pleasantly round with a bit of nutmeg or some other apple pie-type spice.
Anyway, kudos to the guys who produced these coffees, from farm to mill to selecting the coffees to roasting. They're even fresh!
How exciting.

Ok. I'm going for a run.