I'm starting to back away from the dark roasts, I'm finding that if I roast to a dark roast, everything tastes the same and I lose the real bean characteristics.
My favorite bean right now is probably the Ethiopian Dry Process Korate Sidamo, although I'm also really enjoying this year's Idido Misty Valley crop. I like the IMV at just shy of a FC, more a C++ roast. It's still got the IMV/Yirg brightness at that roast without losing it to the burnt roastiness of a dark roast and without letting the bright citrus of a lighter roast completely overwhelm it either. The Sidamo is tremendous at a FC, with tons of stonefruit/apricot notes. It is completely lifeless if you roast it too dark.
My "house blend" right now is the DP Korate Sidamo roasted to full city, blended 50/50 with Brazilian Morenhina Formosa at a FC+ roast which brings out overwhelming chocolate in this bean. I have gone through about 10 lbs of the DP korate so far and have about 10 left. Probably the best bean I've had since I started roasting this year was the Costa Rica Finca Tono Miel, which I also blended half and half with the Formosa. That bean was incredible. I got it in a sampler, and by the time I roasted the 1 lb I had and realized how incredible it was, it was too late to order more because they were out.
-- Gary F.