Originally Posted by WhyFi

Geez, fer someone that recently made a declaration about the only way to brew, you're sure not up to date on your beans and processing, are ya?

There are different varieties of beans grown in different regions, under different conditions (altitude being a big factor) and that undergo different manners of processing to emphasize desired characteristics: in addition to the common washed, dry/natural, and wet-hulled methods, "honey" processing is becoming more popular and there are folks experimenting with stuff like anaerobic fermentation.

FWIW, lately I've been in to medium roasts (but would have been considered a light roast, 'specially for espresso, a short time ago) of dry processed beans from moderate altitudes that are smooth, sweet and notably berry-forward.