[bathMarm0t]

Well said. Your roast should complement your bean. Single origin ethiopian yirgacheffe/harar? Don't you dare roast that bean past light brown. The whole point of selecting where your coffee comes from is lost if you do something in the process to mask it's origin individuality (heavy roast / adding sugar etc). Some beans complement dark roasts well (I'm thinking like sumatras or heavy "dirt" flavored coffee), where dark, burnt earth tobacco flavors are awesome and complement very well, but most beans that you would care to spend the extra bucks won't.