I’m doing a blend of Kona from a local store and whole food Kenya. It’s a 70/30 of Kenya to Kona and taste great. The Kona alone I got taste and looks like really dark soil after a brew, so I picked a lite roast to see how it would go and I’m happy.
I haven’t had too many Kenya coffees, but if you have a whole foods nearby this one tastes good to me.
I work in a café, so I usually drink what we have for espresso which is a medium-dark roast from Barista in Montréal
At home, I currently have a bag of medium roast blend from a local roaster, nothing fancy. I’ve been on a French press kick recently, and it does the job.