i saw a really good malcolm gladwell talk on spaghetti sauce and the taste of americans, and at one point he goes "if we asked you what kind of coffee you like, all of you would say 'dark, rich, flavorful roast.' but that's not true. 75% of you like milky weak coffee." i try to keep that in mind concerning the general public and coffee.
of course, "darker = more flavorful" is really a false paradigm, as most people on this board would attest. dark roasting coffee eliminates flavor. if you mean brewed stronger than 60g per 1l, then i suppose that depends. if you just mean taste-wise i guess that's subjective. but in general something like a sumatra mandheling is gonna be "stronger" than a CR tres rios.
regardless, intelligentsia should be able to hopefully give her a new experience concerning coffee. and thanks for liking the pic, i went to a party dressed as a 70's PE teacher and those were the glasses and the stache.
I was refering to subjective in the context of our personal taste preferences in coffee. The young lady that was inquiring about the Jamaican beans, and I can't speak for her, may in fact be keying into one specific value that she doesn't find in any other coffee. I've never tasted Blue Mountain coffees, so I certainly don't have a clue, other than the notes I've read from others.
As for darker roasts, there's no question. You'd have known my roasting preferences if you'd seen me yesterday, as I threw away a test batch of some very good beans that went way too far into second crack. I set up the roast, walked away to take an emergency call, forgot..... and when I came back, the damage had been done! For my own blends, I usually stopping just after first crack begins. I get my Brasilian beans direct from our family friends in the South of the state of Minas. These are excellent coffees, and work well as SO's, but certainly as a great base for blending. I just hate it when I waste "precious cargo", so to speak. For those beans that I do run longer, I've found they flavor-peak sooner, and have shorter after-roast life. My lighter roasts are just the opposite. I've enjoyed three different noticable flavors from the same roast, brewing 1, 2 and even 3 weeks from the roast date.
So.... outside of that, here's hopeing there'll be some other suggestions for that "Jamaican" experience?