I haven't looked at them all but most of the large brand coffee is robusta, it's actually pretty rare to find 100% arabica like Oro. A quality robusta can be okay, especially for a latte or something (although I rarely ever drink that, only cold brew latte over ice in the summer). But they can get kind of samey and bland, even when they're not suffering from being overly bitter or having unpleasant undertones.

What's your current specialty coffee? Hatch looks like a great place, I guess I'll keep it in mind if I'm ever in Ontario. I'll probably make my next order from a Swedish micro roaster called Tadah. They have a great rotating selection so you can usually pick up something oddball there, like aged Mandheling, funky fermented coffees or Indian monsoon coffee. They even sell pure Jamaican Blue Mountain from time to time.