I used to prefer dark roasts but now I almost exclusively buy light. Much more complexity of flavor, and you can taste the individual notes better. I like beans that have notes of cherry, toffee, and caramel.

Depends on the mood and the day. One of the things I enjoy most with coffee is the wide variety of flavours you can experience from your daily cup. Lately I've been really into fermented coffee.

Vanilla all day every day. Also hazelnut if I'm in the mood.

Blueberry, fruit loops, funky (Edit: i.e. most Ethiopian naturals 👌)

Bergamot and blueberries

Fruity. I like my coffee acidic more than anything else. Occasionally I'll be in the mood for chocolatey, but that's very occasional. Generally the more bitter it is the less I go for it, which is why I started salting my coffee in the first place

I'm partial to the creamy sweetness that shows through on honey process coffees. Years ago I used to love Blackcurrant notes, enough that I'd be frequently importing green beans from Yirgacheffee, Kenya to the US to have processed by a local roaster to my spec. I don't have that kind of disposable income anymore 😅.

My perfect cup of coffee nowadays should have a full bodied earthiness, and notes of dried fruit and chocolate. For these reasons I usually reach for Guatemalan coffee lately.

Sometimes I like the more fruity acidic notes, but mostly I gravitate to any roast that mentions chocolate.

Haven't tried the beans but love some peach, nut butter, and blackberry jam notes (not all at once mind you) in my coffee.

I find it depends on my mood and the method of brewing. I enjoy fruity and berry flavors, and chocolate and nutty flavors, and really kind of anything that isn't too funky or burnt. I seem to be a little strange and fortunate in that I love light, medium, and dark roasts. I always have multiple bags going and switch between them depending on what I feel like in the moment.

Chocolate, nutty and some fruits. Anything floral or herbal is a no-go for me. I have been liking some funky coffees lately. I have also gravitated away from dark roasts to medium and light.

i got a real light roast as a present a few years ago that had really strong notes of peach and cardamom. it was amazing.

Depends on the mood. Sometimes I'm down for something with chocolate, caramel, honey or toffee notes. Often I tend to gravitate towards fruity acidity and raspberry or cherry notes.

Jasmine and blueberry - Ethiopian of course.

Bannana, apricot, walnuts, and peanuts as well.