As I state on my site, I love Kenyan. I also really like New Guinea coffees. If you are feeling adventerous, try an aged Sumatran. This is not for everybody though.
Being a Coffee Roaster, I find characteristics that I like in just about every Arabica bean. It really depends on my mood at the time on what is my favorite. I like Kenya AA but mostly after dinner. Its strong berry accents really make a great finale to good dinner. In the mornings I like a good old-fashioned Brazil or Cololumbian. It hits the spot and gets me moving. on very special occasions I'll roast me up some Sumatra. My favorite being from Gayo Mountain. It's very sweet, for coffee and full bodied.
In the morning, I like a good Kona or a Kenya AA Kiangundo, in the afternoon, a Papa New Guinea, or a blend like a Ethiopian Harrar mixed with one of my small batch roasts. If I only had one choice, it would have to be a Ethiopian Harrar, it's a solid all around bean...espresso, vac pot, drip...it's all good.
