To clarify, I have found that every type of coffee that I have tasted has been repulsive.
Meanwhile, most cappuccino I have tried has been absolutely delicious.
In other words, I have tasted enough types of coffee to know that it isn't for me, no matter how good is smells.
You can say that I haven't tasted every type of coffee on Earth, but I also haven't smelled every type of dog poop, yet I know that dog poop isn't for me either.
Just had some gas station Mexican coffee. Too strong for me, so I watered it down. The way I hear it, if you don’t grind your coffee beans, you are getting roach legs and other vermin in the grounds. Funny.
Back when I used to drink coffee, I didn’t roast my own, but I usually purchased directly from roasters, roast-to-order. They don’t roast it until you order it and then ship it the same day, so I’d get it within 2-3 days of roasting. There is some off gassing that happens within the first couple of days after roasting, so for best flavor you want to wait a couple of days before brewing anyway.
It’s really amazing how varied coffee can taste depending upon from where the beans were harvested. Those fruit similarities aren’t artificially introduced either. Some speculate that there might be pollination influences, i.e. where bees had been before. Then there’s the soil and the weather…
Roasting that is artfully done can help bring out those qualities… and otherwise, careless roasting can trash ’em.
This is the best way to get fresh roast if you don’t home roast. Many small roasters are roasting and shipping on the same day now. Find a roaster that has beans you like either local or will ship to you.
Anaerobic processed coffee is fermented for a brief period in sealed barrels, and this tends to add fruit notes to the flavor. Other processing methods are: washed, which is the most common method, natural / dry process, and the “honey” process. They all have distinct flavor characteristics. There is also “wet-hulled” which is an Indonesian thing and I have not had this yet.