I'll throw in another factoid along with this answer.
When you go much past medium roast it cooks the oils and some of the natural taste out of the bean. What people taste when they drink dark roast is the slight or even more severe effect of either beginning to burn or actually burning completely the coffee bean. What you end up with depending on the degree the beans are burned is very little natural taste of the bean along with a charcoal or burned taste. Hence the term "dark roast'. Medium roasted beans are a soft brown color.
Starbucks are known for beans that have a slight dark roast quality to them. Not quite medium but slightly over that line. I personally don't care for Starbucks for this reason. I think they tend to over roast their coffee.Lots people like it though. Mesh, sounds like you might like it.
To answer your question most any dark roasted arabica bean will make a decent dark roast because a lot of the actual taste is derived from the over roasting process. In fact you loose a lot of the of the taste. Probably more important for dark roasts or any coffee is freshness. Most coffee sold in grocery stores is old when it hits the shelf.
Don't let the "sell by" date be confused with the "roast date". The sell by date only means it won't be so bad by then you can't stand to drink it. If you go by the roast date, then you don't want to drink ground coffee much more than a few weeks past that date. This if if you keep it in an airtight specially made container. Most people have never tasted truly fresh coffee. To get that you need to probably go to a micro roaster locally or have it shipped 2nd day after the roast.
