yup, dark roast is just burning the beans, and a way to get rid of the bad flavor-profile of inferior beans (I just commented this elsewhere in the thread if you want more info, but it started as a marketing plot to get rid of beans that would otherwise be trash).

As for a good recommendation of coffee: I recommend an Ethiopian Yirgacheffe, roasted medium to medium-dark (I roast my own). If roasted correctly, you'll get some chocolate and buttery overtones (which is what I aim for, but other roasts will bring out more fruity notes)