I have a lot of them, actually. I really like anaerobically fermented coffees that get that really funky, tropical fruity and boozy flavour profile. I've had several of them over the years, currently drinking a batch from Rwanda (Gitoki Gatsibo) that had a 60 hour fermentation and it's great.

A few years ago I drank some aged Sumatra Mandheling which I know is a controversial bean with coffee connoisseurs but I really enjoyed it. Zero acidity and tasted like pipe tobacco, leather, spices and wet jungle floor, with a kind of black peppery note as well. Also had an aftertaste that kept developing for like a full minute. Will definitely buy it again if I come across it.

But honestly the variety is the best part, I like always trying new beans and exploring new flavours, that's half the enjoyment. Even trying stuff I'm less of a fan of, like the bag of Gikirima Kenya (Nyeri & Kirinyaga County) I have that tastes of herbs and sun-dried tomatoes and has almost a salty note and that I don't really enjoy drinking hahaha.

EDIT: I buy a lot of my specialty coffee from Tadah, which is not exactly local but at least Swedish.