Our beans are not oily. Most high quality beans from reputable roasters will not be roasted dark enough to force the oils from the bean. (Light roasted coffees appear dry/wrinkly.) Our practice is to roast light enough so that the essential oils that contribute to a coffees taste are still inside (in fact preserved much better) and are not susceptible to becoming stale by being forced outside of the bean.
We spend a lot of time sourcing super special/unique coffees and work really hard to find the sweet spot for each of our coffees. A dark roast will not display the many myriads of aromas and flavors that make a coffee special but will simply create roast imparted flavors that are easy to duplicate no matter the quality. A dark roast can also hide defects, which is why it is often used for low quality beans.
