I just made an espresso out of this coffee: Guatemalan Acatenango Buena Vista Gesha.
So what's the big deal? The "Gesha" part, which is a rare cultivar (like varietal for wine) which was apparently imported from an old Ethiopian stock into Central America a few years ago. And people love it. It's sweet, full of exotic fruit, and amazing, florally aromatic.
I made some French Press out of it a few days ago -- pretty good, sweet, tasty, nice aromatics. But the espresso (even in the Starbucks Barista here at school) was simply nuts. The floral character was intensified, and the mouth was more powerfully sweet than before...highly recommended. Run, don't walk, and order a pound or so of green, go to Target and get yourself a chefmate popper if you don't have a decent way to roast, and enjoy.