Your best bet for a great cup is to find a local roastery and try to get a cup of something roasted just a few hours ago. Roasting technique does make a difference, but it's pretty small compared to the drop-off in flavour that occurs 24-48hrs after roasting. Similarly for bean origin: as long as you're dealing with real Arabica beans that have been decently treated, you'll get a good cup of coffee if it's freshly roasted.
But you have to be careful of regional coffee habits. Roaming around the swankier areas of Asheville, NC a few years ago, I saw a locally owned coffee shop and deli. As I was searching for parking, I caught a huge whiff of burnt coffee. The only interpretation of the intensity was that that they were roasting there own (one of the Krogers I've worked for had a small roaster). I asked, and yes, they roast their own of everything. I ordered a cappuccino. Bland. Light tan, just like almost every cup of coffee you can purchase in western NC.