I can't even begin to think about a coffee thread on small batch roasters that opens with a post on flavored coffee. It feels like my entire professional life has been for naught.
Willoughby's puts out some nice stuff and are good people. Of course they also put out flavored dreck, but it pays the bills I guess and they do a good job of making sure the flavored crap never mixes with the good stuff throughout all parts of the process. I visited them when I was researching equipment and they have my dream roaster in the back, a custom thing from a crazy engineer in San Diego that's like having a Mini with a Lotus engine under the hood. It's so damned powerful even Bob and Barry are afraid to use it on anything other than really hard, dense beans.
I've stopped seeking out the top of the top stuff as there are just too many, and IMO, you need a PhD in coffee to know which are really worth it. There are a lot of coffees that might taste great in the shop but aren't worth buying for home unless you've got a really top shelf grinder and erbrewer (and yours is good, but I'm talking roasters who do Scandanavian light roasts where you'd literally need a $2K commercial grinder to get a decent result at home).
If I were still in CT and wanted to buy local, I'd go to NEAT in Darien. Because I was in the industry for more than a decade, I got to know some really great people and Kyle Bellinger is near or at the top of that list. Great guy, really knows his stuff, solid roaster and buyer, now even has his own farms in SA.
I gig P/T at Whole Foods as a shopper and my store carries three blends of Ceremony (Annapolis) that I'm perfectly good with. When I visit our friends who bought our old coffeeshop, I usually buy a bag of something from them as well as they've expanded well past the Intelligentsia/Stumptown I used to sell and they've introduced me to some interesting microroasters... but I'm paying $12.99 for the Ceremony and $18-$22/lb for the others and the PQR usually just isn't there for me. If I'm going single origin, I'm generally going E. Africa (Kenya, Ethiopia [but not Harrar], Burundi/Rwanda [but wary of potato bug in those]), or a nice chocolately El Salvador. I'm not big into bright acidity unless there are other qualities in the cup, like good structure or body.
I do want to get a Breville Smart Grinder, but I'm the type who doesn't upgrade while the old stuff still works. Never had a cup from a Brazen as that came out just as I was leaving the industry. I have Breville Precision Brewer (replaced a dead Moccamaster) and a Breville Barista Pro espresso machine (the latter was free as I used to demo Breville, but I only use it maybe 2x/year).