re: need a new coffee

So you basically have three broad options when choosing coffee:
-1st Wave: Folgers/Maxwell House, diner style coffee who's main claim of quality is "well, it's coffee". You'll taste mostly burnt suit, but it'll get you going and is cheap.
-2nd Wave: Starbucks/Community, you'll see origins printed on bags, but they all taste roughly the same. Almost all are roasted to second crack (around 437*F), and the lighter options usually have too many defects from the farm (picked unripe, too many size variations, etc.) to be roasted properly and avoid the sour/tangy notes. Usually will brag on the packaging about only using 100% Arabica, which is about as indicative of quality as Taco Bell saying "we only use 100% real beef"—I would hope so. Drinkable, but still nothing to write home about.
-3rd Wave: This is the most recent revelation of coffee (started about 20 years ago). Quality is everything, and the "specialty coffee" designation means that only coffees scoring 80 points or higher are sourced. The grading scale is based on tangible observations that ultimately lead to better coffee, and a professional Q grader will look at sorting/screen size, the amount of defects/mutations in the lot (can cause major problems during roasting), and about 20 other variables. Most major cities have at least one specialty/third wave roaster. Here are a few of my favorites (I don't work for any of these, but do purchase their coffee):
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Specialty coffee is about where craft beer was in the early 90's. It's growing, and people are starting to pay attention as they realize that coffee can be an experience, much like wine or scotch. Grab a full natural Ethiopian (something with big notes of strawberry/blueberry) and it will change your life.

Good luck, and happy brewing!