I've never had much of a sense of smell either, which definitely a related issue. I'm not sure I'll ever be able to taste the true subtleties of individual flavour (like my wife can with wine). But as with wine, I'll simply enjoy it overall and enjoy the broader flavour. There's some elements I'm learning to recognise - roasting my own and experimenting with different ratios of bean types helps. For example I don't really like the super-bright Central American beans, but I do like a hint of that in the cup. My favourite blend (30% Kenyan or Brazilian, 30% PNG, 20% Central, 20% MM) has a nice balanced flavour that accentuates the smoother, cocoa flavours that I like while still having a certain amount of brightness from the Central. Two weeks ago I did the first roast blend that I wouldn't do again, approx 40% Kenyan 40% Central 20% MM. It's muddy and indistinct and the brightness is muted and transformed in a way that, while not unpleasant, isn't ideal. So I guess the point is that I'm learning as best I can to the capacity of my tasting ability!
