I think modern coffee is judged by how much the tastes reflect its distinct characteristics, which includes physical characteristic of the farm (altitude etc), fermentation process, and roasting process.
It takes a lot of work to produce good coffee, and the end result should let these efforts shine. Acidity, fragrance, and funk are great ways to communicate the life of the coffee to the taster. That is why they are typically the standard to determine good coffee, instead of generic and monotone"smoothness" that is shared across kirkland signature, peets, starbucks, and gas station coffees.