1. There could be, depending on the style of roast and the origin(s) of the beans. Preferences in this regard are a highly personal thing, so I can't advocate one against the other...but one thing I would advocate for is to find beans that have been as freshly roasted as possible. Can most of the mail-order coffees claim that for the prices they charge? Frankly I rely on local roasters whose offerings I find at my neighborhood Whole Foods, where
depending on the brand roaster-to-market distance is short and turnover is brisk, and I choose my varietal coffee based on those brands. (Okay, lately I go for a dark-roasted Sumatra from Jim's Organic Coffee, a local Massachusetts roaster.) Some purists roast their own, but I am too busy/lazy/old/autopilot-in-the-AM/etc. to do that...but I do buy whole bean and grind fresh with every pot. And don't ignore the quality of your local tap water...if it tastes off, filter it for your coffee.

2. Same as supra, with the observation that the less hands and distance from roaster to table in getting your coffee, the better (and greener). Not sure that the mail-order coffee enterprises would pass that test.

3. I use a French press. It requires a kettle on the stove or an electric kettle. (I've been known to bring a portable version along with already-ground beans on the road with me, using the in-room coffee maker to heat the water.) At home you grind your own beans, a burr grinder is best, set on coarse for the French press. You also have to deal with waiting 10 minutes for the infusion to complete, and with cleaning out the grounds afterwards. It is perhaps a more visceral way of doing the morning brew, but the result is infinitely more satisfying.