I haven't made it to Grace Street yet, but my roaster tried it and liked their coffee. All due respect, but the phrase "over roasted" represents a misunderstanding of the roasting process. Roasting coffee for brewing is the process of heating the beans until the majority of the moisture content is released and they become friable (easily broken apart or crumbled). So, coffee is either roasted or it's not. Calling a coffee over roasted suggest there is only one right way to roast coffee. How coffee is roasted is really a matter of personal taste.
The way I have come to think of it is that each roaster (referring to both machine and man or woman) has a signature profile which is largely seen in the broad strokes of the flavor palette, namely the balance of acidity and body. If the roaster is sophisticated, within that palette they will also paint a more detail portrait of the delicate aromatic and other flavor compounds.
In terms of signatures, I personally find a lot of third wave roasters, such as Counter Culture and Ceremony, focus on the organic acids almost to the exclusion of other types of flavor compounds such as sugar, protein, glutemate and fat. This makes sense because there are dozens of organic acids that form in the roasting process and highlighting them offers a lot of distinction in good quality beans.
However, my personal preference is for a roast profile that balances these organic acids with the other flavor compounds that form in the roasting process. I see this as something of a middle road between the dark roasting that used to be so prevalent, necessitated by the combination of low-quality beans and extended production chains, and third wave roasting, a knee-jerk reaction to those burnt beans and enabled by huge advances on the agricutlural side.
In my more cynical moments, I tend to believe that these latter two approaches are less about flavor and more about shelf life. While obviously I find our approach to roasting the most appealing from a flavor perspective, the logistics of Qualia were built entirely around delivering our beans within three days of roasting so customers can use them at their peak, between three to eight days of roasting. We can do this because we sell our coffee retail only. If we were selling our coffee for wholesale, I cannot imagine how we would continue to approach the roasting process the way we do. Once shelf-life enters the equations, you have to make adjustments to the roasting process that necessarily sacrifices compexity for consistency, just as is true for any form of fresh produce.