I'm in the 1.8 g range (22g/360g coffee/water), but with a finer than filter grind. Have you found that higher quality beans have a wider latitude than lower quality beans? That is, you can push the extraction of a good bean much further than a bad one, and the bad ones have a very narrow range where they're OK.
That also reminds me of Peet's Ethiopian Super Natural, a naturally processed bean from the Yirgacheffe region. In a Clever, the smell that hits you is like a blueberry, chocolate chip muffin, but the taste is pure blueberries. That was one of the most delicious beans I've ever had.
Another recent favorite bean from a local roaster is an Ethiopian too, and I'd put it up against any Gesha --- it's that good. It has a floral, tea-like first note, with a citrusy/grapey acidity, finishing with a coconut macaroon sweetness. The Coffee Shrub write-up of the green bean is here: http://www.coffeeshrub.com/shrub/coffee/ethiopia-kochere-teklu-dembel
It's not for people who like coffee-coffee: it's quite a bit lighter than that.
The local roaster I use is http://handlebarcoffeeroasters.myshopify.com/collections/frontpage/products/ethiopia-gera-jimma