What can you surmise about coffee beans that have oil on them at the time of purchase? I find myself favoring the purchase of coffee beans that have visible oil on them.  My inference was that this bean had some extra flavor or awesomeness.

Am I right, are beans 'better' if they are oily, or more simply, what does that mean about the flavor profile of the bean?
Coffee beans have a natural oil in them. Often beans that have been roasted longer will have more visible oil on the surface. Not really an indicator of quality, though, but a longer roast will be darker, have a stronger flavor, and (paradoxically to some) less caffeine.

(At least, this is what I learned when slinging Cappuccinos at a Canadian coffee chain during my college years a long time ago. Someone correct me if I'm mistaken.)