Talk about novelty coffee!
It isn't a bad idea at all though. With you being so close to where it is roasted the coffee should still be fresh when it gets to where it is going.
I'm going to do the fairly obvious and say that the coffees should be named after kitchen knife types. A lighter blend might be called Petty while a stronger, heavier blend might be called Gyuto or Deba for a really strong blend. Something with a multi-layered flavor could be Damascus (or the Japanese word for it). Cheesy, yes, but I think it fits.
Of course you would need to avoid using brand names, family names, etc., but knife types should be fine as they won't be trademarked for the most part. Unless some of your knifemaker friends don't mind you naming coffee after them. lol
I'm not a big coffee connoisseur (I like my coffee strong and black) so I'll let someone with better taste than I help you decide on flavor.