There's degrees between lightest roast possible and dark roast. Also, bean origin has such a huge impact on taste, you don't need to have floral or citrus flavo

There's degrees between lightest roast possible and dark roast. Also, bean origin has such a huge impact on taste, you don't need to have floral or citrus flavors even if it is on the lighter side. I roast some coffee that could be considered to be 'light' from a color/roast temp perspective but has absolutely none of the floral/citrus notes that you talk about. It depends so much on the beans. It ends up chocolatey and vanilla, with a medium body. Very little acidic taste. On the other hand, there's plenty of coffee that is just a punch of acid. As others have stated, you lose so much bean origin character the further into the roast you get and lose what makes the bean itself special.