OMG - yes, light roast, almost impossible to find in San Diego these days, brews up an intensely aromatic cup with the varietal characteristics intact. Been grinding my own whole bean coffee since about 1974, and among the best I've had was light roast in this small coffee producing and roasting town somewhere in south eastern Mexico. As many have commented, depending on the bean and brewing method, as well as personal preference, darkest roasts, oily Italians, sometimes medium, do the coffee justice. But my holy grail is light roast from wherever - many countries grow beans that are spectacular when roasted light and carefully dripped cup by cup @ about 180 degrees. Recently had an exceptional cup at Sightglass in SF. Years ago found exceptional light roasts at Common Grounds in Venice (LA). In my opinion the "blond" roast at Starbucks is pathetic! Oh yeah, I drink my coffee black without sugar! And yes, strong!