Short Answer: Coffee flavors differ according to roast level, even in the same bean. To illustrate, we used a high-quality, very versatile arabica coffee, roasted it four ways and described the flavors.
Where this coffee originated: Sagada, Mountain Province
For this demonstration, we chose arabica coffee beans from Sagada. The altitude really shows in the density of the beans and how well it holds up to extended heat. We roasted 4 batches, ranging from City+ to Light French/Vienna Roast. Even after two hours, fragrance developed nicely in the darker roasts, less so in the medium roasts. Here’s the short form of the tasting, more as a qualitative comparison focusing on how roast level changes taste, not a strict quality cupping routine.
And this adds further evidence that roast level DOES matter, but it matters according to what you like.