As a whole, what I'm searching for as a roaster is balance. I am open to any flavors in coffee that work toward that end. What I see my job as, as a roaster, is to achieve balance in the cup.
Different coffees will find their balance at different points of the roast. Some light and some dark. I am not concerned with the roast level. I am concerned with balance.
This means that there are times that I am working on a very light profile. One that I am dropping after only 1 minute into First Crack. And it also means that at times I will be roasting beans for nearly 16 minutes. The inherent qualities of each particular coffee dictate the approach.
I find the pursuit of balance to be much more demanding, resulting in better knowledge of the bean and the machine, than when roasting is guided by the parameters of light or dark. I believe this approach to roasting allows a person - the roaster or consumer - the chance to experience more of what coffee has to offer.