I would recommend trying a few “natural process” (the beans are dried before removing the fruit) light roasts. They’re often far richer in flavor, with much more pronounced fruit notes. Then if you can find a natural process dark roast (rare in my experience), compare. You’ll notice that while you may still taste the fruit notes, they’ll be masked pretty heavily by the roast.
It was a natural process roast that got me to even care about the difference, and now I almost always go out of my way for light roasts.
If you’re in/near/visit Seattle or have access to any of these roasters: Seattle Coffee Works specializes in light roasts, most of Victrola’s single origins are light, and many of Ladro’s are as well. All three often have at least one natural process. They’re all quite good!
I love a good dark roast, brewed thick enough that it's got mouthfeel. I dated a barista for a while, who was big on light roast pourovers. I'm still not into them, but I did find a preparation I like: a blonde cold brew with a dash of lime juice. It's delightful and refreshing, so far from my usual that it's almost in a different category
You can use higher doses, but you'll be losing nuance. Part of the point (for those who care) is to reveal the fruitier elements in the coffee. That means treating it a bit more like tea.
