Ehh, who cares what the snobs think? Drink what you like! I've been experimenting with coffee for like 2 years, and have found myself really enjoying dark roasted stuff (as well as lighter stuff!)

The truth is, you can get a really fruity single-origin bean but as soon as it goes into a latte, typically you've lost 99% of the origin characteristics. It gets a bit wasteful and expensive. Cafes typically go for house roasts that lean darker, and I can see why: they just work better in milk!