Much like cooking - the base ingredients can be used in different ways - and people who like one method may not like the other... (yes I like my steak "blue", and "well done" meat is an abomination)
So about 12 or so years ago, we went to a local Cafe, owned by a gold medal prize winning barista, who would get his preferred beans green, roast, grind and brew... etc...
We sat down, and the man himself came over to take our order.... his first question was "how do you like your coffee"
I answered in detail:
My favourite combination is Sumatran Mandheling 80% with Indian Malabar 20%
Both roasted to "City Roast" (relatively mild, mid brown roast)
Ground not too fine, and brewed in a press
Which I drink as a "long black" - with a little sugar. (the better the beans and roast, the less sugar!)
He paused, then said "you won't like my coffee". - I tried it anyway, and he was right, I didn't like his coffee.
I am not a fan of espresso styles, as the brewing method extracts too much of the bitter oils - I don't like my coffee bitter.
Same deal with Arabica vs Robusta - Arabica tends to be less bitter, as well as lower in caffeine
And again with the roasting profile - lighter roast, lets through more of the varietal flavour, and less bitterness
20 years ago, I used to roast my own beans, as finding the right beans, roasted the way I like them was difficult
I stopped doing that around 10 years ago, when I could readily find my preferred beans (or similar varietals) locally, roasted the way I like them.
I can still save a couple of bucks buying green rather than roasted... but it just isn't worth the bother.