1:3 isn’t particularly long, I’ve had delicious lighter roasted shots at 1:4 to 1:6.
1:2 hasn’t been a target for very long, nor consistently. When I was getting into specialty coffee it was all about the 1:1.55/1:1.6 shots. Different in a, ‘strip the enamel off your teeth’ kind of way. Then in 2013 everyone was doing a double take at Pete Licata’s 1:2.5 shots…the halcyon days of 1:2 never really were. Espresso is not, nor has ever been a ratio (though if 1:2 works for you, great).
Darker roasts are more palatable at lower extractions, because acidity is muted, irrespective if they are more soluble, or not.