Darker roasts stand up better to espresso brewing, even a little under-extracted they can still be fairly pleasant as acidity is attenuated by roast level (whereas light roasts can be very sharp/tart).
For filter, the coffee produced is often less acidic, even at the same extraction, than espresso. You might get tangy coffee, rather than really sharp/tart notes. Darker roasts for filter can heavily mute acidity and specific notes, tasting more of burnt plant matter/toast (but still be fine as espresso).
The Darkwoods El Placer Purple fruits is very nice, but more light/medium than my idea of light (they rank it 2 out of 5 roast level). This is about as dark as I would go for drip filter (maybe darker for French press/Sowden?).
Drip filter (as opposed to immersion) is the closest thing to ‘brute force’ brewing, you can extract light roasts easily to normal levels & quickly. Even under-developed roasts can extract normally as drip/pour over (whilst tasting bad, but that is down to a roast error, rather than extraction).
I don’t take milk/dairy in coffee, so this may affect my roast preferences…actually, that’s a slight lie, I do like an afogato from time to time and light roasts are usually horrid for this & other desserts where cream/cheese are involved.