Sure, I'm not denying what's in that quote - that the emphasis is usually on lighter roasts. Somewhat because there's already a number of older roasters who do nothing but dark roasts.

Many of the cups I've had at Dark Matter in Chicago are decidedly on the darker side, and they have Starry Eyes which is specifically sold as their dark roast. I don't think they post exact roast curves, so I'm not sure there's an objective way to denote what qualifies as a "real" dark roast, but I'm guessing most people who like a more classic dark roast would at least find it acceptably close. Roasters in Atlanta like Chrome Yellow, Dancing Goat, or Portrait also tend to be on the darker side, though I'm not sure if they have mainstay coffees.

It's not as if I've never had a cup of Lavazza or Folgers or Cafe du Monde to compare to. I grew up on basic coffeemaker grocery store French Roast all day every day.

This is actually a perfect example. I agree that you can find dark roasts at some third-wave shops, but they are _not_ third-wave coffee.

> Our premier dark roast is a nod to the old style of roasting which is still favored throughout the world

In this case, they even go out of their way to disqualify it as a third-wave roast.