title_body: Understanding Coffee Bean names as they relate to roast
upvoted_answer: First things first; roasting and beans are two separate things as mentioned as a comment here: 
  
  
  What are the 4M&#39;s of espresso?
  
  
  Probably, it is already noticed so the question have been tagged separately.
  
  Roasting
  
  I think Wikipedia has a very nice guideline for coffee roasting. Keep the following in mind as a principle.
  
  (Summarizing) It is said there, as light roasts leave the origin characteristics of the bean where darker roast wipe it away, yet insert more caramelized flavors while decreasing acidity.
  
  (What are origin characteristics? The answer is at the end.)
  
  
  
  If you want to check the details what happens during roasting, you may check the Maillard reaction in one of the previous posts:
  
  
  What are the flavor characteristics of under-roasted coffee?
  Quantifying flavor differences between varieties?
  
  
  
  
  Based on this principle you may answer your own question, such as this one:
  
  
  What are the common Ethiopia Sidamo roast suggestions?
  
  
  Bean-varieties
  
  This chart below is a reference for me.
  
  
  Are robusta and arabica the only bean varieties?
  
  
  Every now and the I check this to follow the relations in between the common varieties of edible Coffea Genus. This is a taxonomic chart. However, you cannot learn how they taste by simply looking at it. You should know by heart. Or... Read from a source. There is a simple answer below, then a more complete guide, I believe.
  
  
  What factors contribute to differences between coffee beans?
  Single origin bean taste comparison infographic