Roast or origin

We recently had a group of just regular folks do a coffee tasting first of some different roasts and similar beans then several different beans and the same roast. The consensus of the group is the roast was more significant to their coffee drinking experience than the bean.  This was not a fantastic in depth scientific exploration. It just suggests a notion of a question of a guess. What is the predominant element? Naturally we think we do a good job of pairing roast and bean, however with all the great beans out there, are we giving enough attention to the roast?  I don't mean we as a roaster, of course we do, but what about you as a consumer? We want to know your experience.