I'm a tea person who has only recently tried to get into coffee, and as someone who never liked coffee very much in the past, hearing people speak both positively and negatively about the rise of "floral and tealike" coffees made me think, okay, maybe coffee's going to be easier for me to get into. In fact, people in the coffee space seem to refer to tea as a flavor in a way that is kind of at right angles to what tea actually tastes like, but nonetheless I've had fun experimenting and trying to make sense of how coffee flavors work.
Among third wave folks even great popularizers like James Hoffmann (who is a delight) have a pretty clearly hierarchical view of coffee. He would be the first to admit that his preferences are subjective, but nonetheless he still implicitly frames preferences in a way that positions some coffees as outdated or low-brow, and groups certain kinds of coffee flavors (e.g., those characteristic of robusta) with defect characteristics. And the desire for low-acid coffees by many is framed as a sort of, "these people can't enjoy most light roast specialty coffee" rather than "specialty coffee has a narrow palette (or palate, lol) of origin characteristics that are perceived as worth emphasizing.
I think there's also a sort of procedural elitism (which is not unusual in the food and drink space) where the fact that high altitude light roast coffees are physically harder to grind and chemically harder to extract intersects with the hobbyist's desire to spend more on high-end equipment and to perfectly optimize technique. Because it's harder to brew those coffees, they're perceived as better, and a failure to enjoy them may be assumed, (rightly in some cases, but not all) to be down to failed to technique or not spending enough money.
I hope in the future it will be easier to source "specialty" robusta and other not-so-third-wave coffees -- i.e., high quality coffee with transparent sourcing, that's interesting and perhaps also interestingly processed, but isn't necessarily trying to taste either like a stereotypical third-wave coffee OR a "traditional" roast. There aren't that many vendors doing this in the US at least (although I know there's Chromatic Coffee in San Jose for example).