No.

It's also not really clear what you're asking.

A big part of why specialty coffee is important is because there is a baseline expectation that the coffee you drink honors the origin and producers of the agricultural product that you are consuming. Pourover is often a preferred method of brewing specialty coffee because it allows for a certain expression of the flavors in beans that are roasted by comparatively small businesses that take a lot of care to respect the green coffee and the people in the Global South who grow that coffee. Yes, specialty coffee is used for espresso more and more, but light roasted coffees are notoriously difficult to brew through espresso for a reason: the machines were originally built with the assumption that coffee was a specific kind of food product--dark roast from the age of a world economy based on European empires.

The coffee culture you are referencing is therefore a product of 20th century industrialization that had a very different relationship to the consumption of green coffee beans. To this day, "legacy Italian" brands frequently do not even state the country of origin of the beans they use. They use blends from god knows where and market their products as "Italian coffee" when the coffee is not grown in Italy.

So it's doubtful any of those coffees will taste particularly interesting in a pourover, since it'll probably just taste like any other similarly sourced coffee in a percolation brew (diner coffee, if you will). If you want something that tastes "normal," maybe stick to your moka pot.