Roasting suggestion for Behmor 1600+ for Rwandan beans My Behmor manual suggests profiles 1 and 2 for hard beans, 3 and 4 for soft low grown beans, and 5 for Island beans, city/city+. I've been roasting Rwandan beans on 3 and it's the best, but a little flat, and bread like. Profile 4 seems to over roast (tobacco like) and profile 5 is very over roasted (flat, bitter, grainy and unpleasant). Profiles 1-2 seem to scorch the heck out of anything and the roast time is super fast and the result charred tasting coffee. I am following the guide and am roasting for a minute and thirty seconds after the first crack. I have not attempted to manually control the temperature. For a Rift Valley bean which default profile seems to work the best, and should I generally try to go longer or shorter after the first crack?

Edit: I should mention I am cooling the beans rapidly by opening the door when I end the roast and force air into the roaster with an electric leaf blower. 

Edit #2: I am waiting 24hrs before cupping. More or less trying to follow scaa guidelines.

Edit #3
Attached is a plot of how I have been roasting. I know it says "BT" in the legend, but this is actually environment. The thermocouple was very close to middle/bottom of the drum, but not quite touching. I have not attempted to increase the drum speed at or during FC yet. This is my baseline. I will attempt to increase the drum speed next time.
Your times are right where they should be.
Can you control the airflow and/or temps while you are roasting in a Behmor? If so, try to increase the airflow near or after the first crack.