I narrowed in on a range of end temperatures from 434-446°F in which I had 4 distinct roasts. (context: start of 2nd crack is at 430°F). Tasting through that range from light to dark the flavors go from caramel sweet to bittersweet chocolate with a slight decline in overall perceived sweetness. Body gets heavier through the range, but in each cup it's smooth and well balanced. I'll try a production test batch ending at 440°F at about 15:30.