Hi Nate -
I’m no expert, but what the heck here’s a couple of ideas:
Natural Ethiopians tend to be small beans that take heat easily. I’ve had some luck starting with quite a bit of heat early, then slowing down during the middle of the roast and dropping below 210 C, like this:
That profile worked really well for me on Happy Mug’s Shantawene bean too.
In contrast, this Natural Guatemala Santa Isabel is a large bean which takes quite a bit of time and heat to develop and works well when roasted darker. This profile worked well:
My machine is a V2 with calibrated fan.
Hope this helps. Let us know how it goes.