So it turns out Zimbabwean beans are a bit tricky or I am just too picky... So when I use the default profiles and select the correct elevation (coffee is grown at 1050m so using the 0-1200 and 1200-1500) profiles the beans keep coming out with tipping defects at 3.5 which is super frustrating for me.
They seem to FC at 200 degree C, have a decent acid and sweet level when done on a bigger machine, but the default profiles just don't seem to cut it (have done close to 50 roasts now and finding issues).
Anyone done a Uganda or better yet a Zimbabwean Arabica profile that they think will get me a decent American espresso roast without causing roast defects?