What are you roasting on/with?
Your first and third curves look like a good shape - but a bit short for Espresso IMHO. I aim for a very similar profile 'shape' - but much longer duration. Most of my Ethiopian/Tanz roasts are about the 16-17 minute marks - yours seem about 10-11. The longer, gentler roasts seem to get deeper into the bean and roast out that excess acidity, giving a smoother, sweeter more cocoa flavour. Whenever I've tried reducing down sub 15 mins it gets too bright for a doppio for my tastes.
Cool software app - what is it?