Not exactly--but the info is out there. Unfortunately it differs from bean to bean and for each thermometer (thermostat).
I just opened my last roast of Malawi and it is one of the best ever. I set Gene to 220°. 1st at 13.5 min., 2nd at 21, cool at 22. It was slower than my previous efforts, and despite being almost a minute into 2nd, the colour topped out at CS 9-10, and is very even.
And what a fabulous taste!