Beans from this region can be quite hard and dense so youve got to be a bit careful not push the roast batch too quickly towards First Crack(FC), especially from the Straw colour stage through into Cinnamon. I know that in a commercial drum roaster, a lot of pros are able to push the roast quite quickly without suffering detrimental effects but this is hard to do with a Corretto because of the direct, narrow stream of heated air from the heatgun.
Ive found that with my setup, a slow-ish accelerating ramp up until the first snaps of FC are heard then heat backed off so as to maintain a ramp of about 1.5-2.0C/Minute through Rolling FC and once it starts to taper off, increase the heat to maintain a ramp of about 4-5C/Minute until the first crackles of Second Crack(SC) are heard and then remove the heat. Allow the batch to coast along for a little while (20-30 seconds) until it reaches your desired roast colour then dump and immediately cool. For my palate I tend to leave these rest for at least a week in a sealed 1-Way Valve bag before trying but you could start trying them from about 48Hrs onwards to see where you like em best.
All the best mate... :)