I've been roasting the DP Harrar in my KKTO for a while, and unlike other beans, there is always a little bit of variation in roast depth across the beans, but it still tastes great. I routinely use a 5 or 6 min drying or pre-heat stage, with the bean temp at 40-60degs. My normal roast profile starts after that, and I purposely slow it down to around 20 something minutes depending on bean type and batch size. I also pre-heat the oven empty to get all the bits and pieces up to an even temp before use. Here's a profile that I use for a 1kg batch size: 
