I dont claim to have any secrets, since I'm so small(my company) Im really never dealing with old coffee. But ive had a couple opportunities to roast old coffees and compare them with current crops. One time for the sole purpose of trying to make old coffee taste good(for a roasting thing here in the bay area), and currently for a Importer/Producer. The key to roasting it well is the same as roasting any coffee well. You have a set amount of moisture to create your chemical changes, so experiment with with when/how to use that moisture. From memory it was more about restrictive fan, and not at all about going fast.

* I will also add, that sometimes a coffee falls off and no matter what you do you probably wont be satisfied. Im thinking back to my Esmeralda Especial falling off at the end of Dec bout 3 or 4 years ago. It still tasted fine, but the intensity dropped from a 9 to a 4 in a weeks time and no matter how many profiles I tried I couldn't get it back.