We have an elderly friend from N Dakota who drinks black coffee using a single cup Melitta cone.
She recently complained about how bad her coffee was. So I intoduced her to my home roasted beans and gave her an adequate grinder we no longer use.
Trouble is we roast mainly for espresso and cappuccino, and have had no experience roasting for filter, drip or French press.
She liked the Java, but didn't like the Sumatra Aceh - said it was a bit harsh. As espresso it isn't; perhaps filter, it is?

I suspect that her taste is habituated to Central and South American beans. I have at hand Guatemala, Peru, Costa Rica, Bolivia and Brazil.

Anybody have experience with medium roasting these for filter coffee on a Behmor? And have a simple profile? I am thinking of 12 oz at 1 lb, P3, and hitting cool 30 seconds after 1st crack ends. Will that work?

Or does somebody have a better recommendation?

I'll guess the Guatemala or Costa Rica at a full city a little before second crack. They can take the heat up til first but some reduction after first. I only used a behmor a few times a couple years ago but might try P2 which if I remember goes full power then reduces some around first crack.