Very well written! It appears you've gotten a repeatable degree of control over your profiles, no easy task.
I ran one profile on this COE winning Colombian washed Geisha
about 10 days ago and feel it's a tad undeveloped. There's likely more oomph left to be found. I purposely kept the post 1st crack development time to a minimum which is common for a light floral geisha. But I'll hit it again with a bit more heat up front and see what pans out.
The reason I mention it is we often dial in a profile based on bean morphology and traits like density, moisture content, previous experience, etc. But my preposition is that while one profile might be the best profile based on previous experience, or utilizing the above info, it is not always the case and might not yield the best cup. That's where experimentation comes in and breaking down some of the rules we generally follow. My previous experience has taught me that most geishas with their wider open seams and longer tapered shape require gentler heat and slightly more time, since very few would risk letting the beans develop much beyond the onset of first crack, lest they loose those delicate jasmine notes and other bright features in exchange for roast flavors, there's not a lot of segments to play with. You're not likely to just randomly add 2.5 minutes to your drying phase, etc.
So I think we're left with a belief that tells us to experiment more that we're used to. If one could shape a profile that defies norms and yet is still absent any roast defects (very important), then it should help us find the tastiest cup out of what we're roasting, rather than following someone else's suggestions of what to avoid.