Coffee Nuances at First Crack

[MISTR GREEN BEAN]

I like to experiment with flavors of sundried beans like Harar Horse.The roasting process first produces the Haylike smells and flavors up to and including the first crack which we all know.I have been adjusting temperature profiles to try and get what i call a sustained first crack and terminating the roast before the second crack begins.
I have found alot of times that roasting into the second crack longer than a few seconds can pass right through the fruity flavors and proceed into the more of the chocolate flavors.
I see that there are alot of pro roasters here and would like sum opinions on profiles on how to produce the best flavors on an intended bright roast.

Thanks!