prezes Be careful with the heat. The ROR is too fast, try to stick to 7 or 8C per minute. Try not to go above 200C, get the heat down earlier, you should have reduced it from 130C or 140 ish onwards to maintain 7C per minute.
This would have given you first at about 10m ish and at a lower temp, more time in the maillard phase and you would have had a little more time for development ending the roast around 12:30 ish. The beans would most likely have been more even.
The sag in temperature at 10 minutes didn’t really help, but I suppose it shouldn’t have got out of control in the first place.
Above assumes the bean temps are reasonable accurate.
P.S. With the small roasters you have to go a little slower, they need a bit more time.