Hello, I find with dry process Ethiopia coffees, a slow-start-fast-finish approach tends to work best. Your roast profiles both looks like you are starting hot, and your drying phase is short. Try charging lower and drawing out the drying phase, and then progressing through the maillard phase more quickly to first crack.
I had a very good roast out of a Harrar recently (with Chris K's feedback and help) that had about a 5:00/3:30/1:45 profile. Now, I use a perforated drum, but I still believe a slow-start profile is what many people might suggest for a dry process Ethiopia. Also I find that City/City+ roast level tends to work well for these coffees as well (though I do not prepare espresso). In fact, with some dry process Ethiopias I have had good success dropping the beans even before first crack ends (though this does not work with all beans).