Len that seems to be the sweet spot there. I have also stopped a bit
after first crack stopped and it hasn't reached second yet. Kona is a
coffee that can take sometimes 8 or 9 days to fully develop the flavor
one loves about it.
Thing you do have to be careful about is under roasting it or not
following through with a 'finishing heat' can leave a bit of a grassy taste.
Tom recommends roasting kona's generally at lower temps because it's a
lower altitude bean however in my experiences I have found that I tend
to get a bit better roast out of it, roasting it like any other normal
coffee and not starting out slower..... that's just me though. Im
sure mike can give you some better help there, he seems to know more
about kona's than most on the list.