I finished my comparison of extended roast with the same bean at Vienna and almost French:
Tried the Colombian that was roasted 14 minutes, to Vienna, as a pour over with no steep and I really liked it. A very pleasant cup of coffee. I used the whirly blade for a medium to fine grind and water at 203 degrees. I drank this with a small amount of cream and sugar, but the sugar really wasn’t needed.
Tried the Colombian that was roasted 15 minutes to an almost French roast, both as pour over with and without steeping with water at 203 degrees. Neither was acidic, but both were harsh with burnt flavors that did not do anything good for the overall flavor. This batch is okay with cream and sugar, but not something I would do again on purpose.
My conclusion to this is that the secret to roasting coffee, that I will love, is in the length of the roast, not how dark it is. So when I run into coffee that is too acidic for me, I will first try to lengthen the roast before I resort to burning it into submission!