Oven doesn’t work well, they taste wrong.... The fruit is used as tea in coffee countries, it’s called cascara maybe. I have some somewhere, it’s pleasant. Some places sell it, I know sweet Maria’s does. The drying process usually is either natural process, or washed. Each adds it’s own process flavor to the coffee.. I enjoy both at different times, natural has more fruit tones. It takes weeks to dry coffee down to where it can be roasted or stored, I think 10-12 percent moisture is max. See the saucepan method I mention on this post, its been good enough to win competitions, it’s just a ton of work. Arm day YaY! Not sure about slow roast, 7-12 minutes from drop to dump into cooling pan (roasting pan works weell). Too long and it tastes off, too short a development and it tastes harsh or acidic. Sweet Maria’s has a wonderful learning section, including bean color charts, roasting methods, etc. ignoring the color, going 5-30 seconds into second crack is usually good. African coffee I go less, otherwise you destroy the lovely fruit tones of it.