Roasting a Kenya generally takes a lot of heat. They tend to be dense beans. You want to get it through the first cracks and maybe another 30 seconds and then the roast to get all of the complexity. They can often be a finicky bean -- the sweet spot is very specific and if you have too much sour or too much acidity – take it up just a notch. If you are finding bitter traits – take it just a notch lighter. Slight adjustments of end time can make a major difference. Kenya tends to like a quick roast, especially in the middle portion of the roast (really let it fly from 300 degrees into the first cracks).
Because it is a dense bean, you can roast Kenyan coffees medium and dark as well. They can make for a really sweet flavorful french roast.