I run my beans to 330f for a good five minutes and roast at 446 for 4 minutes, and then 3 minutes at 465, and finish at 482 to just second crack or just before, when the smoke just starts.
Oddly enough I use my popper to heat my roaster during the winter, seems it doesn't start until the internals are at 68.
We go through at least 1# a week, so most beans are gone in less than 5 months, but green beans kept in a cool dry plase should last more than a year. IMO.