That is a lot of hops for a beer that small. I think you might be overdoing it a little...
I will say that you may end up with an overly bitter beer at ~30IBUs with such a low starting (and probably finishing) gravity. Even with mash temps at 160F, you'll probably still finish under 1.010. Try moving all your hops to the last 15 min of the boil. If you want a 15 min addition, use the lower-alpha Amarillo. Shoot for 20-25 IBUs.
Saison yeasts may ferment out more quickly when temp is raised UP TO 90F, but you still need to pitch at a lower temp (75F max, 68F is ideal) then raise the temp towards the end of fermentation.
If 80F-90F is the coolest you have (no basement, crawlspace, etc.), you can cool the wort down to 65F, pitch yeast, and wrap it in a blanket to insulate. You could also try keeping cold towels on it for the first day or so before letting it rip.
Side note: 80-90F is perfect for culturing lacto. If you're forced to live in that heat, a berliner, gose, or tart saison would be other refreshing options for you.