So what you’re saying is the PH level was off a bit.
I have an excellent blend I make that might help.
I assume you have a quality grinder. The mix is 3 parts Sumatra Black Satin with one part medium roast Columbian. I make sure to time the grind to finish just after the water comes to initial soft boil. That way the water has time to cool to 205o. The grounds go into the carafe and the water hits the mix within 15 seconds of the grinding. Stir and steep as usual for 4 minutes, press and, well, you know the rest.
The Sumatra is a bit acidic but tempered with the Columbian brings the nectar into a most wonderful balance. The full body, almost syrupy, complexity of the Sumatra comes through with full force along with that "recognition" of the Columbian without the PH being out of balance. And the aftertaste is to die for!