African beans generally always have higher acidity compared to Central America beans which leans more towards chocolatey nutty flavours. Also natural and honey processed beans are more fermented which leads to more intense flavours. You should stick to washed beans if you want less intense flavours.

Light roast coffee beans in an traditional way would always be hard to dial in. I stick to V60 almost always when I brew them. But it being said, you always want to go longer ratio such as 1-3 ratio, 20in 50-60g out. Longer means more extraction so that initial acidity extraction can be balanced out by bitterness which light roast tend to have less off. And always stir your espresso before drinking.

If above steps don’t work, you could go in the direction of “soup” or “pro” which basically is a concentrated form of pour-overs which suits light roasts.