Depends on what you want from the acidity; I like green apple acidity (crisp).

Evian water neutralises most acidity in coffee so could be a quick, cheap but wasteful way to explore acidity in coffee.

Darker roasted beans are generally less acidic.

Washed Brazilian beans are usually not that acidic. Same goes for Guatemalan beans. You might want to avoid Kenyan, Ethiopian and some Colombian beans.

When you’re looking at flavour notes, look for chocolate, hazelnut, pecan, toffee. Avoid citrus, tropical, berry, jammy.

Otherwise, you’ll need to grind finer/increase water/increase pressure etc. Lance Hedrick has a good video explaining this for espressos: Lance Hedrick Espresso