Aeropress: How to accent the caramel flavor and decrease the acidity of my beans (Burundi)? I recently bought some Full-City roasted Burundi Gaharo
The flavor profile is:

Strong caramel, tropic fruit juicy flavor, moderate body, great
balance of sweetness and acidity and bitterness.

Here are the brewing tips it came with:

Using a siphon pot is recommended to accent the caramel
feature of this bean.
Medium Ground 1:15 beans/water ratio.
High  temperature water recommended, just slightly lower than boil.

I am instead using an Aeropress. How can I modify my brewing process to minimize the acidity while accentuating the caramel taste?
I brewed once already with fine grounds, inverted and 3m total brew. The result was a big slap of the citrus flavor.
You may try to minimize the citric acid extraction with respect to the Coffeeresearch.org's tables. In short, you may wish to use


coarser grind
shorter brewing time
cooler water


to stay away from citrus flavors.