Filter roast depth & techniques to minimise acidity?

Perhaps I???m fighting an uphill battle here, but I can???t help but wonder if there are certain techniques a roaster can employ when roasting for filter brew methods, in order to reduce acidity if required.

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Let???s say you have a Costa Rican and a Columbian which work well as espresso (the darker roast removes some of the acidity) but is just too acidic through a chemex or syphon to really be well balanced. Cold drip seems to remove a lot of the acidity in coffee, so it would be better there. But how can you keep a roast light for pour over / syphon, yet still remove some of that acid?

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One idea might be to ramp to first crack as normal, then slowly reduce temp to extend the roast and (hopefully) remove some of the acidity while keeping the roast light. Would this just give you a baked roast?

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It might be better to just take acidic coffees a bit darker with a ???normal??? filter roast profile, rather than complicating things??? and accept an acidic coffee for what it is.