Advice for brewing washed Kenyan beans

They are the only ones I really struggle with. Light roasted washed Kenyans. My usual recipe for every light roast is 15:250 with a 3 pour. 50g bloom and 2x 100g pour after. Drawdown time around 3 minutes. I'm using a ceramic Mugen which has a bit slower drawdown than a regular V60 so I'm grinding a bit coarser on my K-ultra 8-8.5. Water temp is 93-95C. Taste wise its a weird sourish taste that I always get from these types of beans, but when I have them at the coffee shop they taste amazing.