DrForinor “Improve” I don’t know, but I would be tempted to play with the temperature. See if a shot at 93 brings out anything other than ‘just acidity’… and if so, you may go further down. If it only goes acidic, then try going up by a degree (to 96)?
(Also, I would not expect coffee that is a month after roasting to have a lot of delicate notes… no matter how you brew it or how well it has been kept)