I’m not sure what relevance a flat bottomed brewer has on the matter, but if you are finding the coffee too bland/weak as brewed and better with the higher concentration of espresso, that seems logical.
You could try brewing it at a higher ratio (less water to more coffee), or slower pour rate as drip, or even stronger as immersion?
It really depends on whether intensity of flavour is the issue, or whether getting the right flavour is the issue. What I mean is, most frequently coffees that don’t excite me as drip, are usually over browned so the brighter, fruitier flavours are diminished, even at appropriate strength (a roast malfunction). As opposed to there is little flavour intensity from the coffee at all (a brew malfunction).
Many of the coffees that miss the mark as drip for me will taste better as espresso, or as a strong immersion brew.
Some insight into how you are brewing with flat bottomed brewer (brew size, ratio, grind size and pour rate) might help if it is a low extraction/brew malfunction.
Be aware that Honduras (along with Brazil, Costa Rica, Guatemala) tend towards lower solubility/extraction, all else being equal.