The source discusses an African Romance offering through Yirgacheffe and Kenyan components and a medium-roast approach. These provide a starting point for understanding the blend's design. They do not establish that all Ethiopian or Kenyan coffees behave identically. For its Ethiopia-and-Kenya combination, the source uses violet, pomegranate, hazelnut and cedar comparisons, rather than describing the blend solely through strong acidity.
Read the lot and component details currently supplied by the roaster. Brightness, floral references and a more substantial structure may be part of the intended contrast, but the balance depends on the specific coffees and proportions. A continental theme is not a technical recipe.
Use a measured brew and taste the cup at several temperatures. Record the relationship between sweetness, acidity, body and finish instead of trying to assign each sensation to one component. The useful question is whether the finished blend suits its intended serving and the drinker's preference, not whether a blend can claim to represent an entire continent.
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A good question can make a better brew.