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Hi TW
Try a coarser grind, firm tamp and shorter extraction with the YB.
We use it in the cafe and I find the Columbia is more prone to this than the previous Guatemala SWP.
Also find it's better with a full 19-20g in the basket for a 20-25s extraction which on paper might be on the acidic side but it tastes better around the shorter extraction and starts to get too smoky after 26s. YMMMV!
Yes the puck is slightly soggier than the caffeinated espresso but it still knocks out fine.
rpm
NotThamesWater
Who roasts a good decaf bean for espresso?
In use YellowBourbon at the moment, and the puck gets really soggy when I pull a shot, and they end up bitter.