Guatemala Proyecto Xinabajul Dos Villatoros from Sweet Maria’s, roasted just a little past medium, ground in a Hario Skerton by hand, about 5 clicks on the grinder setting, brewed pour over in a Melitta single serving ceramic cone. Bloom it first, pour splashy the second time. It takes about 2 minutes for the brew to finish.
I play with beans and roast a lot, I am pretty fixed with brew technique.
I found some instant in a Vietnamese market once that was interesting. I usually avoid instant.
Like I said, I keep brew the same so as to evaluate playing with roasting, but I am open to ideas, I could probably do it better.