Best Coffee Beans for Pour Over: 5 Picks That Reward the Process

No automatic machine absorbing your mistakes. Just hot water, gravity, a paper filter, and whatever you put in the dripper. If the beans are great, the cup will tell you. If they're not, that will also come through.

What works - light to medium roast single-origin beans, grown at high altitude, washed or honey-processed, and rested 4 to 10 days post-roast. The method is specifically designed to showcase clarity, brightness, and origin character. Bean choice determines whether there's anything worth showcasing.

What follows is a breakdown of why pour over responds differently to beans than other brew methods, what to look for when choosing a bag, and five specific picks from roasters doing this right.

 

Best Coffee Beans for Pour Over at a Glance

• Best overall: Ethiopia, Inya
• Best washed coffee: El Salvador, Lacón
• Best floral coffee: Saneri, Costa Rica
• Best everyday coffee: Black Honey, Brazil

Comparison Table

 

Why Pour Over Treats Beans Differently

The physics of pour over are simple and unforgiving. Hot water is poured over a bed of ground coffee, flows through by gravity, passes through a paper filter, and collects in a vessel below. That's the entire mechanism.

There's no pressure (unlike espresso), no immersion time to soften edges (unlike French press), and no automatic timing to standardize the extraction. Everything is manual.

That simplicity is exactly why bean choice matters so much. The paper filter strips most of the oils and fine sediment from the brew, which in espresso or French press would add body and mask subtle flaws. In pour over, you get a clean, relatively thin-bodied cup where aroma, acidity, and origin-specific flavor compounds are the primary sensory experience.

A bean with nothing interesting to say produces a watery, forgettable cup. A bean with genuine terroir produces something that rewards attention.

The Specialty Coffee Association recommends a brew ratio of 1:15 to 1:18 (one gram of coffee per 15 to 18 grams of water) and a water temperature of 195 to 205 degrees Fahrenheit (90 to 96 degrees Celsius) for pour over.

Total brew time for most cone drippers (V60, Chemex, Kalita Wave) falls between 2.5 and 4 minutes. These are not strict rules, but they define the range within which good extraction happens. Outside that range, your beans are either over-extracted (bitter, harsh) or under-extracted (sour, thin).

The critical variable that most home brewers mismanage is grind consistency. According to analysis from coffee professionals Scott Rao and Chahan Yeretzian cited by Perfect Daily Grind, grind consistency is by far more important than grind size for even extraction in pour over.

An inconsistent grind produces a mix of fine particles (which over-extract and go bitter) and coarse particles (which under-extract and run sour) in every cup. A quality burr grinder is not optional if you want to understand what a good bean can actually taste like.

 

Roast Level: Why Lighter Works Better Here

Pour over is not the right vehicle for dark roasts. This is not snobbery. It's a practical observation about what the brew method does.

Dark roasting drives off the volatile aromatic compounds that make origin-forward coffee interesting. At the temperatures required for a dark roast (typically above 230 degrees Celsius internal bean temperature), the Maillard reaction products that create the caramel and chocolate sweetness of a medium roast begin converting to bitter, smoky compounds.

The cup becomes about the roast, not the bean. In a French press or espresso, body and crema can partially compensate for that loss. In a clean paper-filtered pour over, there's nothing to compensate. You taste the char.

Light and medium-light roasts preserve the chlorogenic acids, fruity esters, and floral volatile compounds that give high-altitude coffee its complexity.

As Barista Magazine's pour over extraction guide explains, pour over is specifically built to highlight these compounds through controlled contact time and gravity-driven flow. A naturally processed Ethiopian light roast brewed as a pour over can taste like berry jam.

A washed Colombian medium-light can taste like blood orange and brown sugar. None of that survives a dark roast.

The practical rule: if the bag says medium-dark or dark, it's not optimized for pour over. If it says light or medium-light and has a roast date within the last three to four weeks, you're in the right territory.

Temperature and Roast Level

Water temperature also matters differently depending on roast. According to Podium Coffee Club's analysis of pour over temperature variables, lighter roasts often benefit from slightly higher temperatures (closer to 205 degrees Fahrenheit) because the higher density of the bean and the lower solubility of its compounds require more heat energy to extract evenly.

Medium-dark roasts extract more readily and benefit from slightly lower temperatures (around 195 to 200 degrees Fahrenheit) to avoid pulling bitter compounds too early.

For floral, high-altitude washed coffees (Ethiopian Yirgacheffe, Colombian Nariño, Kenyan AA), dialing in temperature is one of the most effective ways to tune the brightness and sweetness of the cup without changing anything else.

 

The Role of Processing in Pour Over Flavor

Processing method matters in all brew methods, but its effects are especially transparent in pour over.

Washed coffees dominate pour over brewing because they produce cups with the greatest clarity. When the cherry skin and mucilage are removed before drying, the bean dries without fruit contact.

The flavor you taste reflects the genetics of the variety, the composition of the soil, the altitude, and the weather during the growing season. Nothing else. For a method built around showcasing origin character, this transparency is exactly what you want.

Natural-processed coffees (dried with the cherry intact) can be spectacular as pour over, particularly high-altitude Ethiopian naturals. The extended fruit contact during drying produces intense berry and wine-forward sweetness that pours beautifully in a clean cup.

The trade-off is that the fermentation-derived flavor compounds can overwhelm a lighter touch. Naturals as pour over tend to be loud and fruit-forward rather than delicate and layered. Whether that's a plus or a minus depends on what you're after.

Honey-processed coffees produce something in between: cleaner than a natural, sweeter than a washed. For pour over, a honey-processed El Salvadoran or Costa Rican coffee can produce a cup with extraordinary balance, round sweetness, and a silky body that washed coffees from the same regions don't quite match.

According to NCBI research on specialty coffee sensory evaluation, the processing method consistently ranks among the top variables in expert sensory differentiation across brew methods. The differences are particularly pronounced in filter brewing, where the paper filter removes oils that would otherwise mask fermentation character.

 

Origin and Altitude: What Pour Over Actually Rewards

The brew method was built around a specific kind of coffee: high-altitude, complex, terroir-forward. That's not a coincidence. The specialty coffee movement and pour over brewing developed in parallel, both oriented toward the same goal, which is transparency in the cup.

High-altitude growing (above 1,500 meters) produces denser beans with more complex organic acid profiles and greater aromatic compound concentration.

The cooler temperatures slow cherry maturation, giving the plant more time to develop sugars and volatile aromatic esters. The day-night temperature oscillation at altitude forces the plant to work harder, concentrating what it produces.

As World Coffee Research's varietal catalog documents, the genetic diversity of high-altitude origins (particularly Ethiopia and parts of Colombia) directly correlates with the flavor complexity that makes pour over worthwhile.

Ethiopia produces what many specialty coffee professionals consider the most naturally complex coffee in the world.

The country is the origin of the arabica species, and its genetic diversity (thousands of distinct heirloom landrace varieties still growing in its forests) translates to flavor profiles that range from floral and citrus-forward in washed Yirgacheffe and Guji lots to berry-intense and wine-forward in natural Sidama and Harrar. All of it pours beautifully in a clean paper filter.

Colombia's southwest growing regions (Huila, Nariño, Cauca) produce washed coffees at elevations between 1,500 and 2,200 meters with a characteristic acidity structure and sweetness that works particularly well in pour over.

El Salvador's Apaneca-Ilamatepec range produces washed and honey-processed coffees at 1,200 to 1,800 meters with a good body and a chocolatey sweetness that balances bright acidity. Both origins are underrepresented in most "best pour over" conversations, which are often Ethiopia-dominated.

 

Freshness and Rest Time for Pour Over

Pour over is slightly more forgiving than espresso on rest time but still requires attention to freshness.

For espresso, the CO2 released from newly roasted beans causes channeling and extraction problems for the first 7 to 14 days. For pour over, that same CO2 is less damaging (gravity-driven flow isn't as sensitive to gas disruption) but still affects extraction.

A very fresh bag, roasted within the last 48 hours, will bloom aggressively and may produce an inconsistent extraction. The optimal rest window for pour over beans is 4 to 10 days post-roast for light and medium-light roasts, slightly shorter for medium-dark.

What matters more for pour over is the upper end of freshness. Light roast specialty beans are at their best within two to four weeks of the roast date.

Beyond that, the volatile aromatic compounds that make a high-altitude washed coffee smell like lemon blossom or bergamot begin degrading. The coffee won't taste bad, but it will taste less like what it was supposed to be.

The practical rule: look for a roast date, not a best-by date. Buy in quantities you can finish within three to four weeks. Grind immediately before brewing. Store in an airtight container away from heat and light, not in the freezer unless you're buying in bulk and sealing individual portions properly.

 

Best Coffee Beans for Pour Over: 5 Worth Brewing

1. Ethiopia Inya (Ebru Coffee Co.)

The Ethiopia Inya is a natural-processed heirloom lot from Duato Bombe in Ethiopia's Bensa district, grown at 2,050 meters above sea level by over 600 smallholder farmers working within a sustainable agroforestry system.

The 74-110 and 74-112 heirloom varieties are processed as naturals at the Kontama Mill, sun-dried whole with the cherry intact over weeks of careful rotation and monitoring.

As pour over, the Inya is the kind of cup that makes people ask what they're drinking. The natural processing at extreme altitude produces an intensity of fruit-forward sweetness (pineapple, marmalade, tropical brightness) that doesn't read as muddled or fermented but as clean and vivid.

That's the difference between a well-managed natural at high altitude and a poorly managed one. The terroir of Bensa at 2,050 meters adds a clarity and complexity to the fruit that low-altitude naturals can't replicate.

Ethiopian naturals brewed as pour over work best with a slightly coarser grind than washed coffees of equivalent roast level. The higher sugar content from natural processing can extract quickly, pushing the cup toward sweetness without much acidity structure if over-extracted.

A medium-fine grind, 94 to 96 degree Celsius water, and a 3 to 3.5 minute total brew time in a V60 or Kalita Wave produces a balanced, fruit-forward cup that showcases what this bean is doing.

Flavor notes: pineapple, marmalade, tropical fruit, bright acidity. Roast suggestion: medium-light.

2. El Salvador Lacón (Ebru Coffee Co.)

The El Salvador Lacón is a washed single-origin lot from the Apaneca-Ilamatepec region, sun-dried on patios after traditional wet processing.

El Salvador is a significantly underrepresented origin in pour over conversations, which tend to default to Ethiopia and Colombia. That's a gap worth closing.

The Lacón represents what Ebru describes as a testament to the enduring spirit of a farming community that has navigated coffee rust outbreaks and climate variability through genuine resilience and adaptation.

Ebru sources directly from this community, and the relationship reflects the farm-to-cup approach at the core of how the roastery operates. Every bag connects to a specific community and a specific harvest.

Washed El Salvadoran coffee at medium-light roast pours with a clean, round sweetness and a chocolate-and-stone-fruit profile that's more accessible than the high-acidity brightness of a washed Ethiopian.

This makes the Lacón a strong entry point for people who want to explore pour over but find very light-roasted Ethiopians too acidic. It's forgiving on brewing temperature and extraction time, consistent across minor variations in grind setting, and good in most pour over drippers from V60 to Chemex to Kalita.

For pour over, Chemex works particularly well with the Lacón. The Chemex's thick paper filter produces a clean, oil-free cup that highlights the chocolate and stone fruit notes without muddying them. A 1:16 ratio (30g coffee to 480g water), water at 200 degrees Fahrenheit, total brew time of 4 to 5 minutes.

Flavor notes: milk chocolate, stone fruit, brown sugar, clean finish. Roast suggestion: medium-light.

3. Counter Culture Apollo

Counter Culture's Apollo has been on their menu since 2010 and has become one of the most trusted year-round pour over coffees in American specialty coffee.

It's built entirely from certified organic, washed Ethiopian coffees sourced from Yirgacheffe, and Counter Culture's approach to the blend is genuinely interesting: rather than locking in a fixed recipe that stays the same regardless of harvest quality, they select the best available organic washed Ethiopian lots each season and blend them to maintain a consistent flavor target.

The profile stays the same; the specific components change as harvests rotate.

This means Apollo at any given time reflects the best organic washed Yirgacheffe available to Counter Culture, not a fixed formula that may or may not be performing well that season. It's an honest approach to maintaining quality without pretending that coffee is an industrial product with predictable consistency.

As pour over, Apollo is reliably bright, silky, and fruit-forward, with what Counter Culture describes as citrus and floral complexity. Their own pour over recipe for Apollo uses water at 200 degrees Fahrenheit (slightly cooler than the upper SCA range) to avoid over-extracting the dominant acidic compounds, which is smart for a high-acidity washed Ethiopian.

Counter Culture recommends it as their primary pour over coffee alongside Idido, and their brewing notes for the Kalita Wave (30g coffee, 500g water, total brew time 3 to 4 minutes) are a reliable starting point.

Apollo is 100% certified organic, which matters for coffee buyers who want that assurance. And Counter Culture has published a public price transparency report every year since 2009, documenting what they actually pay for their green coffee at FOB pricing, putting them in a small group of roasters willing to make that information public.

Flavor notes: citrus, floral, silky body. Roast suggestion: medium-light.

4. Onyx Coffee Lab Geometry

Onyx Coffee Lab's Geometry is one of the most explicitly filter-forward blends from a top-tier American specialty roaster. It combines a washed Ethiopian component (for bright florals and crisp acidity) with a washed Colombian component (for balance, sweetness, and syrupy texture).

Onyx describes their blending process as starting from a flavor target (blueberry, lemon, tea) and working backward to find the specific lots that contribute those attributes, rather than assembling blends from whatever origin combinations happen to be on hand.

The result is a blend that performs beautifully on almost any pour over device. The washed Ethiopian component brings the acidity and floral complexity that makes pour over interesting.

The Colombian component rounds the cup, adds sweetness, and prevents the acidity from running sharp or polarizing. Together they produce a cup that rewards attention without demanding expertise to enjoy.

Onyx is based in Bentonville, Arkansas, and has been one of the most consistently recognized roasters in American specialty coffee for over a decade.

Their coffee is taken seriously in competition and wholesale circles, which is a good proxy for roasting precision and sourcing quality. Geometry is described by Onyx as great both as filter coffee and espresso, which is accurate.

As a V60 pour over with a fine-medium grind, 93 degree Celsius water, and a standard 1:15 ratio, it produces a bright, layered cup with excellent clarity.

Flavor notes: blueberry, lemon, tea, structured brightness. Roast suggestion: medium-light.

5. Passenger Coffee Divino Niño Colombia

Passenger Coffee, based in Lancaster, Pennsylvania, maintains what they call Foundational Partnerships with producers in six year-round origins: Ethiopia, El Salvador, Colombia, Burundi, Brazil, and Peru.

Their Colombia Foundational Lot comes from the Divino Niño cooperative community, a group of smallholder producers in Huila that Passenger has been sourcing from for years and featuring through rotating single-producer Reserve Lots.

The Passenger Divino Niño Colombia is a washed Pink Bourbon lot from this partnership. Pink Bourbon is a relatively rare natural mutation of the Bourbon variety that has gained attention in Colombian specialty circles for its distinctive cup profile: less of the straightforward caramel-and-citrus brightness associated with Colombian washed coffees, more of a complex, wine-forward fruitiness with stone fruit sweetness.

It's a variety that performs particularly well in pour over because its unusual flavor profile is best appreciated through a clean, clarity-forward brew method.

Passenger publishes a public coffee pricing database on their website, listing the F.O.B. price paid per lot by producer, contract date, and volume. That level of transparency is uncommon even among specialty roasters who describe themselves as direct trade. It's worth noting because it's verifiable, not just a label.

As pour over, the Divino Niño Colombia works best in a V60 with a finer grind than you'd use for a washed Ethiopian. The Pink Bourbon variety is dense and benefits from slightly higher water temperature (204 to 205 degrees Fahrenheit) and a longer bloom time (45 seconds) to open up the complex aromatic compounds. A 1:16 ratio over 3 to 3.5 minutes produces a round, fruit-forward cup with exceptional clarity.

Flavor notes: cranberry, orange marmalade, milk chocolate, toffee. Roast suggestion: light to medium-light.

 

How to Actually Brew a Better Pour Over

Choosing the right beans is step one. Getting the most out of them is a separate skill. Here are the variables that matter most.

Grind size controls flow rate and extraction. For a cone dripper like the V60, a medium-fine grind (slightly finer than kosher salt) is the standard starting point.

For a Chemex with its thick filters, grind coarser, closer to sea salt, because the filter itself significantly slows flow. For a Kalita Wave (flat-bed dripper), grind medium, between the two. Adjust based on taste: if the cup tastes sour and thin, grind finer. If it tastes bitter and dry, grind coarser.

Bloom first. Pour 2x the weight of the coffee in water (so 60g of water for 30g of coffee) and wait 30 to 45 seconds before continuing. This releases trapped CO2 and allows even saturation of the coffee bed before extraction begins. Skipping the bloom produces inconsistent results, particularly with fresher beans that still have significant gas to release.

Pour in stages, not all at once. Pouring all the water immediately creates an uneven slurry and produces an inconsistent extraction. Pouring in three to four stages, letting the water partially drain between each, creates more even contact time across the whole bed. The exact timing matters less than consistency. Pick a method and repeat it.

Keep water temperature consistent throughout the pour. A gooseneck kettle with a temperature control function is the most useful piece of equipment for pour over after a good grinder. Temperature can be the difference between a sour, under-extracted cup and a balanced, complex one, particularly with light-roasted, high-density beans.

Record what you do. Brew time, dose, yield, temperature, grind setting. One change at a time. Pour over rewards the same discipline as any craft skill: repeatability comes from keeping records, not from relying on intuition.

 

Water Quality: The Variable Nobody Wants to Talk About

Water is 98% of a brewed cup of pour over. It is also the most commonly ignored variable in home brewing conversations, which default immediately to bean origin, roast level, and grind size while treating water as a neutral background assumption.

It's not neutral. The SCA's water quality standards recommend total dissolved solids (TDS) between 75 and 250 parts per million, with a target of 150 ppm, and a pH between 6 and 8.

The specific mineral composition matters as much as TDS: calcium ions increase extraction efficiency by binding to negatively charged coffee compounds and pulling them into solution, while magnesium ions tend to enhance aroma extraction more than calcium. Sodium, at low concentrations, softens perceived bitterness.

Chlorine, common in municipal tap water, produces off-flavors even at concentrations below the taste threshold.

Very soft water (below 50 ppm TDS) produces flat, under-extracted pour overs because there aren't enough minerals to facilitate compound solubility. Very hard water (above 300 ppm) can over-extract bitter compounds and causes scale buildup in kettles.

Distilled water produces poor extraction for the same reason as very soft water: zero mineral content means the solvent is chemically incomplete.

The practical solution for most home brewers is filtered tap water run through a simple carbon filter, which removes chlorine and chloramines while preserving the natural mineral content. In areas with very hard water, a water softener or a specialty brewing water product (Lotus Water, Third Wave Water) is worth considering.

In areas with very soft water, adding a small amount of a magnesium-containing mineral concentrate to distilled or filtered water can produce noticeable improvement in cup quality.

None of this needs to be complicated. The point is: if you're using excellent beans and good technique and the cup still tastes flat or bitter, water is the most likely culprit. Fix it before blaming the beans.

 

What to Avoid

A few things the pour over market gets wrong that are worth naming directly.

Pre-ground coffee makes pour over pointless. The aromatic compounds in freshly ground specialty coffee begin degrading within minutes of grinding. A pre-ground bag that's been sitting for weeks is delivering maybe 40% of what those beans were capable of. Grind immediately before brewing. Always.

Dark roast does not mean strong. Caffeine content doesn't change much with roast level. Dark roasting drives off flavor compounds, not caffeine. A well-extracted light roast pour over delivers comparable caffeine to a dark roast with dramatically more flavor complexity.

Cheap grinders undermine good beans. A blade grinder produces chaotic particle size distribution, which means every cup is part over-extracted and part under-extracted regardless of how good the beans are.

A basic burr grinder (even an entry-level hand grinder in the $60 to $100 range) produces significantly better results than any blade grinder. Grinder investment returns more than machine investment for pour over.

Ignoring water quality is a common mistake. Water is 98% of the beverage. Heavily chlorinated tap water or very soft water produces flat, off-tasting pour over regardless of bean quality. The SCA's water quality standards recommend total dissolved solids between 75 and 250 parts per million with a target of 150 ppm.

Filtered tap water or a specialty brewing water product hits this range. Distilled water, with zero mineral content, actually produces under-extraction because minerals are required for proper compound solubility.

 

Drip Brewer Differences and Why They Matter

Not all pour over drippers perform the same with the same beans. A brief orientation:

The Hario V60 is the most technique-sensitive option. Its single large hole at the bottom and spiral ribbing encourage rapid flow, which means the brewer depends entirely on the operator's pour speed and grind setting to control extraction.

For experienced brewers, it produces outstanding clarity. For beginners, it tends toward under-extraction until technique is dialed.

The Chemex uses extremely thick proprietary filters that dramatically slow flow and remove more oils than standard filters. It produces a very clean, light-bodied cup. The thick filter requires a coarser grind than other pour overs to prevent stalling. Chemex is forgiving on pour technique but demanding on grind setting.

The Kalita Wave has a flat-bed design with three small holes at the bottom. The flat bed distributes water contact more evenly than a cone, making extraction more consistent across minor variations in pour technique. It's the most beginner-friendly of the three for consistent results.

All three work well with the beans listed in this post. The choice of dripper should match your patience for technique development: V60 for those who want maximum control, Chemex for those who want a clean cup with less technique dependence, Kalita for those who want reliability across varied brewing sessions.

 

Frequently Asked Questions

What roast level is best for pour over coffee?

Light to medium-light is the optimal range for most pour over brewing. These roast levels preserve the origin-specific flavor compounds (acidity, floral notes, fruit esters) that pour over is specifically designed to highlight. Medium roasts can work well too, particularly for origins like El Salvador and Colombia that have lower natural acidity.

Dark roasts are not well-suited to pour over because the paper filter removes body while dark roasting has already removed the volatile aromatics, leaving little of interest in the cup.

Can I use the same beans for pour over and espresso?

Technically yes, but the two methods reward very different bean profiles. Espresso extracts at 9 bars of pressure and benefits from beans with good sugar density and extraction consistency, which often points toward medium to medium-dark roasts and natural or honey-processed coffees.

Pour over extracts at atmospheric pressure through gravity and benefits from clarity and aromatic complexity, which points toward light to medium-light washed or natural coffees. A light-roasted washed Ethiopian that's extraordinary as pour over may be difficult to extract cleanly as espresso without precise equipment. Using the same bag for both is possible but means accepting a compromise on at least one brew method.

How long after the roast date should I wait before brewing pour over?

Four to ten days post-roast is the typical recommendation for pour over, which is shorter than the 7 to 14 days recommended for espresso. Pour over is less sensitive to CO2 disruption than espresso because there's no high-pressure extraction.

That said, beans roasted fewer than 4 days ago will bloom aggressively and may produce uneven extraction. Beans older than four weeks have begun losing the volatile aromatic compounds that make light-roast specialty coffee interesting. The sweet spot for most pour over beans is roughly days 5 to 25 post-roast.

Does the water-to-coffee ratio matter for pour over?

Yes, significantly. The SCA recommends a starting ratio of 1:15 to 1:18 for most filter brewing. A 1:15 ratio (more concentrated) produces a stronger, bolder cup. A 1:18 ratio (more diluted) produces a cleaner, lighter cup where acidity and aroma are more prominent.

Most specialty coffee pour over recipes use 1:15 to 1:16 as a starting point, which hits a balance between body and clarity. Ratios tighter than 1:14 risk over-concentration; ratios looser than 1:18 risk diluting the interesting compounds below perceptibility.

What's the best pour over dripper for beginners?

The Kalita Wave is the most forgiving option for beginners because its flat-bed design distributes water contact more evenly, producing more consistent extraction across minor variations in pour technique. The V60 produces the clearest results when technique is dialed in, but it rewards precision and is unforgiving of inconsistent pours.

The Chemex is forgiving on pour technique but requires attention to grind size because of its thick proprietary filter. Any of the three will work well with quality beans; the differences are mostly about how much technique sensitivity you want to deal with while you're learning.

Brew Something Worth Paying Attention To

Pour over is not about the ritual, the gear, or the Instagram aesthetic. Those things are fine, but they're not the point. The point is a cup of coffee that tastes exactly like what it is: a specific bean from a specific place, grown and processed by specific people, brought through to your cup with as much clarity and honesty as the method allows.

That starts with the beans. Get something traceable, freshly roasted, and suited to the method. Grind it immediately before brewing. Use filtered water. Bloom the bed properly. Then pay attention to what's in the cup.

If you want to taste what that actually means in practice, the coffee classes and cupping events at our Audubon studio are built around exactly this kind of hands-on calibration. Tasting side by side is the fastest way to understand why bean choice matters, and why the pour over format is where that choice shows up most clearly.

Got a bean that changed how you think about pour over? Tell us about it.