Coffee for filter and V60
Filter is where a good coffee has most to say. Extraction is slow and the paper retains the oils, so what reaches the cup is clean and transparent: you can pick out the light notes that espresso flattens.
Single origin, light or medium roast
Here single origin genuinely pays off. A blend is built for consistency and to stand up to milk; in filter you want the opposite, for the coffee's origin to show.
Light and medium roasts preserve acidity and the fruity, floral notes. A dark roast in a V60 mostly tastes of roast, and wastes the method.
Grind and temperature
Medium grind, like table salt. And adjust by drawdown time, not the total clock: if it finishes before 2:45 and tastes weak, grind finer; if it runs past 4:00 and turns bitter, coarser.
Temperature matches the roast, and it's the change that shows most and that fewest people make: light roast 94-96 °C, dark roast 88-91 °C.
The grinder matters more here than anywhere
In filter, fines clog the paper and over-extract. A blade grinder produces fines by design, so it delivers bitterness and a stall at the same time.
If you're going to buy one thing to improve your filter coffee, make it a burr grinder before any other accessory.
Freshly roasted in Almería and shipped within 24-72 hours.