Sumatran, or better still Indian Monsooned Malabar, made in a French press for me.
(I have to have low-acid coffee, so Columbian and Ethiopian Yrgacheffe are both right out.)
Malabar is the best, and is a wonderful historical curiosity: the processing includes storage in leaky sheds during the monsoon season. Why? To get the real old-fashioned coffee flavor that Europeans (and for that matter Americans back to the days of the Founding) were used to in the days of sailing ships, when the beans would always get wet on the voyage from India to their destination. With the advent of steamships, some enterprising folk on the Malabar coast realized that there’d be a market among those longing for the old-fashioned flavor, and the “process” was invented.
Ethiopian Yrgracheffe brewed in an Aeropress.